Spicy Chicken Pulao Recipe Whiskaffair

on May 06, 2022, Updated Dec 12, 2023 Try out my Chicken Biryani and Chicken Fried Rice, too.

About Spicy Chicken Pulao

Spicy Chicken Pulao is a one-pot recipe where bone-in moist chicken pieces are cooked with rice, onions, tomatoes, and mild Indian spices. It has all the flavors of chicken biryani but is much easier and quicker to make. Chicken pulao is a great dish for quick weekday dinners. Serve this comforting and wholesome pulao with a simple raita and papad for a scrumptious meal. To make it even more indulgent, top it with crispy fried onions (Birista), fried nuts like cashew nuts and almonds, fresh mint, and cilantro. I am sharing the recipe for making it in an instant pot and over the stovetop. Choose the one that suits you best. This gluten-free recipe can easily be doubled or tripled. I cooked it in my 3-quart instant pot, but if you want to double or triple the recipe, use a 6-quart instant pot. The cooking time will remain the same.

Variations

Green Masala – Blend 1 cup cilantro, ½ cup mint leaves, and 1-2 green chilies, and add this paste to the pulao recipe to make green chicken pulao. If bone-in chicken is not your thing, use boneless chicken breasts or thighs. Yogurt – Marinate the chicken with thick plain yogurt (dahi, curd). Others – You will also need ginger-garlic paste, mint leaves, cilantro (fresh coriander leaves), and basic spices like Kashmiri red chili powder, turmeric powder, and garam masala powder. You can also add some coriander powder and cumin powder to the marinade.

For The Pulao

Rice – For the best chicken pulao recipe, use the best quality long-grain basmati rice. However, any non-sticky white rice will work. You can replace white rice with brown rice, quinoa, or couscous, but the amount of water used and cooking time will vary. Ghee – I like to cook the pulao in ghee, but you can use any cooking oil. Liquid – I have used water to cook the rice and chicken, but you can replace water with chicken broth or thin coconut milk. Adding coconut milk will give you a slightly different flavor, which will be very different but very delicious. Whole Spices – You will need regular whole spices like cloves (laung), cinnamon (dalchini), and black cardamom (badi elaichi). You can also add bay leaves (tejpatta), star anise (chakri phool), green cardamom (hari elaichi), and black peppercorns (kali mirch) to this recipe. When added to hot oil, these whole spices add a delicious flavor and aroma to the chicken pulav. Fresh Ingredients – You will need fresh ingredients like onions (red or white), green chilies, ginger-garlic paste, fresh tomatoes, freshly squeezed lime juice, mint, and cilantro (fresh coriander leaves). You can adjust the green chilies as per your taste. If you do not like spicy food or making it for your kids, you can completely avoid adding it. Soak the rice in 5-6 cups of water for 20 minutes.

Marinate The Chicken

Add the following ingredients to a large mixing bowl and mix well using your fingers.

1 pound (500 g) bone-in skinless chicken (cut into 1-½ inch pieces) 1 cup plain yogurt 2 tablespoon ginger garlic paste 3 teaspoon Kashmiri red chili powder ½ teaspoon turmeric powder 1 teaspoon garam masala powder 1 teaspoon salt 2 tablespoon chopped mint leaves 2 tablespoon chopped cilantro

Note – If using boneless chicken, then use 10.5 oz (300 g) cut into 1-inch pieces. Leave aside for 30 minutes. Add 3 tablespoon ghee to the pot.

3-4 cloves 2-inch piece of cinnamon stick 2 whole black cardamoms

Add 1 cup of thinly sliced onions and cook until slightly browned (6-8 minutes), stirring frequently. Now add 3-4 green chilies (slit into half) and 1 cup of finely chopped tomatoes and cook for 2-3 minutes.

2 tablespoon lime juice 1 teaspoon salt 1 and ¾ cups of water

Stir gently to combine. Set the timer to 6 minutes at high pressure. Release the remaining pressure manually and open the lid of the pot. Fluff the chicken pulao with a large spoon. Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita. Follow the steps to cook the chicken until adding the chicken to the pot over medium-high heat. Add the chicken and cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 10 minutes. Drain the rice and add it to the pot along with lime juice, salt, and 3 cups of water. Stir gently to combine. Cover the pan with the lid and cook undisturbed on low heat for 20-25 minutes until the water is absorbed and the rice is cooked. Fluff the pulao with a large spoon. Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita.

In A Traditional Pressure Cooker

To make chicken pulao in a traditional pressure cooker, follow the pot over the stovetop recipe (but in a pressure cooker) until adding the rice. Now pressure cook for 3 whistles on high heat and remove the cooker from the heat. Let the pressure release naturally. Then, open the lid and fluff the pulao. Mild Chicken Pulao – Skip adding the spice powders and make a very mild chicken ka pulao using only whole spices. The whole spices add a delicious flavor and aroma to this pulao. Saffron – Add 15-20 strands of saffron soaked in milk while cooking the pulao. Potato & Peas – You can add big chunks of potatoes and green peas to the pulao. Veggies – You can add vegetables like carrots, green peas, methi (fenugreek leaves), spinach leaves, or green beans to this pulao to make it more filling and healthier. Coconut Milk – Replace water with thin coconut milk for an added flavor and creamy texture.