SIMPLE AND EASY CHICKEN PULAO | INDIAN CHICKEN RICE BOWL RECIPE

Ingredients for Chicken Pulao:

- Chicken, big pieces with bones - 500 gms

For marination:
- Salt- 1 tsp
- Turmeric powder- 1/4 tsp
- Lime juice- 1 tsp

- Rice- 2 cups (around 400 gms)
- Onion, sliced- 2 medium
- Fried onions (birista)- 1 medium
- Tomato, sliced- 1 medium
- Mint leaves- 15-20 leaves

For the green paste:
- Ginger, chopped- 1 inch
- Garlic- 5 cloves
- Coriander leaves- 1/2 cup
- Green chillies, cut into pieces- 5

Whole spices:
- Shahjeera- 1/2 tsp
- Bay leaves- 2

Other ingredients:
- Coriander powder- 1 tsp
- Garam Masala powder- 1.25 tsp (Link to our Garam Masala Recipe:    • GARAM MASALA RECIPE | GARAM MASALA PO...  )
- Refined oil- 3 tbsp
- Salt- 1.5 tsp

Preparation:

- Clean and wash the chicken pieces. Marinate it with the items indicated. Set aside for around 30 mins.
- Prepare a coarse paste with the items indicated for the green paste. Set aside.
- Wash and soak the rice for 30 mins.

Process:

- Heat oil in a heavy bottom pan and add the Shahjeera & Bay leaves.
- Once it splutters, add the sliced onions and fry on medium heat for 7-8 mins till the onion starts becoming brown.
- Add the sliced tomato and a pinch of salt and fry on medium to low heat for 3-4 mins till soft.
- Now add the marinated chicken and fry on high heat for 4-5 mins.
- Add the green masala paste, coriander powder and Garam masala powder
- Fry on medium heat for 4-5 mins by adding a splash of water.
- Add the mint leaves and continue to fry it for another 3 mins on low heat.
- Add the soaked & drained rice and mix & fry for around 2 mins.
- Now add 3 cups water (or 4 cups/double the water based on the type of rice used).
- Give a mix and add 1.25 tsp salt. Bring it to boil, cover & cook on low heat for 15-20 mins giving a mix once after 5 mins.
- Sprinkle the fried onions on top and allow to rest for 30 mins before serving.


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