How To Make Chicken Pulao/Murgh Pulao/One pot chicken pulao
Indian pulao is made with meats (chicken or mutton), Paneer/Indian cottage cheese, and simple vegetables. In pulao there is no layering with rice is required like Biriyani. In Pulao, the rice is cooked along with meat or vegetables. The chicken is cooked along with soaked basmati rice and other whole spices along with onions and dry fruits; this is How To Make Chicken Pulao/Murgh Pulao/One pot chicken pulao. The chicken chunks I choose here are boneless, but you can take any type of piece. Now step by step I will share the recipe.
Equipment required
- Big Kadai or vessel
- Spatula
- Mixing bowl
Ingredients
- Chicken-5 boneless medium pieces/400 gm
- Rice-250 gm basmati rice
- Oil-2 tbsp
- Ghee-1 tbsp
- Cashews-18-20
- Onion-2 (slices)
- Carrot-1/2 (Julian cut)
- Capsicum-1/2 (tiny pieces)
- Grated garlic-ginger-1 tbsp
- Turmeric powder-1 tbsp
- Cumin powder-1/2 tbsp
- Red chili powder-1/2 tbsp
- Bay leaves-2
- Cumin seeds-1/2 tbsp
- Whole spices (green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
- Whole red chili-2
- Salt to taste
How To Make Chicken Pulao
Heat oil in a Kadai
Add bay leaves red chili and other whole spices
Now add sliced onions, and sauté them
Add chicken chunks and stir fry them till the color changes to white.
Now add grated garlic-ginger, then add turmeric powder, cumin powder, red chili powder, and salt
Mix them nicely
Stir them continuously till the raw smell of the spices goes off
Add carrot, and capsicum and sauté them for 30 seconds or till the raw smell of ginger-garlic goes off
Now add soaked basmati rice (which I washed and soaked for 30 minutes)
Mix them well with chicken and other spices.
Stir them continuously; otherwise, they will burn in the bottom, which leaves a bad smell in the pulao.
Add water, which is double the quantity of rice
Add 1 tbsp ghee and mix it, cover the lid and allow them to cook for 10-12 minutes on medium flame
After 6 minutes open the lid and add the cashews and again cover the lid.
Turn off the flame, open the lid and mix them nicely, and keep it 2 minutes without cover and let the rice set.
Transfer them to a serving plate/bowl and serve hot with raita.
My other post on pulao recipes are Vegetable Pulao, Gobindobhog chaler Misti pulao, Gobindobhog chaler chicken pulao, Basanti pulao, muri ghonto/fish head pulao
How To Make Chicken Pulao
Equipment
- A kadai or a fry pan
- Spatula
- mixing bowl
Ingredients
- 400 gm Chicken
- 250 gm Basmati rice
- 2 tbsp Oil
- 1 tbsp Ghee
- 2 Onion (sliced)
- 1 tbsp Grated ginger-garlic
- 1/2 carrot (julian cut)
- 1/2 capsicum (small cut)
- 1 tbsp turmeric powder
- 1/2 tbsp cumin powder
- 1/2 tbsp red chili powder
- 2 whole red chili
- 2 bay leaves
- Wholespices (green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
- 1/2 cumin seeds
- salt
Instructions
- Heat oil in a kadai
- Add bay leaves red chili and other whole spices
- Add sliced onions, and sauté them
- Add chicken chunks and stir fry them till the color changesto white.
- Add ginger-garlic, then add turmeric powder, cumin powder, red chili powder and salt
- Mix them nicely
- Stir them continuously till the raw smell of the spices goesoff
- Add carrot and capsicum and sauté them for 30 seconds
- Now add soaked basmati rice (which was washed and soaked for30 minutes)
- Mix them well with chicken and other spices.
- Stir them continuously; otherwise it will burn in bottom.
- Add water (quantity of water should be the double of the ricetaken)
- Add 1 tbsp ghee and mix it, and cover the lid and allow themto cook for 10-12 minutes in medium flame.
- After 6 minutes open the lid and add the cashews and againcover the lid.
- Turn off the flame, open the lid and mix them nicely, and keep it 2 minutes without cover and let the rice set.
- Transfer them to serving plate/bowl and serve hot withraita.