Chicken Pulao - Make it easy

A plateful of aromatic Chicken pulao is another delight for all the chicken lovers. Hyderabadi Chicken Pulao is easy to make and a finger-licking recipe. Just follow the below steps to arrive on the aromatic and moreish destination from where the returning is not allowed.


Chicken 750gm
Basmati Rice - 500gm
Water - 900 ml
Green cardamom - 6
Cloves - 8
Black cardamom - 2
Cinnamon sticks - 2
Black Cardamom - 2
Caraway(Shahijeera) - 1 tsp
Bay leaf - 2
Coriander powder - 1 tsp
Fennel powder - 1/2 tsp
Garam masala - 1 tsp
Golden Fried Onions - 5 medium
Green chillies - 2
Ginger - 2 cubes
Garlic cloves - 5-6
Chopped Coriander leaves - 1 cup
Chopped Mint leaves - 1 cup
Fried cashews
Thick curd - 5 tbsp
lemon Juice - 2 tsp
kewra water - 1/2 tsp


Marinate chicken pieces with 1 tsp of salt, lemon juice and set aside for 30 minutes.

Heat 4 tbsp of oil with 1 tsp of ghee, add whole cardamom, cinnamon, caraway, bay leaf and fry it      for 2 minutes.

 Make a ground paste of chillies, garlic and ginger.

 Add the ground paste in the pan and fry it for 2 minutes.

 Add chicken pieces and fry for 5 minutes on high flame.

Add coriander powder, fennel powder and fry for another 2 minutes.

Add mint leaves and stir-fry it.

Add curd and fry for another 2 minutes.

Add kewra water.

Add water, garam masala, chopped coriander leaves, slitted chillies and cover and cook until it comes to boil.

Add rice, cover and cook for 8 minutes on medium flame.

Turn the rice slightly, add fried onions, with 1 tsp of ghee put lid for another 5 minutes to simmer.

Garnish with Fried cashews and coriander leaves.

Serve it hot.

Image-courtesy: SpiceEats


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