Chicken Pulao

🛒 Ingredients

• Chicken Thighs (boneless, skinless) 500 g · 825 kcal
• Basmati Rice (dry) 300 g · 1050 kcal
• Onions 300 g · 120 kcal
• Tomatoes 200 g · 36 kcal
• Ginger-Garlic Paste 30 g · 24 kcal
• Green Chilies 15 g · 6 kcal
• Plain Yogurt 100 g · 60 kcal
• Vegetable Oil 55 g · 495 kcal
• Cinnamon Stick 5 g · 15 kcal
• Green Cardamom Pods 2 g · 6 kcal
• Cloves 1 g · 3 kcal
• Bay Leaves 1 g · 3 kcal
• Turmeric Powder 5 g · 15 kcal
• Red Chili Powder 5 g · 15 kcal
• Coriander Powder 5 g · 15 kcal
• Cumin Powder 5 g · 15 kcal
• Garam Masala 5 g · 15 kcal
• Fresh Coriander (chopped) 10 g · 2 kcal
• Water 700 g · 0 kcal

👨‍🍳 Instructions

1. Wash and soak basmati rice in water for 20-30 minutes, then drain thoroughly.
2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add sliced onions and fry until golden brown and caramelized, about 10-15 minutes.
3. Remove half of the caramelized onions and set aside for garnish.
4. Add chicken pieces to the pot with the remaining onions and cook until browned on all sides, about 5-7 minutes.
5. Stir in ginger-garlic paste and green chilies, cooking for 1-2 minutes until fragrant.
6. Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook for 5-7 minutes, stirring occasionally, until tomatoes soften and the oil separates.
7. Stir in the plain yogurt and continue to cook for 2-3 minutes, ensuring it doesn't curdle.
8. Add the whole spices (cinnamon stick, cardamom pods, cloves, bay leaves) and cook for another minute.
9. Add the drained rice and water to the pot, stirring gently to combine. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes or until all water is absorbed and rice is cooked.
10. Once cooked, turn off the heat and let the pulao rest, covered, for 10 minutes. This allows the flavors to meld and the rice to become fluffier.
11. Fluff the pulao gently with a fork. Garnish with the reserved caramelized onions and fresh coriander.