Chicken pulao recipes

 Here are a few different chicken pulao recipes from various cuisines. Each offers a unique flavor profile and preparation method.

 1. Classic Chicken Pulao

Ingredients

1.5 cups basmati rice

 500 grams chicken, cut into pieces

 2 medium onions, sliced

2-3 green chilies, slit

 1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

 2-3 whole cloves

 2-3 green cardamom pods

 1-2 bay leaves

 1 cinnamon stick

 4 cups water

 1 cup yogurt

 2 tablespoons ghee or oil

 Salt to taste

 Fresh cilantro and mint for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.

2. In a large pot, heat ghee or oil over medium heat. Add cumin seeds, cloves, cardamom, bay leaves, and cinnamon. Sauté for a minute until fragrant.

3. Add sliced onions and green chilies. Cook until the onions are golden brown.

4. Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

5. Add the chicken pieces and cook until they turn white. Then add yogurt and salt, and cook until the chicken is tender and the oil separates from the mixture.

6. Add the soaked rice and water. Bring to a boil, then reduce heat to low, cover, and cook for about 20 minutes or until the rice is cooked and the water is absorbed.

7. Fluff the pulao with a fork, garnish with fresh cilantro and mint, and serve hot.

 2. Spicy Chicken Pulao (Kashmiri Style)

Ingredients

 1.5 cups basmati rice

 500 grams chicken, cut into pieces

 1 large onion, sliced

 2 tablespoons ginger-garlic paste

 4-5 whole cloves

 4-5 green cardamom pods

 1-2 bay leaves

 1-inch cinnamon stick

 2-3 dried red chilies

 1/2 teaspoon turmeric powder

 1 teaspoon red chili powder

 4 cups water or chicken stock-

 3 tablespoons cooking oil or ghee

 Salt to taste

 Chopped cilantro for garnish

Instructions

1. Soak the basmati rice in water for 30 minutes, then drain.

2. In a heavy-bottomed pot, heat oil or ghee over medium heat. Add cloves, cardamom, bay leaves, and cinnamon, and sauté for a minute.

3. Add sliced onions and cook until they turn golden brown.

4. Stir in the ginger-garlic paste and cook for 2 minutes. Add turmeric and red chili powder, mixing well.

5. Add the chicken pieces and salt. Cook until the chicken is browned and cooked through.

6. Add the soaked rice and water or chicken stock. Bring to a boil, then cover and simmer on low heat for about 20-25 minutes until the rice is cooked.

7. Fluff the pulao and garnish with cilantro before serving.

 3. Coconut Chicken Pulao

Ingredients

 1.5 cups basmati rice

 500 grams chicken, cut into pieces

 1 cup coconut milk

 1 medium onion, sliced

 2 green chilies, slit

 1 tablespoon ginger-garlic paste

 1-2 whole cloves

 1-2 green cardamom pods

 1 bay leaf

1-inch cinnamon stick

 2 tablespoons cooking oil

 1.5 cups water

 Salt to taste

 Fresh cilantro for garnish

Instructions

1. Soak the basmati rice for 30 minutes and drain.

2. Heat oil in a pot, add cloves, cardamom, bay leaf, and cinnamon, and sauté for a minute.

3. Add onions and green chilies, cooking until the onions are golden.

4. Stir in ginger-garlic paste and cook for a couple of minutes.

5. Add chicken and salt; cook until chicken is browned.

6. Pour in the coconut milk and water. Bring to a boil, then add the rice.

7. Cover and cook on low heat for about 20 minutes until the rice is tender and fluffy.

8. Garnish with cilantro and serve.

 4. Hyderabadi Chicken Pulao

Ingredients

 1.5 cups basmati rice

 500 grams chicken, marinated in yogurt and spices

 2 large onions, thinly sliced

 2-3 green chilies

 2 tablespoons ginger-garlic paste

 1 teaspoon biryani masala (optional)

Whole spices (4-5 cloves, 4-5 cardamom, 1 bay leaf, 1-inch cinnamon)

4 cups water

 4 tablespoons oil or ghee 

Fresh mint and cilantro for garnish

Salt to taste

Instructions

1. Soak the basmati rice for 30 minutes and drain.

2. In a pot, heat oil/ghee. Fry onions until golden brown. Remove half for garnishing.

3. Add whole spices, green chilies, and ginger-garlic paste to the pot. Sauté for a minute.

4. Add marinated chicken, cooking until done.

5. Add water and bring to a boil. Stir in the soaked rice and add salt.

6. Cover and cook on low heat until rice is cooked (about 20 minutes).

7. Garnish with fried onions, mint, and cilantro before serving.

 Serving Suggestions

Serve these chicken pulaos with:

 Raita (yogurt mixed with cucumber and spices)

Salad 

Pickles

Feel free to customize the spices and ingredients based on your preference!