Chicken Pulao Recipe (Stove Top & Instant Pot)

• 2 cups Basmati Rice

For Marination

• 1 kg Chicken
• 1 cup Yogurt | Curd
• 2 tbsp Ginger Garlic Paste
• Salt to taste

Whole Spices

• 6 piece Cardamom
• 5 piece Cloves
• 1 stick Cinnamon
• 1 piece Star anise
• 1 tsp Cumin Seeds

For Pulao Masala Base

• ½ cup Oil or Ghee
• 3 large Onions (sliced thinly)
• 10 slit Green Chillies
• 2 tbsp Ginger Garlic Paste
• ½ cup Mint Leaves (chopped)
• ½ cup Coriander Leaves (chopped)
• 1 tsp Garam Masala Powder
• 3 cups Water

For Toppings

• ⅛ tsp Saffron
• 2 tbsp Warm Milk
• ½ tsp Rose Essence
• ½ tsp Kewra essence
• 4 tbsp Ghee
• 3 tbsp Cashews
• 3 tbsp Kishmish

1. 1

   Wash basmati rice two to three times. Soak basmati rice in water for 30 minutes. Soak saffron in warm milk and set aside.

2. 2

   Marinate chicken with yogurt, salt and ginger garlic paste. Let it marinate for 30 minutes to overnight.

3. 3

   Heat oil in a large pot. Add whole spices and let them sizzle in oil for a minute.

4. 4

   Add in onions and green chillies and cook till golden brown. It will take around 8 to 10 minutes. Add in ginger garlic paste and saute for a minute till raw smell leaves from it.

5. 5

   Add in chicken along with the marination and stir fry for 8 to 10 minutes till chicken is seared. Add in mint and coriander leaves and mix well.

6. 6

   Add in strained basmati rice and mix well with the chicken and masala. Add water, salt, garam masala powder and bring it to a boil. Cook for 5 minutes by which time most of the water will be absorbed by the rice.

7. 7

   Now pour in saffron milk over the rice. Fry nuts and kishmish in ghee and pour that over rice. Add kewra and rose essence over the rice. These are the toppings for the pulao.

8. 8

   Cover this and cook on low heat as possible for 5 to 8 minutess. Turn off the heat and let it stay covered for another 10 mins.

9. 9

   Gently Fluff up the rice and serve.