Chicken Pulao Recipe Restaurant Style simple and easy chicken pulao /how to make chicken pulao

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat, while chicken thighs are often cheaper than breasts.

white rice

🥗Healthier: brown rice

💰Cheaper: parboiled rice

Brown rice is more nutritious, while parboiled rice is often less expensive.

Heat a kadai (wok) and add vegetable oil and desi ghee in equal parts.

Once hot, add cumin seeds and let them sizzle.

Add whole spices (bay leaf, cloves, black pepper, small cardamom, cinnamon) and fry for a minute.

Add sliced onions and fry until golden brown.

Add chicken pieces and roast until they are browned and sealed.

Add ginger-garlic paste and mix well to combine with the chicken.

Add chopped tomato and green chilies; mix and cook until softened.

Add salt, coriander powder, garam masala, and cardamom powder; mix well.

Add yogurt and stir gently, allowing it to blend with the spices.

Add soaked basmati rice (500 g) and water, ensuring the water level is appropriate (three fingers above the rice).

Add a squeezed lemon and mix gently.

Top with desi ghee before covering.

Cover the pot and let it cook on low heat for 20 minutes, then let it rest for 10 minutes after cooking.

Fluff the pulao with a fork before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary