Prep Time: 30 mins I Marinating Time: 2 hrs I Cooking Time: 30 - 40 mins I Serve: 3 - 4
Boneless Chicken Pulao is another great, easy and fast to make recipe. Marinating the boneless chicken pieces with some powdered spices, curd freshly minced ginger & garlic and some chopped coriander makes the chicken pieces not only tender but also juicy which makes the pulao even more delicious. Tempering the rice with some whole spices and fried onion and tomato base makes it completely aromatic and the most loved chicken pulao/rice among chicken lovers. The succulent juicy chicken pieces and the stock release from these pieces when mixed with every grain of rice, makes it simply irresistible and flavourful pulao dish.
Ingredients :-
For Marinating :-
½ kg./500 g./1.1 lb. Boneless Chicken Thighs (cut into 3 inch pieces)
½ cup/100 g Curd/Yogurt
2 tsp. Garlic Cloves (minced)
1 tsp. Fresh Ginger (grated)
2 tbsp. Fresh Coriander (finely chopped)
½ tsp. Turmeric Powder
1 tsp. Red Chili Powder OR (to taste)
½ tsp. Coriander Powder
½ tsp. Cumin Powder
1 tsp. Salt
For Pulao : -
1.5 cup/300 g. Basmati Rice (washed & soaked)
Water (enough for soaking)
4 tbsp./60 ml. Vegetable Oil
1 tsp. Fresh Ginger (grated)
½ tbsp. Garlic Cloves (minced)
3 Onion, medium size (finely sliced)
1 Tomato, large (finely chopped)
½ tsp. Turmeric Powder
1 tsp. Red Chili Powder OR (to taste)
¼ tsp. Cumin Powder
½ tsp. Coriander Powder
Salt to taste
1 tsp. Garam Masala Powder
2 tbsp. Fresh Coriander (finely chopped)
2 cups/470 ml. + 2 tbsp./30ml. Hot Water
Whole Spices :-
3 Bay Leaf
1 Black Cardamom (whole)
3 Green Cardamom (whole)
5 Cloves (whole)
5-6 Black Peppercorns (whole)
Method :-
In a large bowl add rice and water, wash 2-3 times until water gets clear and soak the rice in enough water for next 30 minutes (covered). After 30 mins discard the water, rinse again with fresh water and set aside for later use
Take a large bowl and marinate the chicken by adding all the ingredients mentioned under the marinating list one by one to the bowl. Mix well until all the chicken pieces are well coated. Cover it and set aside for at least 2 hrs or overnight for best results
Heat vegetable oil in a deep pan/vessel. Next add bay leaf + black cardamom + green cardamom + cloves + black peppercorns to the pan and stir for 2-3 mins on low-medium flame until fragrant
Add grated ginger + minced garlic + sliced onions to the pan/vessel and sauté for 7-8 mins on low-medium flame. Stir continuously to avoid burning
Once the onion colour changes to light golden brown add chopped tomato + turmeric powder + red chili powder + cumin powder + coriander powder + salt to the pan/vessel. Mix well and stir for 3-4 mins on low-medium flame
Add 2 tbsp. of water to deglaze and stir for another 4-5 mins on low medium flame until tomatoes gets soft and mushy
Next add the marinated chicken to the pan. Mix well with the masala and roast for 5-7 mins on low medium flame
When the chicken starts releasing its water add garam masala powder + soaked rice + chopped coriander to the pan/vessel. Mix gently and stir for 2-3 mins
Next add hot water to the pan and mix well. Cover and cook for 8-10 minutes on low flame until all the water is absorbed and the rice is completely cooked
Open the lid and check if the rice is completely cooked or not. If yes, then switch off the gas. Cover again and let the rice rest for next 5-7 mins
After 5-7 mins open the lid and fluff the rice gently, serve hot with curry/gravy of your choice
Time To Taste :)