Chicken Pulao
I attempted Chicken Pulao! Hmm, I’ve been told I pronounce it wrong though. It’s not pronounced like ‘Pul-OWW,’ so my Urdu may need some brushing up. Nonetheless, I hope this recipe still proves credible. I got it straight from the source—my Pakistani mom. What is Chicken Pulao? Chicken Pulao is a classic Pakistani rice pilaf dish made with rice, chicken, spices, and herbs in a seasoned broth. And although this may be an unpopular opinion, I think it surely beats out Biryani for me. It’s such a comfort food and isn’t as involved as Biryani. While Biryani requires you to layer your rice and curry mix, you can make Pulao in one pot on your stovetop. The best way to serve and eat it is with some Raita (an Indo-Pak yogurt condiment) on the side. Check out the recipe below!
Ingredients:
3-4 tbsp vegetable oil (I had olive oil on hand, but vegetable oil works better for this recipe due to the high heat)
1 lb bone-in chicken (bone-in is key, as it helps create the best broth flavor)
1 cup rice
2 cups water
1 tbsp fresh garlic, minced
1 tbsp fresh ginger, minced (you can also use a garlic-ginger paste)
1 whole onion, finely chopped
Whole garam masala (cloves, cinnamon, cardamoms, cumin, coriander, nutmeg, bay leaf, and black pepper; ground garam masala works too)
2-3 bay leaves
1-2 cinnamon sticks
1 Thai chili pepper or jalapeño
Salt and pepper, to taste
Instructions:
Brown the Onion: On medium-high heat, brown your onion for about 3-5 minutes until it turns a deep golden/brown color. Be careful not to burn it; adjust the heat as needed. When it starts turning a deep golden color, that’s your cue to add the chicken.
Color the Chicken: Add the chicken and cook on medium heat for about 5-7 minutes. Then add the garlic, ginger, garam masala, salt, and pepper. The goal is to develop some color on the chicken as it cooks. The chicken will finish cooking in the broth with the rice.
Cook the Rice: Add the rice, water, bay leaves, and cinnamon sticks into the same pot. I used basmati rice, but any long-grain rice will work. Wash and soak the rice beforehand to remove the starch, then bring it to a boil for about 15-20 minutes. Reduce the heat, cover with a lid, and let it all cook together in the steam.
Time to Serve: Check the on rice throughout the process to make sure nothing is sticking to the bottom of the pan. Once the rice is cooked, fluff it up with a fork. Serve hot with some Raita or plain yogurt on the side. Garnish with the chili pepper and enjoy!
Pretty simple, right? I hope you give it a try and it provides you with the same level of comfort. ❤️