Easy Chicken Pulao Recipe (Instant pot and Stovetop methods )
Easy Chicken Pulao Recipe This delicious one-pot dish is made with basmati rice, chicken, spices and herbs which are readily available in the pantry. This post includes both Instant Pot and Stovetop methods.
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Servings: 6 People
Ingredients
- Basmati rice- ½ kg 500grams – 3 cups
- Slit green chillies – 5
- Ginger garlic paste – 11/2 tsp
- Chopped tomatoes – 1 big
- Red chilli powder – 1 Tsp
- Cumin powder – 1tsp
- Garam masala – ½ tsp
- Chopped onions - 2
- Bay leaves- 2
- Cloves- 4
- Cinnamon stick- ½ inch
- Cardamom pods- 2
- Star anise - 1
- Shah Jeera – 1tsp
- Mint leaves a handful
- Coriander leaves a handful
- Ghee- 4tbsp
- Oil- 1tsp
- Salt to taste
For Chicken Marination:
- Chicken – ½ kg
- Ginger garlic paste- 11/2 tsp
- Turmeric powder – ½ tsp
- Red chilli powder -1tsp
- Salt to taste
Instructions
Stovetop Method:
- Marinate the chicken pieces with the ingredients mentioned under marination.
- Cover it with cling film and keep in the refrigerator for 10-15 minutes.
- Wash and soak the basmati rice in enough water for 20-30 minutes.
- Heat a heavy bottom non-stick pan with ghee, oil and add shah jeera along with cloves, cinnamon stick, bay leaves and cardamom pods.
- Next add the sliced onions, green chillies and sauté them till onions change its colour.
- Then add ginger garlic paste and fry till raw smell goes. Next, add chopped tomatoes and cook until tomatoes are mushed.
- Add the marinated chicken pieces along with turmeric powder, red chilli powder, cumin powder, garam masala, salt and sauté for few minutes on high flame.
- Drain the water from the rice, and add to the chicken pieces. Mix well.
- Then add 4 ½ cups of water and check to season. Add coriander leaves and mix well.
- Cover the saucepan and cook on a low – medium flame for 20 – 25 minutes or until the rice and chicken is cooked. Here for me, it took exactly 20 minutes.
- Once cooking time is done. switch off the flame. Keep the pan aside.
- Leave the pan like that for some time without disturbing it.
- Then fluff the chicken Pulao lightly with the spoon and transfer into a serving plate and enjoy tasty and delicious Easy chicken pulao with chicken curry or raita.
Instant Pot Method:
- In a mixing bowl, add cleaned chicken with the ingredients mentioned above for marination and mix well. Keep it aside for at least 10-15minutes in the fridge.
- Wash and soak basmati rice in enough water for 15-20minutes. Once 20 minutes is done drain water from the rice and keep it aside.
- Place the inner pot inside the Instant Pot. Switch on the sauté mode. Once the inner pot is hot, add oil and ghee.
- Add shahi jeera, cloves, cinnamon, star anise, cardamom and bay leaf. Stir it.
- Next, add chopped onions, slit green chillies and fry until onion turns into translucent.
- Now add ginger garlic paste and sauté until raw smell goes out. Next, add chopped tomatoes and cook until tomatoes are mushed.
- Add the marinated chicken pieces along with turmeric powder, red chilli powder, cumin powder, garam masala, salt and sauté for 5 to 8 minutes.
- Then add the rice to the pot and gently mix the rice without breaking the grains.
- Add 3 ½ cups water and give a quick mix.
- Add coriander, mint leaves and mix well. Check the seasoning and add salt if needed.
- Cancel the sauté mode. Close the lid and keep the valve in sealing mode. Select pressure cook mode and set to high pressure for 5 minutes
- Once the cooking is done, allow the pressure to release naturally
- Open the lid and gently fluff the rice with a spoon or fork
Notes
- Adjust spices according to your taste
- You can use normal rice instead of basmati rice
- To avoid burn, make sure there is enough liquid while cooking the rice.
- Deglaze the bottom of the pan after cooking the chicken.
- If you don’t have time you can skip the marination process.
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