Sometimes, the thought of making a Chicken Biryani seems too time consuming, daunting or difficult. Let this easy Chicken Pulao recipe come to your rescue. One of the aspects we appreciate about this style of cooking is that it’s one-pot cooking so that allows for an easy clean up and more time to enjoy yourself. For me, personally, I like the fact that the flavor of the chicken is present in every grain of rice – making it my personal favorite.
So what’s stopping you from making it and digging in? In no time, you can enjoy the taste of long grain, aromatic Basmati rice flavored with spicy chicken. Enjoy!
Ingredients:
Boneless Skinless Chicken Thighs – approx 1 lb, cut to bite size pieces
Salt – to taste
Black Pepper – to taste
Basmati Rice – 1 cup (washed, soaked for 1 hour and drained)
Ghee (Clarified Butter) – 1 Tbsp
Cumin Seeds – 1 tsp
Cinnamon Stick – 1.5 inch piece
Bay Leaf – 1
Black Cardamom – 1
Green Cardamom – 2
Cloves – 4
Onions – 1 cup, chopped
Garlic – 1.5 Tbsp, minced
Ginger – 1.5 Tbsp, minced
Green Chilies – 2 to 3 or to taste, slit
Cumin Powder – 1 tsp
Coriander Powder – 2 tsp
Garam Masala – 1 tsp
Red Chili Powder – optional or to taste
Yogurt – 1/4 cup
Water – 1 3/4 cup
Cilantro – 10 sprigs, chopped (divided)
Salt – to taste
Lime Juice – for garnishing
Method:
1. Sprinkle Salt and Black Pepper on Chicken pieces and mix through.
2. In a pan with a tight fitting lid, heat 1 Tbsp Ghee (Clarified Butter) on medium heat.
3. Add Cumin Seeds and allow them to sizzle.
4. Add Cinnamon Stick, Bay Leaf, Black Cardamom, Green Cardamom and Cloves. Saute for 30 seconds.
5. Add Ginger, Garlic and Green Chilies. Mix and cook for 1 minute.
6. Add Onions and a little Salt. Mix well. Cook until Onions are translucent and slightly caramelized.
7. Add all dry spice powders and mix.
8. Add Chicken and keep tossing until all pieces turn white from the outside.
9. Reduce flame to a low and add chopped Cilantro (5 sprigs) and Yogurt and mix well. Increase heat to medium and allow to cook for 3-4 minutes until chicken is white on the inside when cut.
10. Add drained Rice and mix well.
11. Add Water and a little Salt and bring to a boil.
12. Reduce heat to a simmer, cover and cook for 15 minutes (undisturbed).
13. Turn off stove, uncover and fluff rice gently.
14. Add chopped Cilantro and cover to allow pulao to rest for 10 minutes.
15. Serve hot with Raita or Pickle.
Tip:
1. Use left-over Chicken Curry and make pulao.
Tried this recipe and it turned out amazing! So easy to follow and the flavor was perfect in every bite.
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Love how simple and approachable this Chicken Pulao recipe sounds! Perfect for busy days when you want something flavorful without all the extra steps. Can’t wait to try it—nothing better than rice that’s soaked up all that delicious chicken flavor!
Looks delicious! This Simple Chicken Pulao Recipe seems perfect for a quick and flavorful meal—definitely trying it soon!
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Also, after spending time converting CGPA to percentage for my studies, this easy recipe is a great way to unwind and reward myself! Sometimes, a good meal is just the break I need before diving back into the grind.
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This chicken pulao recipe looks absolutely delicious! I appreciate how clearly you’ve explained each step—it makes it so much easier to follow along. Can’t wait to try this out for my next dinner. Thanks for sharing!
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The Simple Chicken Pulao recipe is a flavorful and easy-to-make dish, perfect for a quick meal with aromatic spices and tender chicken. It combines simplicity with deliciousness, making it a go-to choice for busy days. Representing the process, the steps of the recipe can be numbered using Roman numerals like I for the first step, II for the second, and so on, adding a classical touch to the cooking experience.
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