Quick Chicken Pulao in Minutes
Ingredients
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1 cup basmati rice
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500 grams boneless chicken, cut into bite-sized pieces
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2-3 garlic cloves & 1-inch piece of ginger
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2 green chilies, slit & 1 large onion
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1/2 cup plain yogurt & 1 bay leaf
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2-3 green cardamom pods
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1-inch cinnamon stick & add salt to taste
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4-5 black peppercorns & cloves
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1 teaspoon cumin powder, coriander powder & cumin seeds
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1/2 teaspoon garam masala, turmeric & red chili powder
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2 tablespoons ghee or vegetable oil
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Fried onions (optional, for added flavor)
Preparation
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In a large, heavy-bottomed pot, heat the ghee or oil over medium heat. Add the cumin seeds, bay leaf, green cardamom pods, cinnamon stick, black peppercorns, and cloves. Let the whole spices sizzle for a few seconds until they release their aroma.
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Add the thinly sliced onions and sauté until they turn golden brown.
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Add the minced garlic, grated ginger, and slit green chilies. Sauté for another minute or until the raw smell of garlic disappears.
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Add the chicken pieces to the pot and cook them until they are lightly browned on all sides.
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Now, add the turmeric powder, cumin powder, coriander powder, garam masala, red chili powder, and salt. Mix well, ensuring the spices coat the chicken evenly.
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Lower the heat and add the plain yogurt to the pot. Mix it well with the chicken and spices. Let it cook for a couple of minutes until the chicken is coated in the yogurt.
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Drain the soaked rice and add it to the pot with the chicken and spices. Gently stir everything together to combine the rice with the chicken.
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Pour 2 cups of water into the pot and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 15 minutes or until the rice is cooked and the water is absorbed.
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Once the Chicken Pulao is cooked, gently fluff the rice with a fork. Garnish the pulao with chopped coriander leaves and fried onions (if using).
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Serve hot and enjoy your quick and delicious Chicken Pulao!