In this simple recipe for chicken pulao, you’ll learn how to make aromatic, spicy, delicious chicken pulao as you get in good biryani restaurants.
Easy recipe of Chicken Pulao
Pulao, pilaf or pilaw is a typical rice dish of Indian cuisine which is also found in the Middle East. In chicken pulao, rice is sauteed in oil before adding to the chicken broth and contains cooked chicken meat, vegetables, spices and other ingredients. A recipe of Pulao is also mentioned in the ancient Hindu epic – The Mahabharata. It mentions a Pulao as a recipe of rice cooked with meat and vegetables.
There is no single recipe for pulao; there are many versions. For example, you can make pulao with just vegetables or with chicken mutton, or fish.
The rice that is used for making pulao is long grain and aromatic variety like basmati rice. This dish is spiced with ginger, garlic and other spices. If you like rice recipes, but are scared to try your hand at complex recipes like biryani, be sure to try this recipe of easy chicken pulao.
It is probable that the pilaf rice arose in India since it seems the word Pilaf derives from the Indian term “Pula” which means plate of rice and meat. Another theory is that it comes from the Sanskrit word “Pulaka” which means a portion of boiled rice. Other sources believe that Pilaf could derive from ancient Persia that bordering ancient India. It is known that the Greeks were conquered by the Persians and adopted the Pilaf they called Pilafi . In modern Greek cookbooks there are recipes of pilafi that combine rice with mussels, chicken, dill, mint or goat yogurt.
Chicken Pulao Recipe for 4 People
Long rice – 400 gm
Chicken stock – 900 ml
Boneless chicken – 500 gms
Grated carrot – One
Onion – One
Garlic cloves – 2
Grated ginger – 2 teaspoons
Raisins – 60 gm
Chopped almonds – 60 gm
Saffron – ¼ teaspoon
Oil – 2 teaspoons
Black Pepper – a pinch
Pulav or Biryani Masala – ¼ teaspoon
Chopped corriander – 2 tablespoons
Juice of 1 lemon
Salt to taste
Wash and grate the carrot, and the ginger, peel and finely chop the onion and garlic cloves. Place a pan over medium heat add the oil and when hot fry the onions, garlic and ginger till it becomes golden. Add grated carrots and chicken pieces and stir fry for 3-4 minutes.
Add the raw rice and stir in a little for about two minutes, lower the heat and add the chicken broth to the fried rice.
Add saffron, salt, pepper, pulav masala, raisins and chopped almonds and cook the rice in the broth for 15 minutes over medium heat.
Squeeze a lemon and add the juice to the rice, turn off the heat. Cover the container with a cloth and let it sit for five minutes.