Chicken Pulao

• Marinate chicken for 1-2 hours
• Soak basmati rice for 30 minutes

Nutrition values are AI-estimated based on ingredients.

• 1 kg bone-in chicken pieces
• 1 cup basmati rice
• 1/4 cup plain yogurt
• 4 green cardamom pods
• 1 black cardamom pod
• 4 cloves
• 1 blade of mace
• 2 tablespoons chopped garlic
• 2 chopped green chilies
• 2 tablespoons chopped ginger
• 1 tablespoon red chili powder
• 1 tablespoon coriander powder
• Salt (about 1 teaspoon for marinade, pinch for rice)
• 1/4 cup ghee
• 1 star anise
• 1 cinnamon stick
• 1 bay leaf
• 1 cup sliced red onion
• 1 1/2 cups water
• 1/3 cup mixed chopped mint and coriander leaves
• 4 whole green chilies (slit lengthwise)
• Pomegranate seeds (for garnish)
• Fried onions (for garnish)

1. 1Grind 4 green cardamom pods, 1 black cardamom pod, 4 cloves, and 1 blade of mace into a fine powder (Paste A), and separately blend 2 tablespoons chopped garlic, 2 chopped green chilies, and 2 tablespoons chopped ginger into a coarse paste (Paste B).
2. 2Place 1 kg raw chicken pieces in a bowl, then marinate with 1/4 cup yogurt, Paste A, Paste B, 1 tablespoon red chili powder, 1 tablespoon coriander powder, and salt, combining thoroughly.
3. 3Rinse 1 cup basmati rice thoroughly under running water until clear, then soak it in fresh water.
4. 4In the pressure cooker, heat 1/4 cup ghee, temper the whole spices (star anise, cinnamon, bay leaf) briefly, then add 1 cup sliced red onions and sauté until golden brown and caramelized.
5. 5Add the marinated chicken pieces to the pressure cooker with the browned onions and spices, frying for 2-3 minutes, stirring occasionally, until the chicken browns slightly and the marinade reduces.
6. 6Add the soaked and drained basmati rice on top of the chicken in the pressure cooker, sprinkle a pinch of salt over the rice, and gently mix the contents to combine without breaking the rice grains.
7. 7Pour 1 1/2 cups of water into the pressure cooker, and scatter 1/3 cup chopped mint and coriander leaves along with 4 whole slit green chilies over the rice mixture.
8. 8Secure the lid of the pressure cooker and pressure cook the dish for 5 minutes.
9. 9Once cooking is complete, release the pressure, open the lid, and transfer the fluffy, cooked chicken pulao to a large serving platter.
10. 10Garnish the chicken pulao generously with fresh mint leaves, fried onion slivers, and a sprinkle of bright red pomegranate seeds.

These instructions are our analysis of the original video. Watch on YouTube →