Tastenexa
All recipes
Pakistani
Chicken Pulao - The BEST One Pot Recipe
60 min total15 prep45 cook4 servings
ClassicFlexitarianContains dairy
Chicken Pulao is one of the most popular Pakistani recipes and this method makes it a super quick and easy affair, using just one pot and a convenient spice cloth,
Ingredients
dairy
- 4 tbspoil or ghee
pantry
- 3onions (sliced)
- 2 tbspwhole cumin seeds
- 4 tspsalt (or to taste)
- 1finger-sized piece whole cinnamon
- 2.5 tbspblack peppercorns
- 2bay leaf
- 10green cardamoms
- 3black cardamoms
- 5whole cloves
- 0.5star anise
- 2.5 cupwhite basmati rice (washed and soaked for a minimum of 30 minutes)
- 3.5 cup/850ml water ((important: please read notes if you are changing the serving size))
produce
- 10 clovesgarlic
- 1.5 tbspfreshly grated ginger
- 2.5 tbspwhole coriander seeds
meat
- 1.7lb chicken, bone in (about one medium sized chicken)
Steps
- Heat oil/ghee in a pot or pan and add the onions.
- Fry these until the onions become gold.
- Towards the end of this fry-time, add the garlic and ginger.
- Add the chicken and cumin seeds.
- Fry the chicken well until it no longer remains pink and becomes to turn gold, stirring to ensure it doesn't catch at the bottm of the pot.
- Once the chicken is golden, add a half a cup of water and salt.
- Make a ball using the whole spices and the spice cloth and add this too.
- Cover with a lid and cook this for 20 minutes.
- Uncover and add 3.5 cups of hot water.
- Bring this to a boil and then add the basmati rice.
- Give everything a good stir, being careful not to be to harsh.
- Cook this on high until most of the water has dried out (this may take about 10 minutes)
- Turn the heat down to the lowest setting.
- Cover with a tight lid, and allow the Pulao to steam-cook for 15-20 minutes
- Fluff up with a fork and serve while hot
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
