Restaurant-Style Chicken Pulao...Easily Prepared at Home

Chicken pulao is a delicious and aromatic rice dish that can be prepared at home using simple ingredients. To make this flavourful dish, take one kilogram of chicken and marinate it with red chilli powder, turmeric, salt, ginger-garlic paste, cumin powder, coriander powder, chicken masala, garam masala, kasuri methi and lemon juice. Add a tablespoon of oil and mix everything thoroughly so that the spices coat the chicken evenly. Cover and refrigerate for at least 30 minutes to one hour. Allowing the chicken to marinate for longer helps the flavours develop and makes the meat more tender.

Next, wash two glasses of rice thoroughly and soak it in water for 30 minutes. To prepare the pulao masala, heat two tablespoons of oil in a pan and add cinnamon, cloves, cardamom, star anise, mace and shahi jeera. Once the spices release their aroma, add sliced onions, green chillies, ginger and garlic, and sauté well. Add cashews, chopped tomatoes, turmeric and a little salt, then cook until the tomatoes soften. Finally, add fresh mint and coriander leaves, mix well and allow the mixture to cool. Grind it into a smooth paste without adding water.

Heat four to five tablespoons of oil and two tablespoons of ghee in a biryani pot. Add whole garam masala, green chillies, finely chopped onions and curry leaves. Fry until the onions turn golden brown, then add the marinated chicken. Cover and cook over a medium flame, stirring occasionally, until the chicken is thoroughly cooked. When the oil begins to separate, add chopped mint and coriander leaves. Mix in the prepared masala paste, cover and cook until the flavours blend well and oil rises to the surface.

Now add four glasses of water for the two glasses of rice, using the same glass for measurement. If you are using short-grain Chitti Mutyalu rice or basmati rice, adjust the water according to the variety. Check the salt and bring the mixture to a boil over a high flame. Drain the soaked rice and add it to the pot, stirring gently once. Cover and cook over a medium flame. When the rice is nearly cooked and the water has reduced, add a tablespoon of ghee, lower the flame and cook on dum until the rice is fully done. Switch off the stove and let the pulao rest, covered, for 10 minutes. Serve hot with raita for a satisfying meal.