Go Back

Chicken Pulao Recipe with a Special Paste

Santosh Allada
Chicken Pulao Recipe with a Special Paste is a delightful twist on the classic pulao. It is a flavorful and aromatic rice dish that combines tender chicken pieces with fragrant basmati rice and a special paste made from a blend of spices and herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 3 people

Ingredients
  

Pulao Paste

  • 2 tbsp Oil
  • 2 numbers Cloves
  • 1 inch Cinnamon stick
  • 1/2 tsp Shahi jeera or cumin seeds
  • 1 small Star anise
  • 1/2 tbsp Stone flower
  • 2 numbers Green Cardamom
  • 1 medium Onion thinly sliced
  • 6-7 cloves Garlic with or without skin
  • 1 inch Ginger
  • 1 medium Tomato
  • 3 tbsp Coriander leaves
  • 2 tbsp Mint leaves
  • 5-7 numbers Green Chilies as per your spice preference
  • 1/2 tsp Salt

Chicken Pulao

  • 250 grams Chicken bone-in or boneless
  • 1.5 cups Rice basmati or long grain
  • 3-4 tbsp Oil
  • 1 tbsp Clarified butter ghee
  • 1/2 tsp Shahi jeera
  • 2 numbers Bay leaf
  • 2 numbers Cloves
  • 1/2 inch Cinnamon stick
  • 1 number Green Cardamom
  • 1/2 tsp Turmeric powder
  • 3 cups Water
  • Salt to taste

Instructions
 

Soaking the Rice

  • Measure 1.5 cups of rice and transfer to a bowl.
  • Pour water until the rice is completely submerged. Gently swirl the rice around with your fingers in the water. This helps loosen any dirt or impurities clinging to the grains. Drain the water from the bowl.
  • Repeat 2 to 3 times or until the water runs clear.
  • Pour enough water (4 cups) into the bowl to fully submerge the rice.
  • Allow the basmati rice to soak in the water for at least 30 minutes. If time permits, soak it for up to 1 hour for best results.

Make the Pulao Paste

  • Heat oil in a pan over medium flame. Once the oil is hot, add shahi jeera, cloves, cinnamon stick, green cardamom, star anise, and stone flower. Saute for a few seconds until they are aromatic.
  • Add green chilies and saute for 10 seconds.
  • Add thinly sliced onions and saute for 10-20 seconds.
  • Add garlic and ginger. Continue to saute for a few minutes until the onions turn soft.
  • Add sliced tomatoes and salt. Saute until the tomatoes turn soft and mushy.
  • Add coriander leaves and mint leaves. Saute until the leaves wilt. Turn off the flame and let the mixture cool completely.
  • Transfer the mixture to a blender or grinder jar. Grind to a smooth paste by adding little water.

Making the Chicken Pulao

  • Heat oil in a deep pan over medium flame. Swirl the oil around to coat the bottom of the pan evenly.
  • Once the oil is hot, add shahi jeera, cloves, cinnamon stick, star anise, and stone flavor. Saute until they are aromatic.
  • Carefully add the chicken pieces. Let them cook undisturbed for a couple of minutes to sear and develop a golden-brown color on one side.
  • Use a spatula and flip them over. Stir fry the chicken continuously, allowing all sides to cook evenly, with no pink color remaining, and the juices run clear.
  • Add the salt, turmeric powder, and red chili powder. Stir well until the chicken pieces are coated well with the spices.
  • Add the freshly ground masala paste to the pan. Mix well with the chicken and saute for 5 minutes or until it releases its flavors and becomes fragrant.
  • Reduce the heat to low and cover the pan with a lid. Allow the chicken to simmer in the masala for about 15-20 minutes or until it is cooked through and tender. Stir occasionally to prevent sticking.
  • Add 3 cups of water and give a good mix. Turn the flame to high and let the water come to a rolling boil.
  • Add the soaked rice and give a good mix.
  • Continue to cook on a high flame until the water reduces. Add coriander leaves, mint leaves, and clarified butter. Give a good mix.
  • Once the water level is reduced and rice grains are visible, turn the flame to low, cover the pan, and simmer on low flame for 10-12 minutes.
  • Once the pulao is cooked, turn off the flame and let it rest for at least 10 minutes. Open the lid and gently mix from the edges.
  • Chicken Pulao is ready. Serve hot or warm with raita or your choice of side dish.

Notes

Use aged and good-quality of basmati rice.
The special paste is the key ingredient that adds a unique flavor to the chicken pulao.
Adjust spice level as per your preference. If you prefer a milder pulao, reduce the quantity of whole spices, green chilies, and red chili powder.
To achieve perfectly cooked rice, follow the recommended rice-to-water ratio.
The cooking time for chicken pulao may vary depending on the type of rice used and the size of the chicken pieces. Ensure that the chicken is cooked through and the rice is tender.