Chicken Pulao
One-pot rice pilaf with bone-in chicken, whole spices, and a clear, fragrant broth. This recipe was created by AI, some information may not be accurate.
- Servings
- 5
- Difficulty
- Medium
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Ingredients
- 500 g basmati rice
- 800 g bone-in chicken
- 2 pc onions
- 2 tbsp ginger garlic paste
- 100 g yogurt
- 1 pc cinnamon stick
- 2 pc black cardamom
- 6 pc cloves
- 1 tsp cumin seeds
- 80 g ghee
Steps
- Soak rice for 30 minutes.
- Boil chicken with one onion, whole spices, salt, and water to make a flavorful yakhni; strain.
- Heat ghee, fry sliced onions until golden, then add ginger garlic paste.
- Add the cooked chicken and yogurt and saute until oil separates.
- Measure the strained yakhni so you have twice the volume of the rice; add to the pot.
- Add drained rice and cumin seeds and bring to a boil.
- Cover, reduce to lowest heat, and cook 15 minutes; rest 10 minutes off the heat before fluffing.