Pulao (Pilaf) is an integral part of Indian cuisine from times immemorial. It is a dish consisting of rice and a mixture of vegetables or meat. It is considered very high in food energy and fat.
Pulao is often served in a regular lunch or dinner. It is also a common item in the menu on special occasions like weddings or birthday parties.
Farmtoraoi's Chicken Pulao
- 500 gm Chicken
- 6 medium size Onion Chopped
- 15 cloves Garlic
- 1 inch Ginger
- 1 large size Potato Chopped into cubes
- 2 Red Dry Chilies
- 6 Green Chillies
- 1 tbsp Cumin (Jeera) Powder
- 1 tbsp Coriander (Dhania) Powder
- 2 tbsp Red Chilly Powder (Kashmiri Mirch)
- 1 tbsp Turmeric (Haldhi) Powder
- Salt To taste
- 1 cup Water
- 2-3 tbsp Cooking Oil
- 1 kg Basmati Rice Basmati is preferred rice for pulao, although you may use any variety of rice.
- 10-15 Black Pepper Seeds
- 25 gm Cashew Nuts
- 10 gm Raisin (Kismis)
- 6 Cardamom (Elaichi)
- 1 inch Cinnamon (Dalchini)
- 6 Cloves
- 1-2 Bay Leaves
- 1-2 tbsp Sugar
- 1-2 cups Water
- 2-3 tbsp Cooking Oil
- 1 tbsp Ghee
- Clean and cut chicken into medium-sized pieces.
- Make a paste of ginger and garlic in a grinder
- Heat oil in a pan.
- Add dry chillies and let it crackle.
- Add chopped onions and stir till brown
- Now add ginger garlic paste and saute well
- Add cumin powder, coriander powder, turmeric powder, red chilly powder and salt. Blend the ingredients.
- Add potatoes and cook till potatoes start to become tender.
- Now, add chicken pieces. Stir to coat the chicken well in the masala.
- With occasional stirring, let the chicken cook until it secretes oil.
- Add little water and cook till chicken is coated in a thick gravy.
- Remove from flame and keep aside.
- Soak basmati rice in cold water for sometime. Drain, rinse and set aside.
- Heat oil in a pressure cooker.
- Add bay leaves, cardamom, cinnamon, clove and black pepper. Saute till the spices begin to sizzle.
- Add cashew and raisins, and fry a little
- Add basmati rice and mix well with the spices.
- Now, add salt and sugar.
- Cook rice till it separates into individual rice.
- Add chicken to it. Stir well so that it blends with the rice.
- If needed, add little water.
- Now cover lid of pressure cooker and allow it to whistle 2 times.
- Remove cooker from fire and allow to settle pressure on its own.
- Once you open the lid, add some ghee to the pulao. Your chicken pulao is ready.