One Pot Pakistani Chicken Pulao Recipe

One Pot Pakistani Pulao Recipe – Chicken Pulao Recipe

Ingredients

Pulao Spice Mix

• Green cardamoms [hari ilaichi] 6
• Cloves [loang] 6
• Bay leaves [tez paat] 1
• Cumin seeds [zeera] 2 tsp
• Fennel seeds [saunf] 1 tsp
• Black peppercorns [kali mirch] 1/2 tsp
• Black cardamoms [kali ilaichi] 2
• Star Anise [badyan] 2
• Cinnamon sticks [dar cheeni] 2

Other ingredients

• Rice 3 cups [600 gms]
• Oil 5-6 tbsp
• Cumin seeds 1 tsp
• Onion 1 big sized, finely sliced
• Chicken 1 kg
• Green chilies Slit 5-6
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Tomatoes 2 big sized, finely chopped
• Salt to taste
• Coriander Powder 2 tsp
• Mint leaves 3-4 tbsp
• Water 6 cups
• Garam Masala 1 tsp

Preparation

1. Clean, wash and soak rice in water for at least 30 minutes.
2. Make pulao spice mix by grinding all the ingredients mentioned above.
3. NOTE: we do not need to dry roast the spices. Just grind as is. Keep aside for later use.
4. Heat oil in a pot. Add cumin seeds and allow to crackle.
5. Add sliced onions and fry until golden.
6. Add slit green chilies, ginger paste and garlic paste and cook until aromatic.
7. Add chopped tomatoes, cover and cook until tomatoes are soft and the gravy leaves the oil.
8. Add chicken pieces, salt, coriander powder and mint leaves.
9. Cook on medium flame until the color changes and raw smell goes off.
10. Add 6 cups of water and bring to boil.
11. Add rice and garam masala and cook on medium to high flame until the water evaporates.
12. Cover and put on steam (dum) for 10 minutes or until the rice are ready and cooked perfectly.
13. Serve with cucumber raita. Enjoy!

Print Recipe

One Pot Pakistani Pulao Recipe – Chicken Pulao Recipe

Author: Naush

Ingredients

Pulao Spice Mix

• Green cardamoms [hari ilaichi] 6
• Cloves [loang] 6
• Bay leaves [tez paat] 1
• Cumin seeds [zeera] 2 tsp
• Fennel seeds [saunf] 1 tsp
• Black peppercorns [kali mirch] 1/2 tsp
• Black cardamoms [kali ilaichi] 2
• Star Anise [badyan] 2
• Cinnamon sticks [dar cheeni] 2

Other ingredients

• Rice 3 cups [600 gms]
• Oil 5-6 tbsp
• Cumin seeds 1 tsp
• Onion 1 big sized finely sliced
• Chicken 1 kg
• Green chilies Slit 5-6
• Ginger paste 1 tbsp
• Garlic paste 1 tbsp
• Tomatoes 2 big sized finely chopped
• Salt to taste
• Coriander Powder 2 tsp
• Mint leaves 3-4 tbsp
• Water 6 cups
• Garam Masala 1 tsp

Instructions

• Clean, wash and soak rice in water for at least 30 minutes.
• Make pulao spice mix by grinding all the ingredients mentioned above.
• NOTE: we do not need to dry roast the spices. Just grind as is. Keep aside for later use.
• Heat oil in a pot. Add cumin seeds and allow to crackle.
• Add sliced onions and fry until golden.
• Add slit green chilies, ginger paste and garlic paste and cook until aromatic.
• Add chopped tomatoes, cover and cook until tomatoes are soft and the gravy leaves the oil.
• Add chicken pieces, salt, coriander powder and mint leaves.
• Cook on medium flame until the color changes and raw smell goes off.
• Add 6 cups of water and bring to boil.
• Add rice and garam masala and cook on medium to high flame until the water evaporates.
• Cover and put on steam (dum) for 10 minutes or until the rice are ready and cooked perfectly.
• Serve with cucumber raita. Enjoy!