We are mesmerized by the rich and flavorful taste of this One-Pot Chicken Pulao recipe and we can't get enough of it. Try it yourself and you'll know what we mean!
Serving Size: 4
Ingredients:
Marinate
1 Kg Chicken
1 Tsp Salt
½ Tsp Red Chili
5 Tbsp Plain Yogurt
Cooking
¼ Cup Cooking Oil
2 Tbsp Clarified Butter
4 Pcs Bay Leaves
6 Pcs Cardamom
3 Pcs Cinnamon Sticks
½ Tsp Peppercorn
8 Pcs Cloves
1 Tsp Caraway Seeds
4 Pcs Small Onions
4 Pcs Garlic Cloves
1 ½ Tsp Ginger Paste
1 Tsp Red Chili
1 Tsp Ground Coriander
1 Tsp Garam Masala
½ Tsp Nutmeg
¼ Tsp Mace
10-12 Pcs Raisin
3 Pcs Prunes
½ Cup Fried Onion
5 Cups of Hot Water
1 Cup Milk
3 Cups of Basmati Rice
3-4 Pcs Green Chili
1 Tsp Salt
Garnish
10 Pcs Cashews
1 Tsp Ghee
1 Tsp Kewra Water
2 Tbsp Fried Onion
1 Tbsp Fresh Coriander
1 Pc Lime or Lemon
Instructions:
. Marinate the chicken with salt, red chili, and plain yogurt then set aside
. Wash and rinse rice and soak for 15 to 20 minutes
. In a large pot, add oil, clarified butter and begin tempering the bay leaves, cardamom, cinnamon sticks, peppercorn, cloves, and caraway seeds while stirring gently
. Toss in the sliced onions and sauté until light brown then quickly add a small splash of water to stop further browning of spices and the onion
. Add the garlic paste, ginger paste, red chili, ground coriander and give it a quick stir
. Add the marinated chicken and stir fry for 10 minutes
. Sprinkle garam masala, mace, and grate fresh nutmeg and stir fry for another 10 minutes
. Add raisin, prunes, fried onions and give it a gentle mix before adding the hot water, milk, and rice
. Evenly distribute the rice, add whole green chilis, salt and cook for 5 minutes on medium to high heat until the majority of the water has evaporated
. Cook for another 15 minutes with a lid on in low heat
. Remove lid, garnish with cashews, liquid clarified butter, kewra water, and fried onion
. Serve hot with a slice of lime or lemon on the side
. Enjoy!