Craving a dish that's both comforting and exciting? Look no further than Spicy Fried Chicken Pulao, a vibrant fusion of crispy fried chicken and fragrant basmati rice. This isn't your grandma's chicken and rice; it's a flavour explosion, a masterful blend of savory, spicy, and subtly sweet notes. Imagine tender, juicy chicken pieces, perfectly seasoned and golden-brown, nestled amongst fluffy, aromatic rice infused with warming spices like cardamom, cloves, and cinnamon. The tantalizing aroma alone is enough to make your mouth water.
This recipe effortlessly marries the best of two culinary worlds – the satisfying crunch of fried chicken and the comforting warmth of pulao. We've perfected the balance of spices and techniques to ensure a dish that’s both incredibly flavorful and surprisingly easy to make. Ready to embark on a culinary adventure? Let’s dive into the step-by-step process to create your own unforgettable Spicy Fried Chicken Pulao.
Tools Needed
- cooker
- pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Chicken
- Boil the chicken with salt, ginger-garlic paste, bay leaves, and water until one whistle.
- Let the chicken cool and then marinate it with lemon juice, curd, salt, turmeric powder, chicken masala, garam masala, red chili powder, and cornflour.
- Fry the marinated chicken until lightly coated.
Step 2. Sauté Aromatics and Spices
- In the same pan, heat ghee and fry the whole spices (star anise, green cardamoms, cardamom, bay leaf, stone flower, cumin seeds).
- Add chopped onions and fry until slightly soft. Then add chopped tomatoes and fry until soft.
- Add salt, red chili powder, cumin powder, garam masala, chicken masala, biryani masala, turmeric powder, and ginger-garlic paste. Fry well.
Step 3. Cook the Pulao
- Add curd and the reserved chicken stock.
- Add fresh mint and coriander leaves.
- Add washed and soaked basmati rice.
- Add water and bring to a boil. Add green chilies and lemon slices.
- Add the fried chicken on top, mix gently and cover with a banana leaf.
- Cook on low flame until rice is well cooked (approximately 6-7 minutes on high flame, then reduce heat).
Step 4. Rest and Serve
- Let it rest for 5 minutes before serving.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overboil the chicken as it will be fried and further cooked.
- Use cornflour to help the masala stick to the chicken.
- Adding salt helps soften onions and tomatoes quickly.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked chicken?
Yes! Using leftover rotisserie chicken or pre-cooked chicken breast will significantly reduce the cooking time. Just ensure it's shredded or cut into bite-sized pieces before adding it to the pulao.
2. What if I don't have all the spices listed?
Don't worry! Feel free to substitute or omit spices based on your preference and availability. The core flavors will still shine through even with a few adjustments.
3. How can I make it less spicy?
Reduce the amount of chili powder or cayenne pepper used in the recipe. You can also add a squeeze of lemon juice at the end to balance the spice.
This Spicy Fried Chicken Pulao recipe is a guaranteed crowd-pleaser, offering a delicious fusion of flavors and textures that will leave everyone wanting more. From the crispy chicken to the fragrant rice, every bite is a satisfying experience. So gather your ingredients, follow the steps, and enjoy this easy-to-make, incredibly flavorful dish!