Easy Chicken Pulao Recipe - Pakistani Style One-Pot Meal

Chicken Pulao, a fragrant and flavorful rice dish infused with whole spices and a rich chicken broth.

Ingredients:

For the Yakhni (Chicken Broth) ):

• half kg chicken, bone-in, cut into pieces
• 1 onion, (sliced)
• 1 tomato, (chopped)
• 1 tablespoon ginger-garlic paste
• 1 bay leaf
• 1 small piece of cinnamon stick
• 3-4 green cardamoms
• 3-4 cloves
• 1 tablespoon black peppercorns
• 1 black cardamom
• half tablespoon cumin seeds
• half tablespoon salt
• 5-6 cups water

For the pulao:

• 2 cups Basmati rice (soaked for 30 minutes )
• half cup cooking oil or ghee
• 1 onion, thinly sliced
• 1 tablespoon cumin seeds
• 1 tablespoon black peppercorns
• 2-3 green cardamoms
• 1 black cardamom
• 3-4 cloves
• 1 small piece cinnamon stick
• 1 tablespoon salt (adjust to taste )
• half tablespoon garam masala powder
• 2-3 green chilies, slit (optional, for spice )
• 4 cups strained chicken broth (Yakhni)

Instructions:

Step 1: Prepare the Yakhni (Chicken Stock )

In a pot, add chicken, onion, tomato, ginger-garlic paste, and all the whole spices for yakhni. Pour in water and bring to a boil. Lower the heat and let it simmer for 25-30 minutes until the chicken is tender and the stock is flavorful. Strain the stock and set it aside. Reserve the chicken pieces.

Step 2: Prepare the Pulao base

In a separate large pot, heat oil/ghee over medium heat. Add sliced onions and fry until they turn golden brown. Add whole spices (cumin, cardamom, cloves, cinnamon, and black peppercorns ) and sauté for a few seconds. Stir in the boiled chicken pieces and sauté for 2-3 minutes until lightly golden. Add green chilies (if using ) and mix well.

Step 3: Cook the Pulao

Pour in 4 cups of strained chicken broth (yakhni). Adjust salt if needed. Bring it to a boil, then add the soaked and drained rice. Stir gently and let it cook on medium heat until most of the water is absorbed. Once the water is mostly gone, reduce heat to low, cover the pot with a tight lid, and let it steam (dum cook ) for 15 minutes. Turn off the heat and let the pulao sit for 5 minutes before fluffing it with a fork.

Serving:

Serve hot with raita, salad, and achaar (pickle) for a complete meal.