Pressure Cooker Chicken Pulao
This chicken pulao recipe is a quick fix for those weekday biryani cravings. It is easy to cook, requires much less effort and time than traditional biryani but tastes quite similar.
Equipment
- Pressure Cooker
Ingredients
- 500 grams Chicken
- 1 big Onion
- 1 Green chili
- 4 tbsp Oil or ghee both can be used
- 2 tbsp Ginger garlic paste
- 4 Cups Water
- 2 Cups Rice
- Chopped Coriander
Marination
- 3 tbsp Curd
- 1/2 tbsp Turmeric
- 2 1/2 tbsp Salt
- 3 tbsp Chili powder
- 2 tbsp Masala Powder
Spices
- 2 Bay leaves
- 4 Cloves
- 2 Star anise
- 2 Mace
- 1/2 tbsp Shah jeera
- 1 inch Cinnamon
Instructions
- Add all ingredients under marination to chicken and marinate for half an hour.
- Wash 2 cups of rice under running water until clear and soak it in 4 cups of water.
- Heat oil in a pan, add all items under spices and let them fry for a minute.
- Add slit green chili, chopped onions and fry for 3-4minutes.
- Add ginger garlic paste, stir for 2 minutes till raw smell goes away.
- Then add marinated chicken, cover and cook on medium high for 6-8 minutes till water oozes.
- Add soaked water and bring it to boil.
- Drain and add rice, chopped coriander, check for salt and cook on medium for 3whistles.
- Switch off the flame, let it sit for 2 minutes, release pressure and gently fluff & mix well
- Serve with onion raita.
Notes
- Marinate chicken overnight, if not place the marinated chicken in refrigerator for at least 30 minutes.
- You can soak the rice in 4 cups of water, drain and add same water to chicken.
- This pulao can be served alone, with raita or onions on side.