White Chicken Pulav Recipe | Chicken Yakhni Pulao Recipe | Step by Step process of Making Chicken Pulao Recipe

"Chicken Pulao, warm and bright,

Aromatic flavors take flight,

Rice and chicken, cooked as one,

A beautiful dish, oh what fun!"

In my house there are chicken fans, and when I say chicken fans, I mean they are diehard chicken fans!

So every, let's say, thrice in a week, we eat chicken in some or another way. That's why, as of now, you might find I have written mostly chicken recipes that are being made in my kitchen and loved by my family. 

The Chicken Pulao is a starred recipe in my house, which is compulsory to be served at least once a week, and believe me, they don't even get bored eating it even if I make it every day. 

I know what you might be thinking: What is this obsession or overexaggeration? 

But I can assure you that this is not an obsession nor an overexaggeration; this is the real fact, my friends. 😂

Yes, it is!

All this makes everyone think about how it's being made, so here I will share my secret recipe with you all, which will become your super favorite and yes, the star of your house too.

All you need is just the exact amount of ingredients and technique to make your perfect chicken pulao. 

So below you will find the list of ingredients:

INGREDIENTS:

Chicken 500g 

Onions: 8 medium size 

Tomatoes: 4 medium size 

Potatoes: 4 medium size 

Rice 2 glass 

Cumin 1 teaspoon 

Black pepper 7 seeds 

Bay leaf 1 

Cloves 5

Big Cardamom 2

Small Cardamom 2 

Cinnamon 1 

Green Chillies 11

Ginger garlic paste 1 1/2 tsp 

Coriander powder 2 tsp 

Cumin powder 1 tsp 

kasuri methi, cilantro for garnishing 

Oil 5 tsp 

Salt: 1 1/2 tsp (based on your taste, you can add more or less)

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STEP-BY-STEP GUIDE TO PERFECT CHICKEN PULAO RECIPE:

• All you need to do is wash and clean the chicken thoroughly three times in water so you will not get the unwanted smell of the chicken. 
  
  
  
• The next step is to chop the onions properly.  
• 

Take a heavy-bottomed pot, put in oil, and let it heat properly. In it you have to add the garam masala, which I have mentioned above, i.e., cumin seeds, bay leaf, cloves, black pepper, cinnamon, and cardamom. Let them fry in hot oil on low flame so that their taste gets infused in the oil. After half a minute, add chopped onions and green chilies cut into halves.

• 
  
  
• Let them fry well until you find the color of the onions turned into beautiful golden brown. Once you reach this point, 
• The next step is to add ginger-garlic paste and potatoes and let it fry for a minute.
  
  
  
• After that, you have to add tomatoes and powdered masalas such as coriander and cumin powder.
• 
  Give it a nice bhoon, which means frying it on a low flame. Unless the oil gets separated at the top of our gravy, it means all the ingredients have released their flavor well in the gravy. At this point, add the chicken again and let it fry in the gravy for 2 minutes. 
• 

• Add rice and 3 glasses of water, salt, chopped coriander leaves, and kasuri methi, and let it cook for 10 minutes.
  
• 
  
• After that, the aroma of your pulao makes everyone feel famished. Serve it hot with pappad and mango pickle. {Here's the link to my Mango pickle recipe and thank me in the comment section later on.
• Have you tried any variations of this recipe, or do you have other chicken favorites you’d like to share?
• I would love to hear in comments 😊
  

TIPS FOR PERFECT CHICKEN PULAO:

• Use Quality Ingredients: Fresh chicken, spices, and vegetables make a significant difference in flavor. Try to use free-range chicken and fresh produce whenever possible
• Balance Spices: Adjust the number of green chilies based on your heat preference. If you like milder flavors, you can reduce their quantity.
• Check Water Ratios: The general rule of thumb for cooking rice is 1 part rice to 1.5 parts water, but depending on the rice variety and whether it's soaked, you might need to adjust. Keep an eye on the pot to prevent overcooking.
• Cook on Low Flame: Once you add water, cover the pot and reduce the heat to low. This allows the rice to steam properly and ensures the flavors meld together without burning.

ADDITIONAL INFORMATION:

• Preparation Time: 15-20 minutes

• Cooking Time: 30-35 minutes

• Stove Type: Gas or electric stove

• Recipe Type: Main dish

• Cuisine: Indian/Pakistani

• Nutritional Value (per serving):

• Calories: 450-500 kcal

• Protein: 25-30 g

• Carbohydrates: 55-60 g

• Fat: 12-15 g

• Dietary Fiber: 2-3 g

• Sodium: 600-800 mg (varies depending on salt usage)

• Cholesterol: 70-80 mg

• You may also like other Pulao recipes, here is the link ; 

• prawn pulao with coconut milk

  Masoor Pulao
  

  Vegetable Pulao
  

  Jhinga Pulao

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