Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, hyderabadi chicken pulao. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Hyderabadi Chicken Pulao is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Hyderabadi Chicken Pulao is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have hyderabadi chicken pulao using 16 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Chicken Pulao:
- Take 2.5 cups Basmati Rice, washed and soaked
- Take 1.5-2 lb chicken
- Get 3 onion diced
- Prepare 1 tbsp garlic paste
- Get 1.5 tbsp ginger paste
- Take 2 tsp salt
- Prepare 2 tsp coriander powder
- Make ready 1 tsp whole black pepper
- Get 1/2 tsp cumin seed
- Prepare 5-6 whole red chilli
- Prepare 1 -inch piece cinnamon
- Get 3 black cardamoms
- Prepare 1 bay leaf
- Take 1 piece nutmeg, break/chop into a rough quarters
- Prepare 2 pieces javetri/mace (optional)
- Make ready 4-5 whole green chillies
Instructions to make Hyderabadi Chicken Pulao:
- Heat a very generous lug of oil in a pot big enough to cook your pulao in - Add the onions and cook on medium heat till amber
- Now add the chicken and saute until the pieces are all white - Add all the remaining pulao masala ingredients except the green chillies
- Mix well, saute on medium high heat for two minutes.Let the masala come to a boil, then simmer on low until the chicken is done. The chicken releases it's own liquid so you shouldn't need to add any unless the masala seems like it will stick/burn.
- When the masala is ready the oil will have risen to the top and the chicken will be tender. This can take anywhere between 25-35 minutes depending on your chicken.
- Once the chicken is done add the rice, green chillies, and 3.5 cups of water to the pot along with 1.5 tsp salt - Mix well and taste, it should be just a little salty
- Bring the pulao to a boil and cook partially covered until almost all the water has evaporated then close the lid completely for 5-8 minutes until the remaining moisture has absorbed and the rice is done.
- Gently fluff the rice from the sides and serve with your chutney/raita/achar of choice..serve
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