Chicken Puloa/pilaf

Many disapprove puloa/pilaf which is simpler when compared to biryani. It’s as tasty as biryani and takes less time to cook.


Preparation and cooking time: 45 mins


Chicken: 1/2 kg
Ghee/oil: 3 tablespoons
Elachi/cardamom: 4
Cloves: 4
Marathi mogga: 2
Cinnamon stick: 1″
Bay leaves: 2
Onion: 2; medium, finely sliced
Green chillis: 2; slit
Tomato: 1; big, finely sliced
Rice: 2 cups; wash and strain
Salt : to taste
Coriander and mint leaves: 4 tablespoons each; finely chopped
Grated coconut: 1/2 cup; make a fine paste
Water: 4 cups

For marination

Yogurt: 1/2 cup
Ginger garlic paste: 1 teaspoon
Turmeric powder: 1/4 teaspoon
Chilli powder: 1/2 teaspoon (adjust)
Lemon juice: 1 teaspoon (optional)
Salt: 1 teaspoon

1. Marinate chicken with ingredients under For Marination for 20 minutes.
2. Heat ghee in a heavy bottom vessel. Add bay leaves, marathi moggu, elachi, cloves, cinnamon stick and saute for few seconds.
3. Add sliced onions and green chillis. Saute till onions are translucent.
4. Add chopped tomato, coriander and mint leaves. Saute for 5 minutes.
5. Add coconut paste and saute for 5 minutes.
6. Add marinated chicken and combine well. Cook on medium flame till chicken is 3/4th cooked and little gravy is left.
7. Add water, salt and bring to boil. Add the strained rice, combine well and place a heavy lid over the vessel. Cook on low flame till rice and chicken are cooked completely. Turn off the heat and remove lid after 15 minutes.
8. Combine gently and serve hot with raita or curry of your choice.

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