A simple yet delicious pulao made with chicken stock and spices…
Being a food blogger, there are a few habits that I find hard to shake off. For example, the wanting to do a blog post before I travel and leave the blog on its own till I come back. However, that didn’t happen. I started the post, but didn’t get the time to sit and complete it in the mad rush of going home. I have been finding it extremely difficult to keep coming up with posts for the blog, because cooking has become just for survival, rather than anything else. I miss the time when I used to cook and try new dishes, get excited about clicking and posting about it on the blog. I am hoping that now that I am back from the break and the weather is getting better, I will get a chance to try new recipes and post up on the blog. Just hoping for the best…
It has been long since I posted a rice recipe. You may know that I love Pakistani cuisine. I eat their food a lot, though I haven’t tried making too many and posting on the blog. I came across this recipe on Instagram some time ago. It used a pack of Shaan Pulao Biriyani masala. Usually, I don’t like to use packed masala powders, but I had to buy it. I was so tempted to make the pulao as soon as possible. I was very sure in my mind that it was absolutely flavorful. As expected, it was delicious. If you are looking to make a different recipe from the regular Pakistani pulao, then this is a must try… I have been trying to figure out why this pulao has its name as “Degi Pulao”, but I don’t seem to be finding an answer. If you know, do let me know. 😀 Off to the recipe…
Deghi Murg Pulao | Chicken Pulao
- 1 kg chicken cut into meduim peices
- 1 onion chopped
- 1 tomato chopped
- 1 tbsp whole garam masala cardamom, cinnamon, black pepper, etc.
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 cloves garlic
- 1 inch ginger
- 4-5 green chillies, slit
- 4-5 dried red chillies
- Salt to taste
- 3 cups basmati rice washed and soaked for 30 minutes
- 2 onions thinly sliced
- 4 tbsp oil or more, as needed
- 1/2 tsp chilli flakes
- 2 tbsp Shaan Pulao Biriyani masala heaped
- 2 potaotes peeled and chopped
- 1 large onion fried till golden for garnish
- 1/4 cup coriander and mint leaves chopped
- In a pressure cooker, add the ingredients from chicken to salt along with 4-5 cups of water. Cook for one whistle and switch off. Release all the steam.
- Remove the chicken from the broth. Sprinkle with some pepper.
- Drain the broth, measure and set aside.
- Crush all the strained mixture and set aside.
- Heat oil in pan. Fry the chicken on both sides. Drain and set aside.
- Add the onion and saute till it is golden brown. Add the crushed strained mixture and saute for a couple of minutes.
- Add the chilli flakes and masala powder and saute till raw smell is gone. Add the potaotes and toss.
- Now add the chicken stock along with any additional water that may be required - should be a total of 4.5 cups and bring to boil.
- Add the drained rice and cook till water evaporates.
- Give the rice a toss. Spread the chicken on top. Sprinkle fried onion and coriander-mint leaves.
- Cover with foil and close the lid tightly. Cook on low flame for 15 minutes. Switch off and allow to rest.
- Serve hot with sides of choice.