chicken pulao

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Category: Biryani & Rice

Difficulty: Intermediate

Description

A fragrant and aromatic traditional Pakistani pulao made with tender bone-in meat, basmati rice, and a rich, spiced broth. Slow-cooked on dum to fluffy perfection, this comforting rice dish is served with raita and salad.

Ingredients

1 kg chicken/ mutton/ beef with bones
750 g Basmati Rice (3 cups)
1 cup Yogurt
2 onion sliced
2 tbsp salt
1 tbsp black pepper powder
1 tbsp whole spice powder
1 tsp cumin
1.5 tbsp fennel seeds
2 inch cinnamon stick
1 tbsp coriander seeds
2 -3 curry leaves
1 garlic head
4 -6 cloves
2 black cardamom
2 green cardamoms
1 tsp black peppercorns
Oil

Instructions

1
Soak rice for atleast 30 minutes.
2
Boil meat with all spices in 6 cups of water till meat is done but firm.(Add two more cups of water if using mutton or beef.)
3
Take out meat pieces.
4
Squeeze build garlic for more flavourful stock.
5
Strain stock with the help of a colander.
6
Discard spices, keep stock aside.
7
Heat oil in a big pot , fry onion slices till golden.
8
Add chicken pieces and fry.
9
After a minute add yogurt.
10
Cook at medium heat till oil separates.
11
Drain rice and add to the chicken.
12
Taste stock for salt, add more if needed. It should be much saltier than your usual food.
13
Add it to rice, make sure stock is 1.5 inches above rice, add more water if needed.Simplest measurement is : For 1 cup of rice 1.5 cup of stock.
14
Initially keep flame on high.
15
Cook uncovered till it’s boiling.
16
Keep flame between medium to high.
17
When you start seeing big bubbles and rice , it’s time to cover rice and cook on low flame for 15 minutes.
18
After 15 minutes, steam will develop on top of rice.
19
Check and Serve with chilli garlic raita & salad.

Keywords: pulao recipe, traditional pakistani pulao, chicken pulao, mutton pulao, beef yakhni pulao, aromatic rice dish, cooked by sabeen