Moradabad, a city steeped in history and craftsmanship, is also home to a culinary gem: the authentic Moradabadi Chicken Pulao. This aromatic rice dish, a testament to the region's rich culinary heritage, transcends the ordinary chicken and rice combination. It's a symphony of flavors, a delicate balance of spices, succulent chicken, and fragrant basmati rice, cooked to perfection. The unique blend of spices, passed down through generations, creates a taste experience unlike any other, leaving a lingering warmth on the palate.
This recipe, perfected over time, promises to transport you to the heart of Moradabad with each delicious bite. The secret lies not only in the carefully selected ingredients but also in the precise cooking method. Ready to embark on a culinary journey? Let's delve into the step-by-step guide to crafting your own authentic Moradabadi Chicken Pulao.
Tools Needed
- Pan
- Pot
Ingredients
- Chicken: 500 grams
- Basmati Rice: 500 grams
- Water: 4 glasses
- Whole Coriander: 1 tablespoon
- Fennel Seeds: 1 tablespoon
- Green Chilies: 12-15
- Bay Leaves: 2
- Cumin Seeds: 1 teaspoon
- Cinnamon Stick: 1 inch piece
- Salt: 1 teaspoon (for chicken), adjust to taste
- Onion: 1 medium
- Garlic: 1 clove
- Oil: 100 grams
- Cloves: 4
- Green Cardamoms: 4
- Mace: null
- Black Pepper: ½ teaspoon
- Big Cardamom: 1
- Ginger-Garlic Paste: 2 tablespoons
- Curd (Yogurt): 100 grams
- Food Color (Orange): null
- Kebra Water: ½ teaspoon
Step-by-Step Instructions
Step 1. Prepare Ingredients and Chicken Stock
- Clean and prepare 500 grams of chicken. Wash and soak 500 grams of Basmati rice for an hour.
- In a pan, combine 4 glasses of water, 1 tablespoon each of whole coriander and fennel seeds, green chilies, bay leaves, cumin seeds, cinnamon stick, and salt (1 tsp).
- Add the chicken to the boiling yakhni and cook until it's tender (approximately 50% done). Remove the chicken and strain the yakhni, setting aside both.
Step 2. Sauté Spices and Cook Chicken
- Heat 100 grams of oil in a pan. Add cloves, green cardamoms, cinnamon, mace, black pepper, big cardamom, star anise, and cumin seeds. Fry until fragrant.
- Add crushed green chilies and ginger-garlic paste to the spices and sauté till the raw smell is gone.
- Add the pre-cooked chicken to the spice mixture, followed by 100 grams of curd. Sauté well.
Step 3. Cook the Pulao and Rest
- Add the strained chicken yakhni to the pan. Mix well, bring to a boil, then add the drained rice.
- Cover the pot and cook on high heat until the water evaporates. Reduce heat to low, cover with a cloth, and let it simmer ('dum') for 12 minutes.
- After 12 minutes of dum, turn off the heat and add orange food coloring, kebra water, and tadka to the pulao. Mix gently and let it sit, covered, for 10-12 minutes.
Step 4. Finishing Touches and Serving
- Heat 2 tablespoons of ghee (or oil) in a pan, add sliced onions, and fry until golden brown.
- Fluff the rice gently with a fork. Serve hot with raita and chutney.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use good quality Basmati rice for fluffy, long grains.
- Adjust the salt according to your taste.
- The key to fluffy pulao is to use the right amount of water in the yakhni.
Nutrition
- N/A
FAQs
1. Can I use a different type of rice instead of basmati?
While basmati is traditional and recommended for its long grains and aroma, you can experiment with other long-grain rice varieties. However, the texture and final result might slightly differ.
2. How can I make this recipe vegetarian?
Substitute the chicken with paneer (Indian cheese) or vegetables like potatoes, peas, and carrots. Adjust the spices to your preference, and you'll have a delicious vegetarian Moradabadi Pulao.
With its fragrant spices and tender chicken, your homemade Moradabadi Chicken Pulao is sure to impress. This recipe, a taste of Moradabad's culinary heart, is perfect for special occasions or a comforting weeknight meal. Enjoy the delicious fruits of your labor!