Pressure Cooker Chicken Pulao | Easy Chicken Pulao in Cooker | Chicken Pulao Recipe | Simple Chicken Pulao | Quick Chicken Pulao Recipe | How to Make Chicken Pulao | Chicken Pulao in Pressure Cooker
Ingredients for Chicken Pulao:
– Chicken, large pieces- 750 gms
– Basmati Rice- 2 cups (350- 375 gms)
For marinating the chicken:
– Turmeric Powder- 1/4 tsp
– Red Chilli Powder- 1.5 tsp
– Coriander Powder- 4 tsp
– Garam Masala Powder- 1 tsp
– Ginger Garlic Paste- 3 tsp
– Whisked Curd/Yogurt- 100 gms
– Green Chillies, slit- 3
– Salt- 1.5 tsp
Whole Spices:
– Green Cardamom- 5
– Cloves- 5
– Cinnamon- 2
– Black Peppercorns- 10-12
– Star Anise- 1
– Mace- 1 flower
– Shahjeera- 1 tsp (caraway seeds)
Other Ingredients:
– Onions, sliced- 3 medium (200 gms)
– Green Chillies, slit- 3
– Mint leaves- 1/2 cup
– Coriander leaves- 1/2 cup
– Salt- 1 tsp
– Oil- 4-5 tbsp(5 tbsp of not using ghee)
– Ghee- 2 tsp (optional)
– Kewra water (Screwpine Water) – 1/2 tsp
Preparation:
– Marinate the chicken pieces with the items mentioned and set aside for 30 mins.
– Also wash and soak the basmati rice for 30 mins.
– Slice the onions, slit the green chillies and chop the coriander leaves.
– Take out the mint leaves.
Process:
– Heat oil & ghee in a pressure cooker and add the whole spices.
– Once it splutters, add the sliced onions and fry on medium heat for 10 mins till light brown in color.
– Add the marinated chicken, fry on high heat for around 2 mins and then add the mint leaves. Mix and continue to fry on medium heat for around 6 mins.
– Add the drained rice, give a mix and then add 600 ml water (around 3 cups) for basmati rice or long grained rice.
– Add the 3 slit green chillies, chopped coriander leaves and salt. Also add the kewra water
– Give a mix and close the pressure cooker. Cook on high heat for 1 whistle and then on medium heat for the 2nd whistle.
– Allow the pressure to release, open the lid, keep it open and let it rest for 15-20 mins before serving.
Alternate method for cooking in a pan:
– Bring it to boil, cover & cook on low heat for 15-20 mins giving a mix once after 5 mins.
– Allow to rest for 30 mins before serving.
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Credit: YouTube/Spice Eats
