Masaledar Chicken Pulao | Quick Easy Chicken Pulao

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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.

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Date: November 28, 2025