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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!