Chicken Pulao Recipe

chicken plow Blog
Yields: 6 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins







Ingredients

0/9 Ingredients
Adjust Servings

Instructions

0/13 Instructions
    Preparation (10 minutes)
  • Wash and soak the rice in water.
  • Slice the onion.
  • Mince the ginger and garlic.
  • Cut the chicken into strips.
  • Instant Pot Method (30 minutes)
  • Turn the instant pot to saute mode (normal), add oil and fry the onions until reddish-brown. Keep stirring frequently to prevent uneven browning.
  • Add the ginger-garlic paste, yogurt, chili flakes, garam masala, and salt. Saute for 4-5 minutes adding a few splashes of water to keep the masala from drying out.
  • Add the chicken and half a cup of water. Saute the chicken in the masala for 3-4 minutes or until it becomes whitish in color.
  • Add the rice and the water in which it was soaked. Mix everything well. Then cancel the saute mode and switch on the pressure cooking mode (manual in some models). Make sure the vent is in the sealing position.
  • Pressure cook on high pressure for 4 minutes. Once the timer beeps, release pressure after 5 minutes.
  • Stovetop Method (30 minutes)
  • Heat the oil in a saucepan and add the onions. Fry until reddish-brown. Keep stirring frequently to prevent uneven browning.
  • When the onions caramelize, add the ginger-garlic paste, yogurt, chili flakes, garam masala, and salt. Saute for 4-5 minutes adding a few splashes of water to keep the masala from drying out.
  • Add the chicken and half a cup of water. Saute the chicken in the masala for 3-4 minutes or until it becomes whitish in color.
  • Add the rice and the water in which it was soaked + half a cup extra water. Mix everything well and cook on high until the liquid starts bubbling. Then lower the heat and leave the pulao to simmer for 10 minutes or until most of the water has been absorbed by the rice. Cover with a lid and let it rest for another 5-10 minutes before serving.

Notes



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