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 salt and mix well.
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.
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).
Step 4. Rest and Serve
- Let it rest for 8-10 minutes after cooking before fluffing and serving.
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!