Craving a comforting and flavorful rice dish that's both elegant and easy to make? Look no further than Authentic White Chicken Pulao! This classic South Asian recipe boasts tender chicken simmered in fragrant basmati rice, infused with delicate spices like cardamom and cloves. Forget complicated techniques and lengthy cooking times; this recipe simplifies the process, delivering a restaurant-quality meal without the fuss. The subtle yet satisfying blend of spices creates a harmonious balance that perfectly complements the succulent chicken. It’s a dish that’s perfect for a weeknight dinner or a special occasion.
This recipe focuses on achieving a perfectly fluffy and flavorful rice, a key element often overlooked in other Pulao recipes. We’ll guide you through each step, from prepping the ingredients to achieving the ideal cooking time and texture. Ready to embark on a culinary journey to create a truly memorable White Chicken Pulao? Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Pan
- Mortar and pestle (or grinder)
Ingredients
- Oil: 1 cup
- Ginger-garlic paste: 2 teaspoons
- Bay leaves: 2-3
- Chicken: 500 grams
- Salt: 1 tablespoon
- White cumin seeds: 1 spoon
- Big cardamom: 1
- Green cardamoms: 3
- Cloves: 8
- Cinnamon pieces: 2-3
- Small bay leaf: 1
- Almond flowers: 2
- Dry coriander: 2 spoons
- Fennel: 2 spoons
- Green chilies (finely chopped): 7-8
- Green chilies (crushed): 3-4
- Green chilies (whole): 3-4
- Curd (yogurt): 4 tablespoons
- Rice (Basmati): 750 grams
- Water: 5 cups
- Fried onions
Step-by-Step Instructions
Step 1. Sauté Aromatics and Chicken
- Heat 1 cup of oil in a pan. Add 2 teaspoons of ginger-garlic paste and fry for 1-2 minutes.
- Add 2-3 bay leaves and fry for half a minute.
- Add 500 grams of chicken (cut into large pieces) and fry for 7-8 minutes on medium-high heat until the color changes.
- Add 1 tablespoon of salt (adjust to taste) and fry well.
- Add 1 spoon of the first spice blend to the chicken and fry on medium heat. Avoid high heat to prevent sticking.
- Add 1 spoon of the second spice blend (dry coriander and fennel) and fry for 1-2 minutes.
- Add 4 tablespoons of curd and fry for 4-5 minutes until the curd releases water.
- Add 7-8 finely chopped green chilies, 3-4 crushed green chilies, and 3-4 whole green chilies. Fry for 3-4 minutes.
- Cover and cook for 5 minutes on medium heat.
Step 2. Prepare and Cook the Rice
- Grind 1 spoon white cumin seeds, 1 big cardamom, 3 green cardamoms, 8 cloves, 2-3 cinnamon pieces, 1 small bay leaf, and 2 almond flowers. Separately, grind 2 spoons each of dry coriander and fennel.
- Add 5 cups of water (rice was pre-soaked for 30 minutes).
- Once the water boils, add 750 grams of pre-soaked basmati rice. Stir well.
- Increase the heat and let the water boil off. Adjust salt if needed.
Step 3. Finalize and Serve
- Once the water is almost completely absorbed, add fried onions, cover, and cook on low-medium heat for 5-6 minutes (dum).
- Stir well and serve.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Use medium heat while frying to prevent burning.
- Soak the rice for at least 30 minutes before cooking.
Nutrition
- Calories: approximately 4500
- Fat: 120g
- Carbs: 600g
- Protein: 150g
FAQs
1. Can I use brown rice instead of basmati rice for this recipe?
While you can try, basmati rice is best for Pulao due to its long grains and fluffy texture. Brown rice will result in a different, chewier texture.
2. How can I make this recipe vegetarian?
Simply omit the chicken and add extra vegetables like peas, carrots, or potatoes for a delicious vegetarian Pulao. You might also want to add some vegetable broth for extra flavor.
This Authentic White Chicken Pulao recipe is a testament to the simplicity and elegance of classic cooking. With its delicate flavors and tender texture, it's sure to become a staple in your culinary repertoire. Enjoy this flavorful and satisfying dish, perfect for any occasion!