Chicken Pulao in Cooker| चिकन कुकर पुलाव| Khada Masala Chicken Pulao
Chicken Pulaois a classic dish from the Indian subcontinent, celebrated for its rich flavoursand comforting warmth. It's a one-pot meal that combines fragrant Basmati ricewith tender chicken and an array of aromatic spices.Chicken pulao is a one-pot recipe similar tochicken biryani but is milder in spices and is much simpler and easier to cook.
Equipment
- 1 Pressure Cooker
Ingredients
- Basmati Rice - 2 cup
- Chicken - 250 grams
- onion - 1 sliced
- Ghee – 6-7 tbsp or 1 cup
- Water – 4 cup
- Fresh coriander leaves for garnishing
For chicken marination: -
- Red chilli powder – ½ tsp
- Turmeric powder – ¼th tsp
- Salt to taste
Whole Spices: -
- Cumin seeds - 1 tsp
- Cinnamon stick - 1 inch
- Black peppercorns - 10-12
- Black cardamom - 1-2
- Green cardamom - 2-3
- Star anise – 1
- Clove - 1-2
- Bay leaves - 1-2
Instructions
Method: -
- Rinse the Basmati rice under cold water until the water runs clear. Soak the rice in water for about 10-15 minutes, then drain and set aside.
- Marinate the chicken pieces with red chilli powder, turmeric and salt for at least 10- 15 minutes.
- Heat oil or ghee in a large pan or pot over medium heat. Add all the whole spices and sauté for a few minute until fragrant.
- Now add the sliced onion and cook until it turns slightly golden brown.
- After the onion turns slightly golden brown add the marinated chicken pieces.
- Keep cooking until the chicken is 80% cooked and the raw smell disappears.
- Add the basmati rice and a little salt according to the taste. Give it a good mix.
- Pour in 4 cups of water and give it a gentle stir.
- Cover the lid and pressure cook until 1 whistle.
- Open the cooker when the pressure releases and serve the pulao in a serving dish.
- Garnish with fresh coriander leaves.
- Serve it hot with a raita or your yogurt-based side dish. You can also enjoy this delicious pulao with chicken curry or mutton curry.