Sunday is supposed to be a day of rest but for most of us, it’s the most tiring day of the week. Even the most enthusiastic of us will be absolutely tired out by the time Sunday comes to an end. This presents us with a dilemma (being a bit dramatic here)! What do we cook? Ordering from out is not a healthy option as the day after Sunday is Monday which for many is the worst day of the week so let’s not add to the problems faced on Monday.
So what do you cook? If you have somehow stumbled across my page by some miracle after overlooking a billion other blogs – I have the answer. Not just any answer but the answer! Chicken Pulao! Ta da! It’s quick and delivers a knock out punch in terms of flavor and texture and sheer deliciousness! I learned this recipe from my mother and tweaked it a little to what is now called in my home a restaurant like recipe!
Here’s how to make this quick and easy dish!
Ingredients for Four Servings:
Chicken – 300 Grams Medium Sized Pieces
Basmati Rice – 2 Cups Washed and Drained of Water
Fresh Green Peas – 1 Cup
Onion – 1 Large Sliced Finely
Ginger Garlic Paste – 1 and 1/2 Teaspoons
Whole Cardamom – 4
Whole Cloves – 6
Whole Cinnamon – 1″
Mace – 2 Tiny Slivers
Cumin Seeds – 1/4th Teaspoon
Bay Leaves – 2 Medium Sized
Kashmiri Chilli Powder – 1 Teaspoon
Red Chilli Powder – 1/4th Teaspoon
Turmeric Powder – 1/4th Teaspoon
Salt – To Taste
Ghee – 2 Tablespoons
Water – 2 and 1/2 Cups
Let’s get Cooking!
We’re going to use a pressure cooker to make this Pulao. Oh relax! It’s simple and easy and this recipe is all about being quick. The best Pulao’s come from a pressure cooker!
So in your pressure cooker add the Ghee and turn heat up to medium-low. Add the sliced Onions and sauté till the edges of the Onion slices turn golden brown. Add the whole Spices, Bay Leaves and stir.
Now add Chicken Pieces and stir gently till Chicken Pieces change color to an opaque white. Add powder spices and stir. Add Salt and add 1/2 Cup of Water. Stir again put lid on. Turn heat up to medium-high and let the Chicken Pieces cook for 6 whistles.
After 6 whistles have gone off, open pressure cooker and stir. Add Rice and turn heat up to high. Sauté Rice till all the gravy has been absorbed.
Now here is a trick or rather THE TRICK (one I learned from my mother) for making the most excellent pulao ever – Add water. Just enough water to cover the meat and rice. Do not add more. If bits of the Chicken are sticking out of the water then its fine! BUT DO NOT ADD MORE WATER!
Put lid back on and cook on high heat for 4 whistles. After the 4th whistle has gone off, turn the stove off and do not under any circumstances open the pressure cooker right away. Wait for at least 10 minutes and then open!
And when you open the pressure cooker you will be carried away with the most fantastic aromas ever and the rice will be nice and fluffy but not over done!
Your Chicken Pulao is ready! QED! Ready in minutes. This should take you half an hour in total to prepare! Serve quickly and eat slowly! Enjoy with raita or even plain by itself!