Easy Chicken Pulav
Easy Chicken Pulav
Serves 8
Easy Chicken Pulav is a one pot meal and worth making when you have minimal time or for a party or when you have unexpected guests.
Chicken Pulav and Chicken Biriyani are two different dishes. Both taste phenomenal. However the terms Biriyani and Pulav/Pulao/Pilaf are used interchangeably. Cooking Buffs are aware of the difference and I would like to tell you the difference between the two.
Pulav can be made with any kind of meat or vegetables and the dish is made by cooking all the ingredients together.
While making Biriyani, the ingredients are cooked separately and then cooked in layers.
Easy Chicken Pulav is one of the favourite family meals in our family and I find myself making it more often than not. Whenever I ask my husband what he would like to eat he invariably replies Biriyani or Pulav. Over the years I have collected a vast number of Pulav and Biriyani recipes. There are hundreds out there and every now and then I come across one that is irresistible and end up making it. There is a slight variation in the ingredients and method, but the result is always mouth watering.
Here is an Easy Chicken Pulav Recipe for you to make for your family.
Images of Easy Chicken Pulav From Start To Finish
Fry onions and spices in ghee or oil.
Stir fry the rice in ghee or oil.
Add salt and mix.
Add water.
Cook chicken in masala.
Add rice and mix.
Bring to the boil.
Cover and cook.
Easy Chicken Pulav
Dig in!
Recipe For Easy Chicken Pulav
Ingredients:
1.5kg chicken
2 tbsp ghee
3 large onions, sliced
1 inch stick cinnamon
5 cloves
5 cardamoms
1 star anise
3 to 5 bay leaves
Juice of 1 lime
For Marinade:
6 tbsp curds/yoghurt
½ tsp red chilli powder (can use more)
3 to 5 green chillies, whole
1 tsp garam masala powder
½ bulb garlic, crushed,
1 inch ginger, crushed
1 tsp salt
Juice of 1 lime
For The Rice:
2 tbsp olive oil
½ bulb garlic crushed
1 inch ginger, crushed
1 tsp salt
Method:
Heat a large pot. Stir fry 3 large onions, sliced with 1 inch stick cinnamon, 5 cloves, 5 cardamoms, 1 star anise, 3 to 5 bay leaves, in 2 tbsp ghee until onions are transparent.
Marinade 1.5 kg skinless chicken, washed and cut with 6 tbsp curds/yoghurt, 1/2 tsp red chilli powder (you may use more if you like), 1 tsp garam masala, 1/2 tsp turmeric powder, 3 to 5 green chillies, a handful of mint leaves,1/2 bulb garlic crushed and 1 inch ginger crushed and 1 tsp salt and lime juice for 20 minutes.
Add to the onions and cook till colour changes.
Wash 3 rice cooker cups Basmati Rice and stir fry in a hot non-stick pan medium flame with 2 tbsp olive oil, 1/2 bulb garlic crushed and 1 inch ginger crushed until all the grains are coated.
Put the rice and 1 tsp salt on top of the chicken and even out.
Add 5 rice cooker cups water.
Bring to the boil. This takes around 5 to 7 minutes.
Lower heat to simmer. Cover and cook for 15 minutes. Do not feel tempted to open it and check. After 15 minutes, switch it off and rest 30 minutes for the flavours to infuse. Fluff and squeeze juice of 1 lime over the rice. Serve hot with Cucumber Pachdi.
Let me know how it turns out.
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