Restaurant Style Chicken Pulao || Chicken Pulao || How to make restaurant-style chicken pulao With step-by-step photos
Restaurant-style chicken pulao is a quite delicious, aromatic, and flavored rice recipe made with long grain basmati rice, chicken, yogurt, tomato, green chilies, and some basic whole spices and powder spices.
This chicken pulao is literally a finger-licking mildly spiced rice dish. this dish is perfect for a quick and super easy meal that can be ready within an hour. This chicken pulao is lighter than CHICKEN BIRYANI
There are so many ways of making a chicken pulao. some people use stock to cook the dish but This is not a yakhni pulao where you make a broth first, if you are looking for one then I have made BEEF YAKHNI PULAO and shared it on my blog.
For the best result follow my detailed step-by-step photo instructions and tips below the recipe card
Tips to make the best Chicken Pulao:
Always wash rice at least thrice to remove starch. this prevents the rice grains in the pulao from turning mushy and sticky
Soaking the basmati rice for 30 minutes is the best for making pulao and biryani. this helps the rice grains to expand well while cooking
I used broiler chicken whereas country chicken can enhance the taste of this pulao further..just added some tenderizer powder while cooking chicken with masala
Using whole spices, crushed ginger-garlic, and green chilies is the key to this chicken pulao and makes pulao aromatic and flavorful.
I also added yogurt this enhances the dish a lot and the chicken comes out very juicy and succulent without drying out
Using brown fried onion in this recipe gives a brownish color to the rice. whereas you can fry onion as well
Adding tomato slices to the pulao makes the pulao a bit tangy
Frying raw chicken pieces in oil is the most important step in this recipe. it takes the entire dish to a new level so doesn’t skip
For more Pulao recipes:
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Wash and soak rice for around 30 minutes
Coarsely crush the ginger garlic and green chilies. Crush the fennel and coriander seeds
Cut the tomato slices
Fry the chicken for 3-4 minutes on the medium flame
Heat up the oil in the large-capacity pot. Add fried brown onion and tomato slices and stir well
Next, add yogurt, salt, black peppercorns, bay leaves, cinnamon sticks, cloves, star anise, green cardamom, and black cumin seeds
Cook the masala on medium flame until the onion and tomatoes turn mushy, soft, and completely cooked.
Splash a little water over the masala this prevents burning the masala. Add crushed ginger-garlic and green chilies to the masala and stir very well. Add fried chicken pieces to the masala
Roast the chicken pieces with the masala for 5 minutes on medium flame. Pour the water. Next, add crushed coriander and fennel seeds
Add dry plums and green chilies. Let it come to a boil first. Next, add soaked and drained rice and stir to mix up well
At this stage can adjust the salt if needed. cook the rice. Once the water started getting reduced, sprinkle some nutmeg and mace powder over the rice. Allow to simmer for around 15 minutes on a very low flame
Restaurant-style chicken pulao is ready
Fluff up gently the rice
Transfer to the serving tray
Serve chicken pulao with raita
This chicken pulao is literally a finger-licking mildly spiced rice dish. this dish is perfect for a quick and super easy meal that can be ready within an hour.
Ingredients:
- 750g, super basmati rice
- 750, chicken
- 2-3 medium-sized, tomato slices
- 2 tbsp, crushed ginger-garlic
- 1 tbsp, crushed green chilies
- 3-4 tbsp, homemade yogurt
- ½ cup, brown fried onion
- 6-8 pcs, dry plums
- ½ liter, of cooking oil for frying chicken
- 850 ml, of water
- 100ml, oil/ghee
For Spices:
- 1 tsp, white cumin coarsely crushed
- 1 tsp, fennel seeds crushed
- 1/2 tbsp, coriander seeds
- 10-12, black peppercorns
- 2-3 pods, green cardamoms
- 2 pcs, bay leaves
- 3-4, cloves
- 1-inch, cinnamon stick
- ½ flower, star anise
- 1 tsp, black cumin
- Salt to taste
- 1 tbsp, crushed red chili powder
- ¼ tsp, mace powder
- 1/5 tsp, nutmeg powder
- Preparation for making chicken pulao: Wash and soak rice for around 30 minutes. Coarsely crush the ginger garlic and green chilies. Crush the fennel and coriander seeds. Cut the tomato slices. Fry the chicken for 3-4 minutes on medium flame. Once they turn light brown in color. drain them off the oil
- Making masala: Heat up the oil in the large-capacity pot. Add fried brown onion and tomato slices and stir well. Next, add yogurt, salt, black peppercorns, bay leaves, cinnamon sticks, cloves, star anise, green cardamom, and black cumin seeds. Cook the masala on medium flame until onion and tomatoes turn mushy, soft, and completely cooked, Keep on stirring by adding crushed red chilies. Splash a little water over the masala this prevents burning the masala. Add crushed ginger-garlic and green chilies to the masala and stir very well.
- Roasting chicken with masala: Add fried chicken pieces to the masala. Roast the chicken pieces with the masala for 5 minutes on medium flame. Pour the water, Next add crushed coriander and fennel seeds, dry plums, and green chilies. Let it come to a boil first.
- Cooking rice: next, add soaked and drained rice and stir to mix up well. At this stage can adjust the salt if needed. cook the rice. Once the water started getting reduced, sprinkle some nutmeg and mace powder over the rice. Allow to simmer for around 15 minutes on a very low flame. Restaurant-style chicken pulao is ready. Fluff up gently. Transfer to the serving tray. Serve chicken pulao with raita
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