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Hyderabadi Chicken Pulao Recipe

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  • Hyderabadi Chicken Pulao Recipe

Serves: 4 - Prep: 35 Minutes - Cook: 30 Minutes

detailed information

Hyderabadi Chicken Pulao, a flavorful and aromatic dish, not only delights the palate but also provides several benefits. It offers lean protein from chicken, energy-rich Basmati rice, and the potential health benefits of antioxidant-rich spices. With the inclusion of vegetables, it becomes a balanced meal, while digestive spices can aid digestion

hyderabadi chicken palao

Ingredients

  • 1. 1 pound of chicken, cut into pieces
  • 2. 2 cups of Basmati rice, washed and soaked for 30 minutes
  • 3. 2 tablespoons of vegetable oil or ghee (clarified butter)
  • 4. 2 bay leaves
  • 5. 4-5 green cardamom pods
  • 6. 4-5 cloves
  • 7. 2-inch cinnamon stick
  • 8. 2 large onions, thinly sliced
  • 9. 1 tablespoon of ginger-garlic paste
  • 10. 1/2 cup of plain yogurt
  • 11. 1/2 teaspoon of turmeric powder
  • 12. 1/2 teaspoon of red chili powder (adjust to your spice preference)
  • 13. 1/2 teaspoon of garam masala
  • 14. Salt to taste
  • 15. 1/4 cup of chopped fresh coriander leaves
  • 16. 1/4 cup of chopped fresh mint leaves

How it is made

  • 1. In a mixing bowl, combine yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt.
  • 2. Add the chicken pieces to the marinade and mix well. Allow the chicken to marinate for at least 30 minutes.
  • 3. In a large, heavy-bottomed pot or a pressure cooker, heat vegetable oil or ghee over medium heat.
  • 4. Add bay leaves, green cardamom pods, cloves, and the cinnamon stick. Sauté for a minute until the spices release their aroma.
  • 5. Add the sliced onions and sauté until they turn golden brown and slightly crispy. Remove some for garnish if desired.
  • 6. Add ginger-garlic paste and sauté until the raw aroma disappears.
  • 7. Add the marinated chicken to the pot. Cook for a few minutes until it changes color.
  • 8. Add the chopped fresh coriander and mint leaves.
  • 9. Drain the soaked Basmati rice and add it on top of the chicken and spices.
  • 10. Mix gently to combine the rice with the chicken and spices.
  • 11. Add enough water to cook the rice. The general rule is 2 cups of water for every cup of Basmati rice.
  • 12. If using a pressure cooker, cover and cook for one whistle. For a regular pot, cover with a lid and cook on low heat for about 20-25 minutes until the rice is tender and the water is absorbed.
  • 13. Open the pot or pressure cooker, fluff the pulao gently with a fork.
  • 14. Garnish with the reserved fried onions and serve hot.
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