Chicken Pulao Recipe

Ready in Jiffy, this pulao is a finger-licking dish made with a blend of Vijay Gold rice, chicken, ghee, & garam masala. Sure to be a hit at the dinner table!

Servings - 6

Difficulty Level - Medium

Preparation Time - 30 Mins

Cook Time - 30 Mins

Ingredients

500 gm Chicken, curry cut
50 gm / 1/3 cup yogurt
7 gm / 1.5 tsp Red chilli powder
4 gm / 1 tsp Garam Masala powder
2 gm / ½ tsp Turmeric
20 gm / 1 tbsp Ginger – Garlic Paste
6 gm / 1 tsp Salt
100 gm / 2 medium onions, thinly sliced
50 gm / 1 medium tomato, roughly chopped
25 gm / 10-12 sprigs Coriander Leaves
20 gm / 3 Green Chillies
30 ml / 2 tbsp Oil
15 gm / 1 tbsp Ghee
500 gm Vijay Gold Sona Masoori Rice
1 Bayleaf, 4-5 cloves
3 Green Cardamom
½ inch piece Cinnamon stick
1 Star anise
750 ml Water
5 gm / 1 tsp Biryani Masala (Optional)

Procedure

Wash and strain the chicken to remove excess water.
In a bowl, add the yogurt, red chilli powder, turmeric, garam masala, ginger garlic paste and salt. Mix well and add the chicken. Set aside for 10 minutes.
In the meantime, wash and soak the Vijay Gold Sona Rice and keep the water to heat up on the side.
In a large pot, heat the oil and add the whole spices, bayleaf, cloves, cardamom, cinnamon and star anise. Saute for a few minutes until fragrant.
Add the sliced onions and saute on medium flame until golden brown.
Now add the marinated chicken and saute on high flame for 3-4 minutes until the chicken releases some of its moisture and the masala’s start cooking.
At this stage, add the chopped tomato and biryani masala (if using). Saute for an additional 2 minutes until the tomato is mushy. Now add the coriander leaves and green chilli.
Cover and cook on low flame until the chicken is 80% done, about 5-7 minutes.
Add the hot water and mix well. Add Salt and allow the water to come to a vigorous boil.
Once the water is boiling, add the rice and stir once. Let the heat remain high.
Boil the rice uncovered until the water has evaporated and the rice is 80% done.
At this stage, cover tightly and cook on low flame for 10 minutes.
After 10 minutes, remove the lid and add ghee all over the rice.
Switch off the flame and cover for 10 minutes.
Serve Hot.

Tips for Cooking

The ratio of Rice to water is 1:1.5. If you add more water, it tends to be very sticky. This ratio gives the ideal pulao texture.
When adding salt to the water, taste it to ensure there is enough, it should be slightly salty.
Do not stir the rice too much, it will break, stir gently to ensure full grains.