Chicken Pulao
Aromatic and flavoursome rice cooked in chicken broth and spices.
Ingredients
Chicken Broth
- 700 g Chicken
- 2 Bay Leaves
- 4 Green Cardamoms
- 1 Cinnamon Stick
- 2 tbsp Coriander Seeds
- 1 tbsp Fennel Seeds
- 1 tsp Salt
- 7 cups Water
Preparing Rice
- 3 cups Rice
- 1 large Onion Sliced
- 1 tbsp Cumin Seeds
- 6-8 Black pepper Corns
- 5-6 Cloves
- 2 Black Cardamom
- 1 Cinnamon Stick
- 1 Star Anise
- 1 piece Mace
- 1 pinch Nutmeg powder
- 1 tbsp Ginger Juilenne cut
- 1 tbsp Garlic Paste
- 1 tbsp Salt
- 1½ tsp Red Chilli Powder
- 1/4 cup Oil
- 2 Whole Green Chillies
- 1 tbsp Saffron infused in milk or yellow food colour
Instructions
Preparing Broth
- In a pot add water, chicken and all the ingredients. Bring it to boil. Once its boiling turn the flame low. Cover and cook for 30 minutes.
- Take chicken out and set aside. Strain the stock, discarding the whole spices.
Preparing Rice
- Wash rice by rinsing couple of times and soak them for 15-20 mins
- In a pot heat oil and fry onions untill golden brown. Add all the whole spices and ginger garlic. Fry for a minute.
- Add chicken and fry for 2 minutes. Add salt and red chilli powder, Pour the stock into the pot. First add 5 cups if later you need to add more you can do that. If you are using basmati rice, they wont take double amount of liquid. Bring it to boil.
- Drain water from rice and put them in the broth. Once only ¼ of liquid remains, turn the heat low and add whole green chilli and yellow colour/saffron.
- Cover the pot. Cook for 15 - 20 minutes until rice are fully cooked.