Chicken Pulao


Take a deep cooking saucepan and add 1/2 cup of cooking oil.

Add 3 medium size onions (sliced).

Take 3 small green cardamoms, 5 to 6 cloves, 1 tbsp black pepper, 1 tbsp of cumin seeds, 3 cinnamon sticks and 3 black cardamoms.

Add them into the saucepan.

Mix and caramelize them well in a low heat flame.

For stock:

Take another deep cooking saucepan, add 1 kg of chicken and 3 cups of water.

Add 1 medium size onion (sliced).

Add 1/2 cup of coriander seeds.

Add 1 ginger (thickly sliced).

Add 8 to 10 garlic cloves.

Add salt as required.

Boil the stock till the chicken gets tender.

Once the chicken is cooked, add it in the first cooking saucepan.

Saute the chicken till it is golden in color.

Pass the stock through the sieve in the first saucepan.

Stir it well.

Add 2 cups of rice.

Once the rice are slightly cooked and a very less amount of water is left…

Place tava below the saucepan, cover it with a thick cloth and let the rice cook for 20 minutes.

Your CHICKEN PULAO is ready! πŸ˜€

You can serve it with raita (yogurt with cumin seeds).

Serves 5-6 persons.

Preparation time – 50 minutes.


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6 Comments Add yours

  1. weefables says:

    Loved, the recipe. Would definitely try it on the next weekend. 😊

    Liked by 1 person

    1. Hira Ghouse says:

      Thank you! πŸ˜€
      Great! Best of luck!πŸ‘πŸΌ


  2. Nancy says:

    This sounds like my kind of dish.. I’ll definitely give this a go. Thanks

    Liked by 1 person

    1. Hira Ghouse says:

      Great! You’re welcome! πŸ™‚

      Liked by 1 person

  3. Allan G. Smorra says:

    Sounds like a tasty meal.

    Liked by 1 person

    1. Hira Ghouse says:

      Oh! It is! πŸ˜‰
      You’re welcome! πŸ˜€

      Liked by 1 person

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