Simple White Chicken Pulao Recipe
Chicken Pulao or Yakhni Pulao is very popular in Kashmiri cuisine. They make a small pouch (potli) filled with all the spices and add it while cooking chicken, so that all the flavours are infused into chicken and the stock is used to cook the rice. This is the traditional method to cook Chicken Yakhni Pulao. But here i have given a very easy method to cook chicken pulao which is equally tasty and time saving. But if you like you can pack your spices and cook it more traditionally. This is very different from the regular biryanis. This pulao with some spicy chicken gravy and raita would be a perfect combination. I was tired of usual biryanis and wanna try some different rice recipe this week. It turned out soo good, the flavours were very mild and hence the rice was not too heavy. Use ghee generously to add richness into the dish. Learn how to make this simple and easy White Chicken Pulao with stepwise pics.
- 500 gms Chicken
- 1.5 cup Basmati Rice
- 2 Onions sliced
- 4 Green chillies slitted
- 1 tbsp Ginger garlic paste
- 1/2 cup Mint leaves tightly packed
- 1/2 cup Coriander leaves tightly packed
- 1 tbsp Coriander powder
- 3/4 cup Fresh thick curd
- Rock salt
- 3 tbsp Ghee
- 1 Bay leaf
- 4 Cloves
- 2 Elaichi
- 1 Star anise
- 1 Mace
- 3 Stone flowers
- 1/2 inch Cinnamon
- 1 tbsp Coconut oil
Wash and soak Basmati rice for at least 30 mins. Keep the ingredients ready.
In a pan heat oil and 1 tbsp ghee. Add all the spices.
Add onions. Sauté till it turns soft.
Add the ginger garlic paste and cook till the raw smell goes.
Add the cleaned chicken pieces and sufficient salt. Saute for 5 mins.
Add fresh curd and coriander powder. Cover and cook for 10 mins or till the chicken is 80 percent done. The chicken would have released its stock by now.
Now add the chopped mint and coriander leaves. Add sufficient water and mix well. (For me the chicken stock was around 1 cup, so I added nearly 2 cups water. The total liquid should measure around 3 cups Since we are cooking in pot. If you are using a cooker just 2.5 cups would be enough. )
Now once the water is boiled add the rice and combine well. Add sufficient salt. Cover and cook in less flame till the rice is cooked.
Now open the lid and add remaining ghee. Mix everything together. Keep it in dum for around 10-15 mins. You will get a fluffy rice by doing this.
White chicken pulao is ready.