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Chicken Pulao

A flavorful one-pot dish combining tender chicken, fragrant basmati rice, and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups basmati rice
  • 500 grams chicken cut into pieces
  • 1 large onion thinly sliced
  • 4 cloves garlic minced
  • 1 inch ginger minced
  • 2 green chilies slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric powder
  • 4 cups water or chicken broth
  • 3 tablespoons oil or ghee
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • Large pot or pressure cooker
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Serving dish

Method
 

  1. Rinse the basmati rice thoroughly under cold water until the water runs clear.
  2. In a large pot, heat the oil or ghee over medium heat.
  3. Add the sliced onions and sauté until golden brown.
  4. Stir in the minced garlic, ginger, and green chilies, and cook for another minute.
  5. Add the cumin seeds, turmeric powder, and salt, and toast for about a minute.
  6. Add the chicken pieces and sauté until they are no longer pink.
  7. Pour in the water or chicken broth and bring to a boil.
  8. Add the rinsed rice to the pot, gently stirring to combine.
  9. Lower the heat, cover, and let it simmer until the rice is cooked and has absorbed the liquid.
  10. Once cooked, sprinkle garam masala over the top and fluff the rice with a fork.
  11. Let the pulao sit covered for 5-10 minutes to allow flavors to meld together.

Notes

Garnish with fresh cilantro for added flavor.