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Recipes in English >> Rice / Biryani / Pulao Recipes >> Chicken Pulao

• Wash chicken thoroughly under cold water tap. Place the meat, 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, coriander seeds, 3 cardamoms, white cumin, 4 cups water, onion, garlic, ginger and 1 teaspoon salt in a large heavy based saucepan
• Bring it to a boil and skim off any scum that rises to the top. Reduce the heat, cover and boil gently for 10 minutes until the meat is tender
• Meanwhile, put the rice in a sieve and wash it thoroughly under running cold tap until the water runs clear. Soak in plenty of water for 30 minutes. Drain in a sieve and let it stand for a minute or two
• Strain the meat and the spices. Reserve the stock. Discard the spices by taking out the meat pieces from it
• Heat ghee or oil in a heavy based saucepan over medium heat. Add onion and stirring frequently, fry to a golden color
• Add 5 cloves, 1 teaspoon black pepper, 1 cinnamon stick, 3 cardamoms and 1 teaspoon black cumin, stir fry for few seconds
• Add meat, ginger and garlic. Stirring frequently, fry this over medium heat for 5 minutes until the meat turns to a golden color
• While the meat is cooking, measure the stock, it should be 3 1/2 cups. If it is less, add more water to make it to require. Boil the stock, add 1 teaspoon salt and rice in it and parboil for 5 minutes, adjust the seasoning with salt
• Carefully add the browned meat mixture into the rice and stir gently to mix. Cover with a tight fitting lid, reduce heat to very low and cook for another 10-15 minutes until rice is tender. Fluff up the rice with a fork and then transfer it into to a serving dish
• Serve with Raita

Serves 6 people
Preparation Time: 20 minutes
Cooking Time: 30 minutes.