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how-to-make-chicken-pulao

chicken pulao recipe | how to make chicken pulao | chicken tahari

Asiya
A delicious hyderabadi style pulao recipe often termed as chicken pulao made using chicken and rice with aromatic spices into it.
4.50 from 4 votes
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Rice
Cuisine Hyderabadi
Servings 4
Calories 642 kcal

Ingredients
  

  • 500 gms chicken cleaned and washed well
  • 2 tablespoon oil
  • 4 onions finely sliced
  • 2 cinnamon sticks/dalchini
  • 2 cardamoms/elaichi
  • 3-4 cloves/loung
  • 1 teaspoon shahi zeera
  • 2 teaspoon ginger garlic paste
  • ¼ teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • salt - to taste
  • 4 to matoes finely chopped
  • 1 cup beaten yogurt
  • ½ teaspoon black pepper powder/kali mirch powder
  • ½ teaspoon garam masala powder
  • 5 cups of water
  • 1 bunch coriander leaves
  • 2 tablespoon mint leaves
  • 4-5 slit green chillies
  • 1 tablespoon lemon juice
  • ½ teaspoon garam masala powder
  • 3 cups rice

Instructions
 

  • Firstly, take a pressure cooker, into it add oil and heat it.
  • Add the sliced onions, add the whole spices like cinnamon, cardamom, cloves, shahi zeera, mix and cook until the onions turn into golden color.
  • Add ginger garlic paste and saute until raw smell disappears.
  • Add turmeric powder into it and saute for few seconds.
  • Add the chicken and roast until the color of the chicken changes.
  • Add the red chilli powder, salt, mix and cook until oil leaves the sides.
  • Add the chopped tomatoes and cook until the tomatoes turn soft and pulpy.
  • Add beaten yogurt, pepper powder, garam masala powder, mix well.
  • Cook until the chicken gets soft and tender.
  • Add about 5 cups of water, add freshly chopped coriander leaves, mint leaves, green chillies, lemon extracted juice, add salt if required, garam masala powder, stir well and bring the water to a boil.
  • Add the soaked rice into it, cook the rice until 80% done.
  • Give a mix, cover again and cook the rice until rice is completely cooked.
  • Switch off the flame.
  • Serve the chicken pulao with raita.
  • Watch the video procedure above.

Notes

  • If ordinary rice is used then soaking the rice for 10 minutes is enough.
  • If basmati rice is used then, soak the basmati rice for about 25 minutes before adding into the chicken curry.
  • Add the rice when the chicken is 70% cooked as the rest of the chicken would tenderize while rice is getting cooked.
  • Also watch the video procedure to understand the recipe in a much better manner.
  • Wash the rice well and soak the rice for 10-15 minutes if it is ordinary rice. If basmati rice is used then soak the basmati rice for about 25 minutes before adding into the cooked chicken.
 

Nutrition

Nutrition Facts
chicken pulao recipe | how to make chicken pulao | chicken tahari
Amount Per Serving
Calories 642 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Trans Fat 1g
Sodium 19mg1%
Potassium 644mg18%
Carbohydrates 127g42%
Fiber 6g25%
Sugar 8g9%
Protein 12g24%
Vitamin A 1133IU23%
Vitamin C 27mg33%
Calcium 87mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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