Perfect Black Pepper Chicken Pulao: Easy & Tasty Recipe

Craving a flavorful and aromatic one-pot meal that's both satisfying and surprisingly simple to make? Look no further than this perfect Black Pepper Chicken Pulao! This recipe elevates the classic chicken and rice dish with a bold kick of black pepper, creating a rich and complex flavor profile that's sure to become a new family favorite. Forget complicated techniques and long ingredient lists; this recipe uses readily available ingredients to deliver an exceptional result, perfect for a weeknight dinner or a casual weekend gathering. The combination of tender chicken, fluffy rice, and fragrant spices creates a symphony of taste in every bite.

This recipe masterfully balances the spice of black pepper with the warmth of traditional pulao spices, resulting in a dish that's both comforting and exciting. Get ready to tantalize your taste buds with this easy-to-follow recipe – let's dive into the step-by-step process and create a truly unforgettable Black Pepper Chicken Pulao!

Tools Needed

  • Vessel/Pot
  • Spoon
  • Pan

Ingredients

  • Cooking oil: 1/2 cup
  • Onion: 1 small, finely sliced
  • Whole cumin seeds: 1 teaspoon
  • Black cardamom: 1-2 medium
  • Cloves: 3-4
  • Bay leaves: 2-3 medium
  • Cinnamon stick: 1 large
  • Whole black pepper: 1 teaspoon
  • Chicken with bones: 1 kg
  • Garlic ginger paste: 1 teaspoon
  • Tomatoes: 1 medium, chopped
  • Ginger: Julienned (optional)
  • Salt: 1 teaspoon (adjust to taste)
  • Dry potatoes: 6-8
  • Water: 7 cups
  • Black pepper powder: 1 teaspoon
  • Dry coriander powder: 3/4 teaspoon
  • Green chilies: to taste
  • Red chili powder: a little (optional)
  • Rice: 3 cups (soaked for 45 minutes)

Step-by-Step Instructions

Step 1. Sauté Aromatics and Brown Chicken

  • Add cooking oil to a vessel. Fry finely sliced onions until lightly browned.
  • Add whole cumin seeds, black cardamom, cloves, bay leaves, cinnamon stick, and whole black pepper. Stir to prevent burning.
  • Add chicken and garlic ginger paste. Cook until the raw smell is gone and the chicken is browned.
  • Add chopped tomatoes and julienned ginger (optional). Cook until the tomato water dries.
Add cooking oil to a vessel. Fry finely sliced onions until lightly browned.Add whole cumin seeds, black cardamom, cloves, bay leaves, cinnamon stick, and whole black pepper. Stir to prevent burning.Add chicken and garlic ginger paste. Cook until the raw smell is gone and the chicken is browned.Add chopped tomatoes and julienned ginger (optional). Cook until the tomato water dries.
Sauté Aromatics and Brown Chicken
  • Add salt and mix well.
Add salt and mix well.
Sauté Aromatics and Brown Chicken

Step 2. Simmer with Spices and Potatoes

  • Add dry potatoes. Cook until the water dries.
  • Add water, black pepper powder, dry coriander powder, green chilies, and red chili powder (optional). Bring to a boil.
  • Reduce heat and simmer for 30-35 minutes, or until chicken is cooked through.
Add dry potatoes. Cook until the water dries.Add water, black pepper powder, dry coriander powder, green chilies, and red chili powder (optional). Bring to a boil.Reduce heat and simmer for 30-35 minutes, or until chicken is cooked through.
Simmer with Spices and Potatoes

Step 3. Cook the Rice

  • Add soaked rice. Stir gently.
  • When almost all water has evaporated, cover and cook on high heat for 5 minutes, then on low heat for 12-15 minutes (using a double boiler to prevent sticking).
Add soaked rice. Stir gently.When almost all water has evaporated, cover and cook on high heat for 5 minutes, then on low heat for 12-15 minutes (using a double boiler to prevent sticking).
Cook the Rice

Step 4. Rest and Serve

  • Let it rest for 8-10 minutes after cooking before fluffing and serving.
Let it rest for 8-10 minutes after cooking before fluffing and serving.
Rest and Serve

Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish

Tips

  • Don't overcook the onions; keep them lightly browned for best color.
  • Use a double boiler to prevent rice from sticking.
  • Let the pulao rest after dum for fluffier rice.

Nutrition

  • N/A

FAQs

1. Can I use pre-cooked chicken in this recipe?

Yes, you can! Using pre-cooked chicken will significantly reduce the cooking time. Just add it during the last 5-7 minutes of cooking the rice.

2. What can I do if my pulao is too dry?

Add a little more water or broth while cooking, or if it's already cooked, add a tablespoon of ghee or oil and stir to moisten the rice.


This Perfect Black Pepper Chicken Pulao recipe delivers a delicious and satisfying meal with minimal effort. The bold pepper flavor combined with tender chicken and fluffy rice creates a truly unforgettable culinary experience. Enjoy this simple yet impressive dish, and don't hesitate to experiment with your favorite spices and additions to personalize it further!