Sachme Thand mein Chiken Pulao khane ka kuch alag hi Maza hai!!!
This Chicken Pulao recipe is my Moms secret recipe. She uses to make it often and our family would enjoy it with pleasure and excitement.
Moms kitchen is a place where love is measured in teaspoons And tablespoons. The taste of moms food remained in our memory Forever. She cooks with loads of LOVE and CARE!
Chicken Pulao is an easy, finger-licking main course dish made with chicken, aromatic basmati rice. This dish is perfect for a quick meal as it is a one pan dish and gets ready within 30 to 45 minutes.
Food is a big part of any Indian holiday, but in my parents home, hearty homemade Indian food was a fixture every day. Make this easy chicken pulao in a pressure cooker on a stove top. You can make this in your one pot also.
Like Biryani this has no layers instead in this Pulao here we have mixed everything in a pot and cooked together. You can use one-pot also to make this chicken pulao at home easily less than 30 minutes.
This chicken pulao is a simple and easy recipe in less than 50 minutes. Morsels of chicken pieces, chickpeas, and a few spices you probably already have in your kitchen are all you need.
This is a one-pot dish and is often served as a one-pot meal because it has your protein, and starch all in one. Often a simple side of papadam, pickle, or raita can take this to the next level.
The best tip to make a pulao is to be patient and let it cook on a low flame for a longer time. This enhances the taste and binds all the spices together. You can make it in a pressure cooker or a large vessel pot.
Ingredients for Chicken Pulao And Achaar
Steps for Chicken Pulao And Achaar
Chicken Pulao And Achaar
Ingredients
3 to 4 tablespoon Oil
1 big Onion
3 to 4 Green Cardamoms
3 to 4 Cloves
2 Cinnamon Stick
1 Black Cardamom
2 to 3 Bay Leaves
Half kg Chicken
2 tablespoon Ginger-Garlic paste
1 teaspoon Salt
1 big size Tomato
400 grams Basmati Rice
1 cup Chickpeas
1 tablespoon Coriander Seeds
1 teaspoon Cumin Seeds
Half teaspoon Peppercorns
3 Dried Kashmiri Red Chilly
4 tablespoon Curds
1 teaspoon Garam Masala
Some Ginger Juliennes
3 slit Green Chillies
Some chopped Coriander
2 teaspoon Lemon Juice
1 teaspoon Salt
2 teaspoon Coriander Seeds
1 teaspoon Cumin Seeds
Half teaspoon Black Mustard
4 cloves of Garlic
1 teaspoon Red Chilli Powder
1/4th teaspoon Turmeric Powder
Half teaspoon Salt
1 big Capsicum
2 teaspoon Lemon Juice
Coriander
2 teaspoon Oil
Steps
Use a big vessel to cook this pulao.
Heat 3 to 4 tablespoon oil, add one big sliced onion, 3 to 4 green cardamom, 3 to 4 cloves, 2 cinnamon stick, 1 black cardamom, 2 to 3 bay leaves, fry the onions with the whole spices on high flame till light golden .
Then add half kg chicken, 2 tablespoon ginger garlic paste, 1 tsp salt and fry the chicken on high flame for 2 to 3 minutes then add 1 tsp chilli flakes, 1 big size sliced tomato mix it well cover and cook on low flame for 10 minutes.
Wash and soak 400 grams basmati rice in water for 30 to 45 minutes.
Wash and soak 1 cup chickpeas in water for overnight and boil them by adding a little salt, do not throw the water in which it is boiled. This water will be used further in making the pulao.
Take 1 tablespoon coriander seeds, 1 tsp cumin seeds, half tsp pepper corns, 3 dried kashmiri red chilies and dry roast them and then grind them into a powder.
Then add this spice powder to 4 tablespoon curds, add 1 tsp garam masala powder and mix it well.
Check the chicken after 10 minutes, add this curd mixture to the chicken, stir fry it with the chicken on high flame for 4 to 5 minutes. Then cover and cook on low flame for 3 to 4 minutes.
Check it after 5 minutes the chicken will become tender, so add some ginger juliennes, 3 slit green chillies, some chopped coriander leaves, boiled chickpeas along with the boiled water and keep the flame high.
Boil 2 cups of water. We have taken 2 cups of basmati rice, so the quantity of water should be double, that is 4 cups, so add 2 more cups of water. Add 2 tsp lemon juice, 1 tsp salt and let the water come to a boil.
When it starts boiling add the soaked basmati rice, mix it with light hands cook it on high flame for 5 to 6 minutes till 50 to 60 percent of water is dried up and then simmer it on low flame for 15 minutes.
Now lets prepare the Capsicum Achaar that will go best with this pulao.
Take 2 teaspoon coriander seeds, 1 teaspoon cumin seeds, half teaspoon black mustard, 4 cloves of garlic, 1 tsp red chilli powder, 1/4th tsp turmeric powder, half tsp salt grind them into a coarse powder.
Take 1 big capsicum cut into medium pieces, add this coarse powder to it, add 2 tsp lemon juice, 2 tsp oil, chopped coriander leaves, mix it well with the capsicum your achaar is ready.
Serve this Chicken Pulao with this freshly made Achaar.
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Tips *The meat has to be tender then the flavours would be properly absorbed. *The pieces should be slightly big for the Pulao. *If you soak the Chicken in salt water for about half an hour before cooking, the meat becomes soft. *If the Chicken is fried on high flame, the water will evaporate and the piece would be cooked. So it should be fried until it loses its moisture completely. *Soak the rice for at least 20 to 30 minutes as this softens the rice making sure it cooks evenly.
