Chicken Pulao

  • 01 Feb - 07 Feb, 2020
  • Mag The Weekly
  • Cookery


· 1 kg chicken

· ½ cup oil

· 700g rice

· Salt to taste

· Oil for frying

· 3 tablespoons ginger garlic paste

· 1 tablespoon lemon juice

· 3 tablespoons all-purpose flour

· 1 tablespoon corn flour

· 3 tablespoons crushed coconut

· 2 tablespoons green chili paste

· 1 tablespoon cumin powder

· 1 tablespoon black pepper powder

· ¼ cup bread crumbs

· 2 eggs

· 1 tablespoon cumin seeds

· 2-3 green chilies

· 1 tablespoon red chili powder

· ½ cup tomatoes

· ½ cup onion

· 1 tablespoon coriander powder

· 1 teaspoon hot spice mixture

· Coriander leaves

· ¼ cup yogurt

· 2 teaspoons coriander powder

· 2 teaspoon cumin powder


In a pan, add water, salt, one tablespoon ginger garlic paste and boil chicken for five minutes. Remove skim, cover and cook for five more minutes. In a bowl, mix salt, lemon juice, one tablespoon ginger garlic paste, crushed coconut, black pepper powder, bread crumbs, eggs, flour, corn flour and cumin powder. Marinate the boiled chicken in it for half an hour and fry until light golden brown. In a pan, heat oil, add onion, cumin seeds, green chilies, one tablespoon ginger garlic paste and cook for three-four minutes. Then, add tomatoes, red chili powder, salt, coriander, cumin powder, hot spice mixture, fresh coriander, yogurt and cook for six-seven minutes. Add water, soaked rice and cook on medium heat until the water is reduced. Add fried chicken and let it simmer on low flame for 12-15 minutes and serve.