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Photo of Spicy Chicken Pulao by Aayushi Manish at BetterButter
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Spicy Chicken Pulao

Mar-01-2016
Aayushi Manish
30 minutes
Prep Time
60 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Spicy Chicken Pulao RECIPE

A very yummy pulao dish that you must definitely try! Spicy chicken pulao is a rice delicacy in which rice is cooked with the pieces of chicken. It is a South Indian version of Chicken pulao which is famous in the whole worldwide. Spicy chicken pulao is similar to prawn pulao and mutton pulao. The combination of rice and chicken will be an amazing experience for you. It is prepared with a lot of flavorful Indian spices and you can scents the aroma while cooking this. This delicious dish is made with chicken pieces, basmati rice, chopped onions, tomatoes, ginger garlic paste and spices. And don't forget to garnish this Chicken pulao with coriander and mint leaves. By the help of this recipe you will definitely know how to prepare the perfect Spicy chicken pulao. It is an excellent meal to serve to your guests and you will definitely get a lot of compliments from them. You can serve this delicious and mouthwatering Spicy chicken pulao with onion raita or any chutney of your choice.

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • South Indian
  • Main Dish

Ingredients Serving: 5

  1. Boneless Chicken- 750 gm
  2. Basmati rice- 2 cup
  3. onion medium sized- 1 (sliced)
  4. Tomato- 2-3 (chopped)
  5. Ginger-Garlic paste- 1 tbsp +2 tsp
  6. salt to taste
  7. Curry leaves- 6-7
  8. Green chillies- 1-2
  9. Turmeric- 1/4 tsp
  10. Red chilli powder-1 tsp + 1/2 tsp water
  11. Dry Red chilies-1- 2
  12. coriander powder- 2 tbsp
  13. cumin powder- 1 tbsp
  14. Garam masala powder- 1 tsp
  15. Whole spices [ Black cumin seeds-1 tsp, cardamom -1-2, Cloves-3-4, Cinnamon -1"stick, Big cardamom-1, Bay leaf-1-2 ]
  16. Beaten yogurt- 2 tsp
  17. Green coriander leaves - handful chopped
  18. water as required
  19. oil for cooking

Instructions

  1. Wash and clean the chicken pieces, keep it aside. Next, wash and soak the rice for at least 30 mins.Take a bowl, add the chicken with 2 tsp ginger-garlic paste, salt, red chilli and marinate it for 15-20 mins.
  2. Take a deep pan or pot, add in oil and all the whole spices, green chillies and curry leaves, once you get the aroma add in the onion. Cook till it becomes light pink in colour, add ginger-garlic paste and saute till the raw smell disappears.
  3. Next, add the marinated chicken and tomato, cook till it becomes soft, then add all the dry spices, beaten yogurt and garam masala. Cook till the oil separates, now add in the rice and mix slowly so that rice doesn't break.
  4. Add coriander and mix well, now add water and check salt. Once the water starts boiling, cover with a lid and cook on a medium-low flame for 10-15 mins or till the rice is cooked.
  5. Turn off the gas and leave the pot/pan for another 10 mins. After this time, place spoonfuls of pulao in a plate and serve.

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