Easy Chicken Pulao Recipe

Ingredients

• 1 kg Chicken (thigh &drumstick), Chicken
• 1 tbsp Tender Coriander stems with roots (finely chopped)
• 2 tbsp Ginger Garlic paste
• Salt to taste
• 2 tsp Lemon juice
• 2 no. Green Chillies (less spicy & roughly chopped)
• 1 heaped tbsp Red Chilli powder
• 1 tbsp Mustard oil
• 2-3 tbsp Oil
• 2-3 tbsp Ghee
• 1 tsp Cumin seeds
• 2 large Onions (roughly sliced)
• 2 no. Dry Kashmiri Red Chillies
• Marinated Chicken
• ¼ cup Fried Onion (optional)
• 1 inch Ginger (peeled & roughly chopped)
• 1 no. each Green Chillies (less spicy, spicy & chopped)
• 1 no. Bay leaf
• 2 tbsp fresh Coriander leaves (roughly torn)
• 2 tbsp fresh Mint leaves (roughly torn), Pudina Patta
• 700 g Daawat Basmati Rice (washed & soaked for 20 min), Daawat Basmati Rice
• 2-3 tbsp fresh Coriander leaves (roughly torn)
• Water as required
• Salt to taste
• 1 no. whole Lemon (cut half & deseeded), Lemon
• 1 large Tomato (diced), Tomato
• 1 large Tomato (cut into half), Tomato
• 1 large Capsicum (cut into half), capsicum
• 1 large Onion (cut into half)
• Roasted Veggies
• ¼ cup fresh Mint leaves, pudina patta
• ½ cup fresh Coriander leaves
• 1 no. each Green Chillies (less spicy & spicy)
• Salt to taste
• 1 tsp Oil
• 2 tbsp Curd (beaten & optional), curd (yogurt)
• Coriander sprig, coriander leaves
• Mint leaves
• Fried Onion

Steps

1. 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.
2. Keep it aside for further use.
3. 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.
4. 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.
5. Add fried onions, ginger, green chillies, bay leaf, fresh mint & coriander leaves and soaked Daawat basmati rice.
6. Add fresh coriander leaves, water as required, salt to taste and lemon. Give it a quick boil.
7. Add tomato, cover it with the lid and cook for 15-18 minutes on low flames or until the chicken and rice are cooked.
8. Open the lid and transfer it into the serving bowl or dish. Garnish with coriander sprigs, mint leaves and fried onions.
9. Serve hot with prepared chutney.
10. 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.
11. Transfer the vegetables to a chopping board and remove their skins.
12. 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.
13. Transfer the mixture to a mixer grinder jar and grind it into the smooth, fine paste.
14. Transfer it into the serving bowl and serve with the prepared chicken pulao.