CHICKEN PULAO RECIPE | SIMPLE AND EASY CHICKEN PULAO | ONE POT CHICKEN RICE 

Chicken Pulao Recipe | Simple And Easy Chicken Pulao | Indian Chicken Rice Bowl Recipe | Chicken Pulao | Indian Chicken Pulao | Quick Chicken Pulao Recipe | Spice Eats Chicken Pulao | One Pot Chicken Rice
Ingredients for Chicken Pulao:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Chicken - 1 Kg (curry cut with bones)
Basmati Rice- 3 US cups (500 gms)
Whole Spices/Garam Masala:
Green Cardamom-5
Cloves-5
Cinnamon-2
Black Cardamom-2-3
Black peppercorns-20
Bay leaf-3
Shah Jeera- 1 tsp
Curd/Yogurt with Masalas:
Whisked curd/Yogurt- 200 ml
Turmeric powder- 3/4 tsp
Red Chilli Powder-1 tsp
Coriander powder- 4 tsp
Garam Masala powder- 1.25 tsp
Other Ingredients:
Onions, sliced- 4 medium (300 gms)
Ginger garlic paste- 3 tbsp
Green Chillies, crushed- 3-4
Green chillies, cut -3-4
Mint leaves - 1 cup
Coriander leaves- 5-6 tbsp
Oil - 3-4 tbsp
Ghee- 3 tbsp
Salt - 2 tsp in chicken & 2 tsp in rice
Kewra water-1 tsp
Preparation:
Slice the onions and fry in oil till golden. Remove from oil and set aside.
Cut the green chillies and coarse grind it in the grinder. Also cut few green chillies into slits.
Whisk the curd/plain yogurt and add all the spice powders.
Peel and chop half of the mint leaves, chop the coriander leaves.
Soak the basmati rice in water for 30 mins before cooking.
Process:
Heat oil and ghee in a pan /dekchi/ and add the whole spices.
Give a stir and then add the ginger garlic paste. Lower heat and stir & fry on low heat for 2 mins.
Now add the chicken pieces and sear on high heat for 2 mins.
Add the crushed green chillies & 2 tsp salt and continue to sear on medium heat for another 2 mins.
Add the whole mint leaves,stir and fry on medium heat for another 3-4 mins till the chicken is browned and coated in masala.
Now switch off heat and add the curd -masala mix. Mix well for a minute and then switch on heat on low.
Cook on low heat for 5 mins till chicken & masala both are cooked and oil separates.
In case there still is water cook it for another 2 mins on medium heat.
Now add the soaked basmati rice, hot water, (900 ml or 4.5 US cup) chopped mint & coriander leaves,half the fried onions, 2 tsp salt and slit green chillies.
Also add the Keora water, give a mix and cover.
Cook covered on medium heat for 5 mins.
Remove lid, add the balance fried onions, 2 tsp of ghee, stir and cover again.
Cook covered for another 10 mins on low heat.
Switch off and keep covered on dum for another 30-45 mins.
Open and serve with raita.
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