Masaledar Chicken Pulao | Quick Easy Chicken Pulao | Chicken Pulao Recipe

Masaledar Chicken Pulao | Quick Easy Chicken Pulao | Chicken Pulao Recipe | Masaledar Chicken Pulao Recipe | Chicken Pulao | How To Make Chicken Pulao | चिकन पुलाव रेसिपी CELA Brand of Kitchen Products by Spice Eats. Available on Amazon India - https://amzn.to/47OVIn7 CELA Large Stainless Steel Cutting Board - https://amzn.to/4odjf7x CELA 2 in 1 Glass Oil Sprayer and Dispenser Bottle - https://amzn.to/49t9aiY Ingredients for Chicken Pulao: - Chicken with bones- 750 gms (large pieces) - Basmati Rice - 500 gms ( 3 US cups To marinate Chicken: - Salt- 1.5 tsp - Juice of 1/2 small lemon or 1 tsp Tempering : - Green cardamom - 6 - Cloves - 8 - Cinnamon, 1” pieces- 2 - Black Cardamom - 2-3 - Shahjeera- 1 tsp - Bay leaf - 2 (cut into 2 pieces) To be roughly crushed: - Ginger- 1” piece (10 gms) - Garlic- 10 cloves ( 10 gms) - Green chillies - 4-5 (cut into 2 pieces) Spice Powders: - Coriander powder- 4 tsp - Fennel powder- 1 tsp - Red Chilli powder-1 tsp - Garam Masala powder- 1 tsp Other Ingredients: - Onions, finely sliced - 5 medium onions (total 300 gms) to be fried golden to a birista - Mint leaves, whole- 1/2 cup - & Mint leaves chopped- 1 cup - Coriander leaves, chopped - 1 cup - Green chilies, slit- 3 - Whisked Curd/Yogurt- 5 tbsp - Oil - 4 tbsp - & Oil for frying the onions - Ghee- 2 tsp - Salt -1.25 tsp Preparation : - Wash and clean the chicken pieces and add the items for marination. Mix well and set aside for 30 mins. - Wash & soak the basmati rice in a bowl for around 30 mins - Add the Ginger, Garlic & Green chillies in a grinder and roughly crush it. Shouldn’t be a paste. You can do this in a mortar and pestle too - Fry the sliced onions in 1 cup oil till golden brown in colour - Take out half of the birista and crush it with your hands or rough grind it. Set aside the balance fried onions for use later. - Take out the Mint leaves & chop both the mint & coriander leaves. Slit the green chillies. Process: - Take a flat, heavy bottom cooking pot & heat 4 tbsps oil. Once hot, add the whole Garam Masala/spices. - Allow it to splutter and then add the ginger-garlic-chilli paste made earlier. - Fry for 2 mins on low heat & then add the chicken . - Fry the chicken on medium heat for around 5 mins till the chicken is lightly browned . - Add the Coriander, Fennel and Red Chilli powder, mix well & fry for 3 mins on medium heat. - Make sure the chicken pieces are coated well with the masala/spices. - Lower the flame to minimum or switch off heat and add the beaten curd/ yogurt , the crushed fried onions and whole mint leaves. Mix well for a minute and then switch on heat. - Cook on low flame for around 10 mins, mixing often till the masalas have combined well & it leaves oil. - Now add 900 ml hot water for 500 gms basmati rice. - Give a mix and add salt, garam masala powder, fine chopped coriander leaves and mint leaves & slit green chilies. - Mix well. Let the water come to a boil. - Add the rice, mix well and cook on medium heat for around 5 mins. - By this time, most of the water should have dried, so give a mix gently and cover & cook on low heat for around 5 mins. - Remove lid, add 2 tsp ghee and add most of the balance fried onions. Give a mix, garnish the rice with the fried onions and close lid. - Cook on low heat for another 5 mins and then switch off heat. - Let it rest for around 30 mins and then serve hot with raita. #chickenpulao #chickenpulaorecipe #easychickenpulao #murghpulao #quickchickenpulao #chickenpulav #spiceeatsrecipes #spiceeatschicken #spiceeats