Check out this simplified version of Indian chicken pilaf or pulao. It is flavorful, aromatic, comforting and filled with chicken biryani.
Here I am with my favorite dish – Indian chicken pilaf, pulao or tahari as you may like to call it.
With so much things to do, life is too short to interpret thousand songs, instead I would rather sing one song (as Jack London had said). And that would be this – my life savior on most days, the flavourful Indian chicken pulao, the simplified version of eternal favourite chicken biryani without the finesse and complex steps of execution. 
With same set of flavour combinations, spices, ingredients but a slightly different approach that would definitely makes life thousand times easier, the one pot meal approach for extremely busy life.
Blogging has helped me to redefine my passion for cooking in the same way as the cooking is redefining or rather creating my life in the same way. Each day is a challenge to create something new, something more than delicious, and the biggest challenge would be to create the dish that would please my two year old‘s taste buds. She is one picky eater but had taste for great food. If the food taste good , she will lick the bowl clean in no time, happily singing in her own language. Yes, she has a good voice, unlike me.
So this recipe of chicken pulao has been created one summer afternoon, when I literally ran out of all the ideas to make something good and delicious for her. It was one of those dreadful tantrum days, when she used to spit out every food that touches her lips.
And then there was this “eureka moment” when I was able to perfect this recipe of chicken pulao, which doesn’t conform to key flavours of any cuisine, but cater perfectly to all the flavours of my baby’s olfactory senses.
Fried chicken in tomato base, mildly spiced with kashmiri red chilli, infused with range of aromatic whole spices, that matches perfectly with sweetness of caramelized onions, minced ginger, jeweled with cilantro, grated carrots, julienne of beetroot and handful of ghee roasted cashews, almonds, raisins. Only handful of pristine and fragrant basmati rice slathered in homemade ghee can match its temperament.
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Indian Chicken Pilaf or Pulao
- Total Time: 60 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Fragrant basmati rice cooked with tender chicken, warming spices, and vibrant veggies. A comforting and flavorful dish perfect for a weeknight meal.
Ingredients
- 1 lbs (454 g) Chicken (with bone)
- 2 cups (473 ml) Basmati rice
- 1/2 cup (118 ml) Curd
- 1 tbsp Ginger paste
- 1 tsp Kashmiri Red chilli powder
- 1 tsp Turmeric powder
- 2 tsp Salt
- 2 tbsp Oil
- 1 Cinnamon stick
- 2 Bay leaves
- 3-4 Cardamom
- 2-3 Cloves
- 4-5 Black Pepper corn
- 4-5 Kebab chini (long tail peppers, optional)
- 1 Mace
- 1 cups (237 ml) Tomato puree
- 1 tbsp Cumin powder
- a large pinch Garam masala powder
- a handful Cashews (raisins, almonds)
- 1 carrot Grated carrots
- 1 small beetroot Julienne beetroot
- 1 cups (237 ml) Caramelized onion
- 2 tbsp Minced ginger
- 2 tbsp Ghee
- 2 tbsp Sugar
Instructions
- Wash and clean the chicken. Marinate it with ingredients listed under marination section for at least 1 hour.
- Clean and wash the basmati rice. Pour it into a colander with a fine mesh and leave aside to drain.
- Smear the basmati rice with a large pinch of turmeric and 1 teaspoon of sugar. Spread it on a wide dish and leave aside for 20 minutes.
- Dry roast the whole spices (except bay leaves) and gently crush them once or twice.
- Heat two tablespoons of oil in a wide and deep pot or pressure cooker (without the weight/whistle).
- Fry the chicken pieces until the rawness disappears. Sprinkle the roasted whole spices and continue frying for two more minutes.
- Add tomato puree and braise until the rawness of the tomatoes is gone.
- Add the spice powders (turmeric, cumin, and garam masala). Braise for another 10 minutes on medium-low heat.
- In a separate pan, heat one tablespoon of ghee and roast the cashews, almonds, and raisins. Add the basmati rice and lightly sauté for a couple of minutes. Mix in the minced ginger and set aside.
- Add the rice to the chicken, add 4 cups of water, salt to taste, and sugar.
- Stir well, cover with a tight lid, and cook on medium heat until done (approximately 20 minutes).
- If it becomes very dry, sprinkle a little water and fluff with a fork. If it is wet and moist, uncover and cook on low heat until it dries up a bit.
- Drizzle the chicken pulao with ghee, stir in the caramelized onions, and garnish with grated carrots and julienned beets.
- Serve warm.
Notes
- For a richer flavor, brown the chicken pieces thoroughly before adding the spices.
- Substitute other nuts like pistachios or almonds for the cashews if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What spices should I use to make the Indian chicken pulao flavorful?
For this recipe, you can use a combination of cumin, coriander, and garam masala to achieve a rich, aromatic flavor.
How do I ensure the chicken stays tender in the one-pot cooking method?
To keep the chicken tender, make sure not to overcook it; add the chicken to the pot after sautéing the onions and spices, and cook it just until it’s no longer pink.
Can I substitute basmati rice with another type of rice in this pulao recipe?
While basmati rice is preferred for its fragrance and texture, you can use long-grain rice as a substitute, but be mindful that cooking times may vary.
Could this work with boneless thighs? The pantry is thighs tonight and I’m worried about the rice overcooking while the meat gets to temp. Would I cut the cooking time?