Chicken Pulao

Ingredients

  • 2 lbs chicken (thighs, drumsticks)
  • 1 cup basmati rice
  • 1 large onion (chopped)
  • 1 large onion (sliced)
  • 1 half of a green pepper
  • 2 bay leaves
  • 2 dried red chilies
  • 1 tsp salt
  • 1 tsp ginger paste
  • ½ tsp garlic paste

Dry Spices

  • 5 cloves
  • 4 black cardamom pods
  • 2 green cardamom pods
  • 1 inch cinnamon stick (or ½ tsp cinnamon powder)
  • 1 tsp garam masala
  • ½ tsp black pepper
  • ½ tsp red chili powder
  • ¼ tsp nutmeg

Method

  • Wash rice and soak for 30 minutes. Drain and set aside.
  • Add dry spices, green pepper, and 1 tsp cumin seeds to 3 cups of salted water
  • Bring to boil then add chicken and cook for 15-20 minutes, uncovered.
  • Remove chicken once cooked. Strain to separate chicken stock and spices and keep both.
  • Deep fry sliced onions and set aside.
  • Shallow fry chicken until browned and set chicken aside.
  • In the pan you used to fry the chicken, add the strained spices, red chili powder, and garam masala. Sauté for several minutes.
  • Add 1 cup of rice and cook for a few minutes.
  • A 2 cups of the reserved chicken stock from before. Cook rice for 15 minutes.

Serve rice with chicken and fried onions.



Date
November 8, 2021