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चिकन पुलाव | Easy Chicken Pulao Recipe

चिकन पुलाव | Easy Chicken Pulao Recipe

Name: चिकन पुलाव | Easy Chicken Pulao Recipe
Prep time: PT10-15M
Cook time: PT20-25M
Total time: PT25-30M
Yield: 2-4
Cuisine: Indian
Ingredients: Chicken; Mustard oil; Rice

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घर पर बनाएं aromatic और flavourful Chicken Pulao, made with juicy chicken, basmati rice, fresh herbs and simple spices for a delicious one-pot meal.

Prep Time: 10-15 minutes Cook Time: 20-25 minutes

Total Time 25-30 minutes

Servings: 2-4

Cuisine: Indian

चिकन पुलाव | Easy Chicken Pulao Recipe Recipe - Ranveer Brar

Ingredients

For Chicken Marination

1 kg Chicken (thigh &drumstick), चिकन
1 tbsp Tender Coriander stems with roots (finely chopped), धनिया के डंठल
2 tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
Salt to taste, नमक स्वादअनुसार
2 tsp Lemon juice, नींबू का रस
2 no. Green Chillies (less spicy & roughly chopped), हरी मिर्च
1 heaped tbsp Red Chilli powder, देगी लाल मिर्च पाउडर
1 tbsp Mustard oil, सरसों का तेल

For Chicken Pulao

2-3 tbsp Oil, तेल
2-3 tbsp Ghee, घी
1 tsp Cumin seeds, जीरा
2 large Onions (roughly sliced), प्याज
2 no. Dry Kashmiri Red Chillies, सूखी कश्मीरी लाल मिर्च
Marinated Chicken, मैरीनेटेड चिकन
¼ cup Fried Onion (optional), तले हुए प्याज
1 inch Ginger (peeled & roughly chopped), अदरक
1 no. each Green Chillies (less spicy, spicy & chopped), हरी मिर्च
1 no. Bay leaf, तेजपत्ता
2 tbsp fresh Coriander leaves (roughly torn), धनिया पत्ता
2 tbsp fresh Mint leaves (roughly torn), पुदीना पत्ता
700 gm Daawat Basmati Rice (washed & soaked for 20 minutes), भीगे हुए दावत बासमती चावल
2-3 tbsp fresh Coriander leaves (roughly torn), धनिया पत्ता
Water as required, पानी
Salt to taste, नमक स्वादअनुसार
1 no. whole Lemon (cut half & deseed), नींबू
1 large Tomato (diced), टमाटर

For Roasting Veggies

1 large Tomato (cut into half), टमाटर
1 large Capsicum (cut into half), शिमला मिर्च
1 large Onion (cut into half), प्याज

For Chutney

Roasted Veggies, भुनी हुई सब्ज़ियाँ
¼ cup fresh Mint leaves, पुदीना पत्ता
½ cup fresh Coriander leaves, धनिया पत्ता
1 no. each Green Chillies (less spicy & spicy), हरी मिर्च
Salt to taste, नमक स्वादअनुसार
1 tsp Oil, तेल
2 tbsp Curd (beaten & optional), दही

For Garnish

Coriander sprig, धनिया पत्ता
Mint leaves, पुदीना पत्ता
Fried Onion, तले हुए प्याज

Process

For Chicken Marination

In a bowl, add chicken, tender coriander stems, ginger garlic paste, salt to taste, lemon juice, green chillies, degi red chilli powder, mustard oil. Mix well and marinate.
Keep it aside for further use.

For Chicken Pulao

In a handi, add oil and ghee. Once it’s hot, add cumin seeds and onion. Cook for 2-3 minutes or until the onion gets translucent.
Add dry kashmiri red chillies and marinated chicken. Give it a good mix, cover it with the lid and let it cook for a while.
Add fried onions, ginger, green chillies, bay leaf, fresh mint & coriander leaves and soaked Daawat basmati rice.
Add fresh coriander leaves, water as required, salt to taste and lemon. Give it a quick boil.
Add tomato, cover it with the lid and cook for 15-18 minutes on low flames or until the chicken and rice are cooked.
Open the lid and transfer it into the serving bowl or dish. Garnish with coriander sprigs, mint leaves and fried onions.
Serve hot with prepared chutney.

For Chutney

Place a cooking rack on the gas stove. Place tomato, capsicum and onion on the rack and roast for 5-6 minutes or until the vegetables are charred.
Transfer the vegetables to a chopping board and remove their skins.
Transfer the vegetables to the bowl. Add fresh mint leaves, coriander leaves, green chillies, salt to taste, oil and curd. Give it a good mix.
Transfer the mixture to a mixer grinder jar and grind it into the smooth, fine paste.
Transfer it into the serving bowl and serve with the prepared chicken pulao.