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CHICKEN PULAO RECIPE | QUICK CHICKEN PULAO | SIMPLE CHICKEN PULAO

Chicken Pulao | Quick Chicken Pulao | Simple Chicken Pulao | Chicken Pulao Recipe | Chicken Pulao Made Easy | Chicken Pulao Easy Recipe | Chicken Pulav Ingredients for Chicken Pulao: - Chicken with bones- 750 gms (large pieces) - Basmati Rice - 500 gms To marinate Chicken: - Salt- 1 tsp - Turmeric powder- 1/2 tsp - Juice of 1/2 small lemon or 1 tsp Whole Garam Masala : - Green cardamom - 6 - Cloves - 8 - Cinnamon, 1” pieces- 2 - Black Cardamom - 2 - Shahjeera- 1 tsp - Bay leaf - 2 - Onions, finely sliced - 5 - Mint leaves, whole- 1/2 cup - & Mint leaves chopped- 1 cup - Coriander leaves, chopped - 1 cup - Green chilies, slit- 2 - Whisked Curd/Yogurt- 5 tbsp - Coriander powder- 4 tsp - Fennel powder- 1 tsp - Garam Masala powder- 1 tsp Grind to make Paste : - Ginger- 1” piece - Garlic- 10 cloves - Green chillies - 4 - Oil - 4 tbsp - & Oil for frying the onions - Ghee- 2 tsp - Salt to taste - Fried cashew nuts - a handful Preparation : - Wash and clean the chicken pieces and add the items for marination. Mix well and set aside for 30 mins. - Wash & soak the basmati rice in a bowl for around 30 mins - Make a green paste of the Ginger, Garlic & Green chillies indicated above in a grinder. - Fry the sliced onions in 1 cup oil till golden brown in colour - Take out half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later. - Take out the Mint leaves & chop both the mint & coriander leaves. Slit the green chillies. Process: - Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, add the whole Garam Masala/spices. - Allow it to splutter and then add the ginger-chilli paste made earlier. - Fry for 2 mins on low heat & then add the chicken . - Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned . - Add the Coriander & Fennel powder, mix well & fry for 3 mins on medium heat. - Make sure the chicken pieces are coated well with the masala/spices. - Add 1/2 cup mint leaves, roughly torn, mix & fry for a minute. - Lower the flame to minimum , add the beaten curd/ yogurt and the crushed fried onions. Mix well. - Cook on low flame for around 10 mins, mixing often till the masalas have combined well & it leaves oil. - Now add hot water. For 500 gms basmati rice you will need to add 900 ml water to the pan. - Give a mix and add salt, garam masala powder, fine chopped coriander leaves and mint leaves & slit green chilies. - Mix well. Let the water come to a boil. - Add the rice, mix well, cover & cook on medium flame for around 5 mins - By this time, most of the water should have dried, so turn it once gently, add most of the fried onions & turn again. - Cover & cook for another 5 mins on low flame - Add 1 tsp ghee . - Garnish with fried cashew nuts and serve. #chickenpulao #chickenpulaorecipe #easychickenpulao #murghpulao #quickchickenpulao #chickenpulav #spiceeatsrecipes #spiceeatschicken #spiceeats