How to cook chicken pulao
Chicken Pulao, known for its robust and spicy flavors, is a culinary gem from the southern state of Andhra Pradesh in India. This dish beautifully marries tender chicken pieces with aromatic spices, creating a symphony of tastes that captures the essence of the region's rich culinary heritage. If you're ready to embark on a culinary adventure that will tantalize your taste buds, follow this comprehensive guide to crafting an authentic Chicken Pulao.
The Magic Ingredients You'll Need
Gather the following ingredients to create a tantalizing Chicken Pulao:You find all these Indian spices on Indian online grocery store SUJASH.
2 cups Basmati rice
1 lb (450g) bone-in chicken pieces, preferably with a mix of drumsticks and thighs
1 large onion, finely sliced
2-3 green chilies, slit
2-3 cloves of garlic, minced
1-inch piece of ginger, finely chopped
Whole spices (2-3 cloves, 2-3 green cardamom pods, 1-2 bay leaves, 1 cinnamon stick)
Ground spices (1 tsp cumin powder, 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder)
1/4 cup yogurt
Salt, to taste
4 cups chicken broth or water
3 tablespoons oil or ghee
Fresh coriander and mint leaves for garnishing
Marinate the Chicken: In a mixing bowl, combine the chicken pieces with yogurt, half of the minced ginger, half of the minced garlic, half of the green chilies, red chili powder, turmeric powder, and salt. Allow the chicken to marinate for at least 30 minutes to infuse it with flavors.
Rinse and Soak the Rice: Wash the Basmati rice under cold water until the water runs clear. Soak the rice in water for approximately 30 minutes. This step ensures the rice cooks evenly and produces fluffy grains.
Sauté the Aromatics: In a heavy-bottomed pot or pressure cooker, heat the oil or ghee over medium heat. Add the whole spices (cloves, cardamom pods, bay leaves, cinnamon stick) and let them sizzle for a moment. Toss in the finely sliced onions and sauté until they turn golden brown.
Add Ginger, Garlic, and Green Chilies: Introduce the remaining minced ginger, minced garlic, and slit green chilies. Sauté for another minute, allowing the fragrant aroma to develop.
Sear the Marinated Chicken: Add the marinated chicken to the pot and cook until the chicken pieces are lightly seared on all sides. This enhances the depth of flavor.
Incorporate Ground Spices: Sprinkle the ground cumin and coriander powders over the chicken. Stir well to evenly coat the chicken with these spices.
Cooking the Rice and Chicken: Drain the soaked rice and add it to the pot. Gently sauté the rice and chicken together for a couple of minutes, infusing the rice with the chicken's flavors.
Add Chicken Broth/Water: Pour in the chicken broth or water and adjust the salt if necessary. Bring the mixture to a boil. If using a pressure cooker, cover it with the lid and let it cook for one whistle. If using a pot, cover it with a tight-fitting lid, reduce the heat to low, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.
Rest and Garnish: Once the cooking is complete, remove the pot from heat and let it rest, covered, for another 10 minutes. This step allows the flavors to meld and the rice to achieve the desired texture. Finally, use a fork to gently fluff the rice.
Serve and Delight: Your tantalizing Andhra Chicken Pulao is now ready to be savored. Garnish it with fresh cilantro and mint leaves for an added burst of freshness.