Restaurant Style Chicken Pulao Recipe - Yummy Traditional

Restaurant Style Chicken Pulao Recipe

                                                                          
restaurant-style-chicken-pulao-recipe-with-step-by-step-photos

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 light than CHICKEN BIRYANI

             

chicken-pulao

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


                                          
restaurant-style-chicken-pulao-recipe


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 the country chicken can enhance the taste of this pulao more further..just added some tenderizer powder while cooking chicken with masala
Using whole spices, crushed ginger-garlic and green chilies are the key to this chicken pulao and make the 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 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 the oil is the most important step in this recipe.it takes the entire dish to a new level so don’t skip


                       
restaurant-style-chicken-pulao

For more pulao recipes:

Chicken pulao

Keema masoor pulao

Matar pulao

Kabuli pulao

Mughlai Mutton pulao

Kishmish pulao

Veggie pulao

If you have tried this restaurant-style chicken pulao then don’t forget to rate the recipe. You can also follow me on Facebook, InstagramPinterest 



Like Our Videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates. 

              

chicken-pulao


Wash and soak rice for around 30 minutes

                           

wash-and-soak-rice

Coarsely crush the ginger garlic and green chilies.Crush the fennel and coriander seeds

                

crush-the-ginger-garlic-and-green-chillies

Cut the tomato slices

     

cut-the-tomato-slices

Fry the chicken for 3-4 minutes on the medium flame

               

fry-the-chicken-pieces


Once they turn light brown in color. drain them off the oil

                  
drain-the-chicken-off-from-the-oil


Heat up the oil in the large-capacity pot. Add fried brown onion and tomato slices and stir well

                            

add-brown-onion-and-toamtoes

Next,add yogurt,salt,black peppercorns,bay leaves,cinnamon sticks,cloves,star anise,green cardamom and black cumin seeds

                               

add-yogurt-and-salt-to-the-masala

Cook the masala on medium flame until onion and tomatoes turn mushy, soft, and completely cooked. Keep on stirring by adding crushed red chilies

              

cook-the-masala

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

                              

add-ginger-garlic-chillies-in-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

                      

roast-the-chicken-with-masala

Add dry plums and green chilies. Let it comes to the boil first. Next, add soaked and drained rice and stir to mix up well

                             

add-green-chillies-and-plums

At this stage can adjust the salt if needed. cook the rice.Once the water started getting reduce, sprinkle some nutmeg and mace powder over the rice. Allow simmering for around 15 minutes on a very low flame

                         

adjust-the-salt-and-cook-rice

Restaurant-style chicken pulao is ready

                    

pulao-is-ready

Fluff up gently  the rice

                 

flupp-up-the-rice

Transfer to the serving tray

                  

transfer-the-rice-to-the-serving-dish

 Serve chicken pulao with raita                                                                  

                   
serve-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:

  1. 750g, super basmati rice
  2. 750, chicken
  3. 2-3 medium-size, tomato slices
  4. 2 tbsp, crushed ginger-garlic
  5. 1 tbsp, crushed green chilies
  6. 3-4 tbsp, homemade yogurt
  7. ½ cup, brown fried onion
  8. 6-8 pcs, dry plums
  9. ½ liter, cooking oil for frying chicken
  10. 850 ml, water
  11. 100ml, oil/ghee

For spices:

  1. 1 tsp, white cumin coarsely crushed
  2. 1 tsp, fennel seeds crushed
  3. 1/2 tbsp, coriander seeds
  4. 10-12, black peppercorns
  5. 2-3 pods, green cardamoms
  6. 2 pcs, bay leaves
  7. 3-4,cloves
  8. 1 inch, cinnamon stick
  9. ½ flower, star anise
  10. 1 tsp, black cumin
  11. Salt to taste
  12. 1 tbsp, crushed red chili powder
  13. ¼ tsp, mace powder
  14. 1/5 tsp, nutmeg powder
How to make the chicken pulao?

  1. Preparation of 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
  2. 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.
  3. Roasting chicken with masalaAdd 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 comes to the boil first.
  4. Cooking rice: next, add soaked and drain the rice and stir to mix up well. At this stage can adjust the salt if needed. cook the rice. Once the water started getting reduce, sprinkle some nutmeg and mace powder over the rice. Allow simmering 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
*Not be duplicated, rewritten or published without permission- Thank you!

Have you any doubts about this blog kindly let me know
EmoticonEmoticon