Chicken Pulao Recipe (Murgh Pulao Recipe) A Traditional Dish by What Shall I Cook

Chicken Pulao, also known as Yakhni Pulao, is a beloved and renowned dish that holds a cherished place in the culinary traditions of both India and Pakistan. This flavorsome recipe combines tender chicken, fragrant Basmati rice, and an exquisite blend of spices to create a mouthwatering dish that captivates the taste buds. Loved by many for its rich flavors and heartwarming aroma, Chicken Pulao is a true testament to the cultural diversity and culinary excellence of the Indian subcontinent. Whether served on festive occasions or as a comforting family meal, this recipe embodies the essence of regional cooking, making it a timeless favorite for food enthusiasts across the subcontinent and beyond.

Ingredients:
1500 grams (1.5kg) Chicken
1000 grams (1kg) basmati Rice
1 cup vegetable oil
5 cups water
1 cup Yogurt

Vegetables:
350 grams of finely chopped onions
300 grams chopped tomatoes
1 tablespoon garlic paste
1 tablespoon ginger paste
5-6 green chilies

Spices:
1 teaspoon red chili powder
1 teaspoon red chili flakes
1 teaspoon turmeric powder
1 teaspoon crushed black pepper
1 tablespoon coriander powder
2 tablespoons salt, or to taste
1 tablespoon cumin seeds
2 cinnamon sticks
2 black cardamom pods
2 star anise (badian ke phool)
5-6 cloves
2 bay leaves (tez patta)

Instructions:
1. Begin by washing the Basmati rice under running water and soaking it for an hour.
2. In a large pan, set the heat to low and add 1 cup of vegetable oil. Add the whole spices and let them sit for a minute. Then, increase the heat to high and add the finely chopped onions. Fry until the onions turn golden brown.
3. Add the ginger and garlic paste, and fry for a minute or until fragrant.
4. Now, add the chicken pieces and fry until they turn white.
5. Add the chopped tomatoes, mix well, cover the pan with a lid, and let it cook on low heat for 3-4 minutes or until the tomatoes become soft.
6. Open the lid, add the spices, and fry for 5 minutes to allow the chicken to absorb the flavors.
7. It's time to incorporate the yogurt. Fry until the oil separates, then add 5 cups of water, mix well, and cover with the lid. Increase the heat to high until it starts boiling, and then lower the heat and let it boil for 10 minutes.
8. Open the lid, add the rinsed rice, and mix gently. Cover with the lid and let it boil. Once the soup is reduced by half, check the flavor and adjust the seasoning if needed.
9. Add the green chilies, cover with the lid and a cloth, and let it simmer for 15 minutes on low heat.

Serve your delicious Chicken Pulao with mixed vegetables and yogurt. Enjoy your meal!