One Pot Pakistani Pulao Recipe – Chicken Pulao Recipe
Ingredients
Pulao Spice Mix
- Green cardamoms [hari ilaichi] 6
- Cloves [loang] 6
- Bay leaves [tez paat] 1
- Cumin seeds [zeera] 2 tsp
- Fennel seeds [saunf] 1 tsp
- Black peppercorns [kali mirch] 1/2 tsp
- Black cardamoms [kali ilaichi] 2
- Star Anise [badyan] 2
- Cinnamon sticks [dar cheeni] 2
Other ingredients
- Rice 3 cups [600 gms]
- Oil 5-6 tbsp
- Cumin seeds 1 tsp
- Onion 1 big sized, finely sliced
- Chicken 1 kg
- Green chilies Slit 5-6
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 2 big sized, finely chopped
- Salt to taste
- Coriander Powder 2 tsp
- Mint leaves 3-4 tbsp
- Water 6 cups
- Garam Masala 1 tsp
Preparation
- Clean, wash and soak rice in water for at least 30 minutes.
- Make pulao spice mix by grinding all the ingredients mentioned above.
- NOTE: we do not need to dry roast the spices. Just grind as is. Keep aside for later use.
- Heat oil in a pot. Add cumin seeds and allow to crackle.
- Add sliced onions and fry until golden.
- Add slit green chilies, ginger paste and garlic paste and cook until aromatic.
- Add chopped tomatoes, cover and cook until tomatoes are soft and the gravy leaves the oil.
- Add chicken pieces, salt, coriander powder and mint leaves.
- Cook on medium flame until the color changes and raw smell goes off.
- Add 6 cups of water and bring to boil.
- Add rice and garam masala and cook on medium to high flame until the water evaporates.
- Cover and put on steam (dum) for 10 minutes or until the rice are ready and cooked perfectly.
- Serve with cucumber raita. Enjoy!
One Pot Pakistani Pulao Recipe – Chicken Pulao Recipe
Ingredients
Pulao Spice Mix
- Green cardamoms [hari ilaichi] 6
- Cloves [loang] 6
- Bay leaves [tez paat] 1
- Cumin seeds [zeera] 2 tsp
- Fennel seeds [saunf] 1 tsp
- Black peppercorns [kali mirch] 1/2 tsp
- Black cardamoms [kali ilaichi] 2
- Star Anise [badyan] 2
- Cinnamon sticks [dar cheeni] 2
Other ingredients
- Rice 3 cups [600 gms]
- Oil 5-6 tbsp
- Cumin seeds 1 tsp
- Onion 1 big sized finely sliced
- Chicken 1 kg
- Green chilies Slit 5-6
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 2 big sized finely chopped
- Salt to taste
- Coriander Powder 2 tsp
- Mint leaves 3-4 tbsp
- Water 6 cups
- Garam Masala 1 tsp
Instructions
- Clean, wash and soak rice in water for at least 30 minutes.
- Make pulao spice mix by grinding all the ingredients mentioned above.
- NOTE: we do not need to dry roast the spices. Just grind as is. Keep aside for later use.
- Heat oil in a pot. Add cumin seeds and allow to crackle.
- Add sliced onions and fry until golden.
- Add slit green chilies, ginger paste and garlic paste and cook until aromatic.
- Add chopped tomatoes, cover and cook until tomatoes are soft and the gravy leaves the oil.
- Add chicken pieces, salt, coriander powder and mint leaves.
- Cook on medium flame until the color changes and raw smell goes off.
- Add 6 cups of water and bring to boil.
- Add rice and garam masala and cook on medium to high flame until the water evaporates.
- Cover and put on steam (dum) for 10 minutes or until the rice are ready and cooked perfectly.
- Serve with cucumber raita. Enjoy!
