Fragrant Chicken Pulao With Warm Spices Recipe

About this recipe

A lightly spiced chicken pulao made with fragrant basmati rice, tender chicken pieces, and aromatic whole spices, perfect for a satisfying and hearty lunch.

Ingredients

• 1 kg Basmati Rice
• 500 g Onion
• - Tomato Ketchup
• 125 ml Flavoured Yogurt Drink - Mango
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• - Green Cardamom Powder
• 50 g Cloves
• - Bay Leaf
• 100 g Jeera
• 20 g Turmeric Powder
• - Red Chilli
• 45 g Garam Masala
• - Coriander Powder
• 1pc Watermelon
• 100 g Salt
• 250g Green Chilli

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
2. 2. Heat oil in a pot and add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté for 30 seconds.
3. 3. Add sliced onions and cook until golden brown, stirring frequently to prevent burning.
4. 4. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
5. 5. Add chopped tomatoes, turmeric, red chili powder, and salt. Cook until the tomatoes break down completely.
6. 6. Mix in the chicken pieces and cook until they are lightly browned on all sides.
7. 7. Add yogurt, green chilies, and garam masala. Stir well and cook for 3 minutes to blend the flavors.
8. 8. Pour in the measured water and bring to a boil. Adjust salt if needed.
9. 9. Add the soaked rice and stir gently to distribute it evenly in the pot.
10. 10. Cover with a lid and cook on low heat for 15 minutes, or until the rice is fully cooked and the water is absorbed.
11. 11. Turn off the heat and let the pulao rest, covered, for 5 minutes to allow the flavors to meld.
12. 12. Fluff the rice gently with a fork and garnish with chopped coriander leaves before serving.