Chicken Pulao

Chicken Pulao

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Classic Gold

Our premium Classic Gold is known for its rich flavor and perfect texture, making it ideal for pilafs and other dishes.

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Classic Gold

Ingredients

  1. 1 lb (500g) Chicken (bone-in pieces provide more flavor to the rice).
  2. 2 cups Long-grain Basmati rice.
  3. 3.5 cups Water or Chicken stock.
  4. 3 tablespoons Ghee or Cooking oil.
  5. 1/2 cup Plain yogurt (whisked until smooth).
  6. 2 large Onions (thinly sliced).
  7. 2 tablespoons Ginger-garlic paste.
  8. 2–3 Green chilies (slit lengthwise).
  9. 1 handful Fresh cilantro (chopped).
  10. 1 handful Fresh mint leaves (chopped).
  11. 1 Bay leaf.
  12. 1 Cinnamon stick.
  13. 2–3 Green cardamoms.
  14. 1 Black cardamom.
  15. 4–5 Cloves.
  16. 1 teaspoon Cumin seeds.
  17. 1 teaspoon Garam masala.
  18. 1 teaspoon Coriander powder.
  19. To taste Salt (usually about 1.5 to 2 teaspoons).

Step-by-Step Instructions

  1. Sauté the Aromatics: Heat ghee or oil in a large, heavy-bottomed pot. Add all the Whole Spices. Once they sizzle, add the sliced onions. Fry until they turn a light golden brown.
  2. Cook the Chicken: Add the ginger-garlic paste and sauté for a minute. Add the chicken pieces and cook on high heat for 5 minutes until the chicken changes color to white/opaque.
  3. Add Spices & Yogurt: Lower the heat. Stir in the coriander powder, salt, green chilies, and yogurt. Cook for 3–4 minutes until the oil starts to separate from the spices.
  4. The Simmer: Add about 1/2 cup of water, cover the pot, and cook the chicken on medium heat for 10 minutes (it should be about 80% cooked).
  5. Rice & Water: Add the soaked and drained rice to the pot. Gently toss it with the chicken for 1 minute. Pour in the 3.5 cups of water (or stock). Stir in the garam masala and half of the mint/cilantro.
  6. The "Dum" (Steaming): Bring the water to a boil. Once most of the water has evaporated and you see "holes" forming in the rice, cover the pot with a very tight lid. Turn the heat to the lowest setting and cook for 12–15 minutes.
  7. Rest & Serve: Turn off the heat and let it sit (covered) for 5–10 minutes before fluffing the rice with a fork. Garnish with the remaining herbs.

Nutritional Information

  1. Prep time: 20 mins
  2. Cook time: 30 mins
  3. Servings: 4