· 2 cups of basmati rice
· 500 grams of boneless chicken pieces
· 2 onions, finely sliced
· 2 tomatoes, chopped
· 2 green chilies, slit
· 4 cloves of garlic, minced
· 1-inch piece of ginger, grated
· 1/2 cup of yogurt
· 2 tablespoons of cooking oil or ghee
· Whole spices: cinnamon, cardamom, cloves, and bay leaves
· Ground spices: turmeric, cumin, coriander, and red chili powder
· Salt to taste
Preparing the Chicken
Start by marinating the chicken pieces in yogurt, ginger-garlic paste, and a pinch of salt for at least 30 minutes. This will infuse the chicken with flavors and tenderize it.
In a large, heavy-bottomed pot, heat the cooking oil or ghee. Add the sliced onions and sauté until they turn golden brown. Add the green chilies and minced garlic, cooking until fragrant.
Now, add the whole spices – cinnamon, cardamom, cloves, and bay leaves. Stir in the ground spices – turmeric, cumin, coriander, and red chili powder. This aromatic blend will elevate the flavor of your Chicken Pulao.
Rinse the basmati rice under cold water until the water runs clear. Drain it thoroughly. Add the washed rice to the pot and gently stir to coat it with the spices and aromatics.
Carefully add the marinated chicken pieces and chopped tomatoes to the pot. Cook for a few minutes until the chicken changes color. Then, pour in enough water to cover the rice and chicken. Season with salt and let it come to a boil. Reduce the heat, cover, and simmer until the rice is cooked and the chicken is tender.
Garnishing and Serving
Once your Chicken Pulao is ready, garnish it with fresh coriander leaves and fried onions. Serve hot with raita or a side salad for a wholesome meal.