Go Back

Easy chicken pulao

Chicken pulao is very tasty and can be made very easily, even though it takes a while to cook. This recipe uses coconut milk which gives a very nice flavour to it. Perfect for a midweek supper - or for parties, picnics.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour 45 minutes
Servings: 8 people
Cuisine: ASIA, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 700 g Chicken cut into pieces with bone
  • 640 g Basmati rice washed
  • 3 Onions sliced
  • 2 Green chillies slit
  • 1 Tbsp Ginger-garlic paste
  • 5 Mint leaves chopped
  • A sprig of coriander leaves chopped
  • Salt as required
  • 1 cup Coconut milk
  • 6 ½ cups Water
  • 1 tsp Turmeric
  • 1 tsp Garam masala
  • 2 Tbsp Oil
  • For the marinade:
  • 1 tsp Turmeric
  • 2 tsp Chilli powder
  • Salt as required
  • 1 Tbsp Ginger garlic paste

Method
 

  1. Marinate the chicken with the marinade ingredients for at least an hour, preferably overnight in refrigerator.
  2. In a deep bottomed vessel, heat oil and add the sliced onions and fry until brown.
  3. Add turmeric, ginger garlic paste, garam masala, mint leaves and coriander leaves and fry for couple of minutes.
  4. Add the marinated chicken and fry for 3 minutes.
  5. Add the basmati rice and mix.
  6. Add the water, coconut milk and salt and mix.
  7. Cook on very low flame under lid for 45 minutes or until all the water evaporates. Keep checking so as not to burn.
  8. Once all the rice and chicken are cooked, switch off the flame and let it rest for 10 minutes before serving.