Chicken Pulao
Chicken Pulao
Chicken Pulao is a great one pot meal. The basmati rice is very aromatic from the whole spices used in it, while the chicken is fall off the bone tender. It is fairly simple to prepare. There looks like there is too many onions once they’re chopped, but they will cook down to half the amount and be the main flavor component of this dish. Once I ate this, it reminded me of the Indian version of chicken and rice.
Ingredients
- 2-2 1/2 lbs chicken drumsticks skinned
- 1 1/2 cups basmati rice
- 2 1/2 cups chicken stock
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 6 whole cloves
- 2” cinnamon stick
- 4 green cardamom pods
- 1/2 tsp black peppercorns
- 2 medium white onions thinly sliced
- 2 2 green bird’s eye chilies slit length wise
- 2 tbsp ginger garlic paste
- 1 tsp coriander powder
- salt to taste
- 3 tbsp cilantro chopped
Garnish
- lime wedges
Instructions
- Heat up cooking oil in a Dutch oven over medium heat. Toss in the whole spices and fry for 30 seconds.
- Add in the onions and fry on medium low heat for 30 minutes until golden brown.
- Turn the heat up to medium. Add in the ginger garlic paste and the green chilies. Fry for 2 minutes.
- Stir in the coriander powder. Add in the chicken, searing on all sides for 10 minutes. Make sure that the chicken is coated in the onions and seasoning. Season with salt.
- Pour in 1 cup of chicken stock. Bring to a boil. Cover. Simmer for 10 minutes.
- Pour in the rest of the chicken stock, rice, and cilantro. Bring to a boil and simmer for 20 minutes.
- Turn off the heat. Put on a cover. Let rest for 15-20 minutes before serving.
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