Chicken Pulao - rita-bose-cooking

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14 September, 2012

Chicken Pulao

14 September, 2012

Chicken Pulao

Biryanis, Pulaos and Fried rice prepared with chicken are complete meals by themselves. A bowl of raita is a welcome accompaniment to biryanis or pulaos.Of course they taste great when taken as a part of a meal too. Good quality long grain rice, like basmati rice should be used.

 Chicken Pulao:

(Bouquet garni- a spice bag is used to flavour the rice. You may cook the rice without mint too, although the mint imparts an exotic flavour to the pulao)


  • 1 small chicken (700gms)- cut into 8 pieces
  • 2 cups basmati rice(washed and soaked for atleast 1/2 hr.)
  • 4-5tbsp oil or ghee
  • 4 onions sliced
  • 8-10 flakes garlic- chopped finely or crushed to paste.
  • 1 cup pudina leaves(mint)
  • 2 tejpata(bay leaves)
  • 1tbsp shah jeera(black cumin)
  • 3-4 chhoti illaichi(green cardamoms)
  • salt to taste

Bouquet Garnishing

  • 3tbsp saunf(fennel seeds)                                                        
  • 1tbsp jeera(cumin seeds)
  • 2 sticks dalchini(cinnamon)
  • 6-8 laung(cloves)
  • 3-4 moti illaichi(black cardamom)
  • 4-5 saboot kali mirch(pepper corns)

1. Prepare bouquet garni by tieing all the spices together in a muslin cloth.
2. In a pressure cooker, add the chicken pieces, 5 cups of water, garlic, salt and bouquet garni.
3. Close the lid and give one whistle. Lower the heat and simmer for 1min. Remove from heat. Drop pressure by putting cold water on the lid. Open the lid.
4. Strain, Keep the stock and chicken pieces seperately.
5. Open the bouquet garni. Add littl water and blend the spices to a paste.Add the paste to the stock and then strain to get a flavoured stock(discard the spice residue)
6. Heat oil in a heavy bottomed pan. Reduce heat. Add shah jeera, tejpata and chhoti illaichi.
7. Wait for a min. for the aroma to emit. Add the onion slices. Fry tillgolden brown.
8. Add the chicken pieces along with chopped garlic. Stir fry.
9. Add the mint. Bhuno for 1/2 min.
10. Add 4 cups of stock. Give it a boil(check and adjust the salt). It should be strong as rice is going to absorb salt.
11. Drain and add the soaked rice. Give it a boil and cover the lid.
12. Keep a tawa on fire and put the rice pan over it. Keep something heavy on the lid. Reduce heat.
13. When all the water in the pulao is absorbed and the rice is nearly done, shut off the fire. Leave on the hot tawa till serving time.
14. Serve hot with tomato- onion raita.

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