Deghi Murg Pulao | Chicken Pulao
Servings 6
Ingredients
- 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
FOR RICE:
- 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
Instructions
- 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.
Notes
For one cup of rice, 1.5 cup of stock.
If you have bukharay (dried prunes), add a couple of them along with the potatoes.