Chicken Pulao

Prep: 15 mins

Prep: 15 mins

Cook: 30 Mins

Cook: 30 Mins

Total Time: 45 mins

Total Time: 45 mins

Yield: 2-3 Servings

Yield: 2-3 Servings

INGREDIENTS:

• 1 cup Daawat Ultima Basmati Rice
• 250 g chicken (bone-in or boneless, medium pieces)
• 2 to 3 tbsp oil (or ghee)
• 1 bay leaf
• 1 small cinnamon stick
• 2 green cardamoms
• 2 cloves
• 1 medium onion, thinly sliced
• 1 tbsp ginger garlic paste
• Paste made from 4–5 green chillies (adjust to taste)
• Salt to taste
• ¼ cup yogurt
• 2 tbsp mint leaves, chopped
• 2 tbsp coriander leaves, chopped
• 1¾ cups of water
• ½ tsp lime juice

Cook:

  1. Wash Daawat Ultima Basmati Rice until the water runs clear.
  2. Soak the rice for 10-15 minutes.
  3. Heat oil (or ghee) in a heavy-bottomed pot or kadai.
  4. Add bay leaf, cinnamon, cardamom, and cloves. Sauté until aromatic.
  5. Add sliced onions and sauté until light golden.
  6. Add ginger garlic paste and green chilli paste. Sauté until fragrant.
  7. Add chicken and salt. Mix well.
  8. Cover and cook for a few minutes until the chicken starts cooking and releases moisture.
  9. Add yogurt, mint leaves, and coriander leaves. Sauté well.
  10. Add soaked and drained rice. Gently mix.
  11. Add water and adjust salt.
  12. Bring to a boil. Add lime juice.
  13. Cook on medium heat until most of the water is absorbed.
  14. Reduce heat to low, cover, and cook on dum for 8–10 minutes.
  15. Rest for 5 minutes and fluƯ gently before serving.

Serving Suggestion

Serve hot with raita, salad, or a light curry for a balanced and comforting meal