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Chicken Pulao Recipe

Chicken Pulao is a easy , finger-licking main course dish made with spice marinated chicken , coconut milk and aromatic basmati rice. This dish is perfect for a quick meal as it is a one pan dish and gets ready within 30 minutes .
Course Main Course
Cuisine Indian
Keyword Bachelor's Cooking, Biryani, Pulao, Rice Varities
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 People
Calories 339kcal
Author Muktha H S

Ingredients

For Marination

  • 750 g Chicken Curry Cut
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon garam masala powder
  • 1 teaspoon salt
  • ½ teaspoon ginger paste
  • ½ teaspoon garlic paste
  • 1 teaspoon lime juice
  • 1 teaspoon cooking oil

To make Pulao

  • 2 cups Basmati Rice
  • ¼ cup vegetable oil
  • 2 tablespoon clarified butter/ ghee
  • 1 tablespoon Garlic Paste
  • 1 tablespoon Garlic Paste
  • 1 cup Onion Sliced
  • 2 Green Chilli Slit into half
  • ½ cup Tomato Chopped
  • ¼ cup Mint leaves Chopped
  • ¼ cup Coriander leaves Chopped
  • 1 tablespoon Kashmiri Red Chilli Powder
  • 1 tablespoon Coriander Powder
  • 1 cup coconut milk
  • 1 tablespoon Lemon Juice
  • 2.5-3 teaspoon salt or as required
  • 2 cups hot water

Whole Spices

  • 3-4 Cloves
  • 2 inch Cinnamon Stick
  • 2 Black Cardamom
  • 4 Green Cardamom
  • 2 bay leaves
  • ½ teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1-2 Star anise

Instructions

Marination

  • Into a mixing bowl add chicken, red chilli powder, turmeric powder, garam masala powder, salt, , ginger paste, garlic paste, lemon juice and oil .
  • Mix well everything and set aside for 15-20 minutes.

Preparations

  • Whilst start your preparations, rinse rice 3-4 times and soak in water 15 minutes.
  • Make other preparations like chopping onions, tomatoes, green chillies, coriander and mint leaves.
  • If extracting fresh coconut milk then you can use 1.5 cups of grated fresh coconut and process along with water to get 1 cup of coconut milk. Alternatively, you can use store bought coconut milk too.

To make Chicken Pulao

  • Heat ghee and oil in a pressure cooker or on any heavy bottom pan.
  • Once the ghee is hot, add bay leaf, cloves, cinnamon, black cardamom, black peppercorns , star anise , mace few strands and fennel seeds ; fry for a few seconds.
  • Now add green chillies , ginger , garlic paste and sliced onions, fry for 2-3 minutes until raw smell goes off.
  • Add the chicken with marinade and cook for 5-6 minutes on medium heat until chicken colour changes from pink to white completely.
  • Now add in chopped tomatoes , chopped coriander and mint leaves mix well and cook until tomatoes turns mushy.
  • By now chicken would have cooked 50%. Now add coconut milk and mix well everything.
  • Add red chilli powder, coriander powder, salt and mix well.
  • Now add soaked rice and mix well everything.
  • Add 2 cups of hot water give a stir , cover lid and pressure cook on medium heat for 1 whistle.
  • When pressure settles down on its own , remove the lid and fluff the pulao with a fork.
  • Drizzle some ghee , add lime juice and garnish with coriander leaves.
  • Mix well and serve with raita or any of your favourite salan.

Video

Notes

  • If using coconut milk , then don’t use Yogurt and vice versa.
  • Rice to Liquid ratio in this recipe is 1: 1.5 , that is for every 1 cup of rice 1.5 cups of liquid is used. As I have taken 2 cups rice , I have used 1 cup coconut milk and 2 cups water.  If you are using  ½ cup yogurt instead of 1 cup coconut milk , then use 2.5 cups of water to make this recipe in cooker.
  • Adjust the spice levels as per your taste

Nutrition

Calories: 339kcal