Chicken Pulao Recipe

3      Reviews by:    James Jenkins   Chicken Pulao Recipe marinates chicken in garlic and ginger paste, chili powder and lemon juice before pan frying with cumin, peppercorns, cinnamon, cardamom, bay leaves, onions, and tomatoes in creating this tasty chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Indian    Servings:4 Nutrition facts:2081 calories72.6 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   40 Minutes Total Time:   1 Hour 5 Minutes

INGREDIENTS

• 2 pounds boneless skinless chicken thighs or breasts, cut into 1 1/2-inch chunk
• 3 tablespoons vegetable oil
• 3/4 teaspoon cumin seeds
• 8 each cloves and black peppercorns, whole
• 1 1-in. stick cinnamon
• 4 to 5 pods green cardamom
• 2 small bay leaves
• 2 large onions, chopped finely
• 1 Tbsp each garlic and ginger paste
• 3 large tomatoes, chopped finely
• 1 teaspoon ground ​cumin
• 1/2 teaspoon garam masala
• 1 cup plain yogurt
• 2 cups rice
• 4 cups chicken stock
• 1 1/2 teaspoons ground coriander
• 3 tablespoons finely chopped fresh green coriander
• For the Marinade:
• 1 tablespoon each garlic and ginger paste
• 1/2 teaspoon each red chili powder and lemon juice

DIRECTIONS

• In a large, non-metallic bowl, whisk together marinade ingredients and mix well. Place chicken in the marinade, turning to coat the chicken well. Cling wrap or cover the bowl and keep in the refrigerator for the chicken to marinate for 15 to 20 minutes while you prepare the remainder of the ingredients.
• Put a large, deep, heavy-bottomed pan on medium heat. When it is hot, add the cooking oil. When the oil is hot, add the cumin seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaves, and fry until aromatic. Add the onions and fry till they just begin to turn golden.
• Add 1 tablespoon each of the garlic and ginger pastes and sauté for 1 to 2 minutes. Add the tomatoes, coriander, cumin, and garam masala and sauté until the cooking oil appears to start separating from the spice mix. This is a sign that the spices are well browned. Add the marinated chicken cubes and brown well. Stir often while browning to prevent burning.
• When the chicken is browned, add the yogurt and stir to mix well. Cook for 1 to 2 minutes. Add the rice and stir. Add the chicken stock and stir well. Bring to a boil, reduce the heat, cover and simmer till the rice and chicken are done and the water has almost fully dried up. Turn off the heat and let the dish rest for 7 to 10 minutes with the cover on. Adjust the salt if necessary. Garnish with finely chopped fresh green coriander and serve chicken pulao with a green salad, yogurt or a raita and pickle.

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