ONE POT CHICKEN & RICE FOR BEGINNERS (WITH TIPS & TRICKS) _ CHICKEN PULAO

Hey , everyone today , I will show you how to make an easy one pot .

Indian style chicken and rice recipe , also known as Chicken Pulau .

No , and welcome to curries with the very first thing we need to do is to soak the rice .

I have taken 3.5 cups of basmati rice .

For any Indian rice recipe , you have to wash the rice very well .

At first when you add water to the rice , you will see the water turning totally white .

You need to keep on washing till the water turns clear by doing this .

You're getting rid of that starch from the surface of the grains .

If you do not wash your rice well , then you will end up getting a sticky pola and we are not making sticky chicken pola today .

Then soak the rice for about 30 minutes .

In the meantime , let's start making the curry .

Take a heavy bottom large pot for this recipe for any rice recipe .

Take a spacious pot so that the rice grains have enough room to expand in size and maintain its shape .

We need some dried pear leaves , a cinnamon stick and few green cardamoms add them to the oil .

I also need some whole cumin seeds .

Give a stir on medium heat for a few seconds so that the spices get toasted .

Then add onion slices .

As always , I like to add little salt to my onions to help them soften up faster .

Keep on stirring on medium heat till it turns soft and develop little color along the edges .

You do not need to brown them up for this recipe .

Here we are looking for this kind of a situation .

Then add grated ginger and grated garlic stir for a minute and then comes the chicken .

I'm using bone and chicken pieces .

You can even use boneless chicken .

But guys please do not use chicken breast for this particular recipe .

They become dry and tasteless and you do not want to deal with that .

Now , on high heat , stir the chicken so that the chicken gets well fried along with those onions and ginger and garlic , please do not rush doing this process .

What you're doing here is developing flavor .

You want all that water that comes out from the chicken to become dry and all this will help in making the chicken more flavorful .

The chicken will turn from pink to a cream color .

And when you get rid of all that water that comes out from the chicken , then it's time to add the spices .

We need a good amount of curry powder , turmeric powder or healthy ground coriander that is powder and masala powder stir for about a minute .

Then add chopped tomatoes , add a good amount of salt .

Remember guys , you're adding salt here , not only to season the chicken but your rice also needs to be seasoned .

So add a generous amount of salt than you normally do .

Then I remember that .

I forgot to add my favorite red chili powder .

Add it earlier along with the other spices .

I also like adding little sugar to balance the flavor .

Stir from time to time on medium heat till the tomatoes soften down and turn into a pulp and you get a dry kind of a look .

This will take about 10 minutes or so .

I will now drain all the water from the rice as it's half an hour of soaking time is over .

Remember to drain out all that water before adding the rice to the pot .

My chicken also is well fried and you can see the oil along the edges .

That is an indication that it is time to add the rice .

Add hot water , use the same cup with which you had measured your rice to measure water and use hot water .

If you're using boneless chicken , then use chicken broth .

Instead of just plain water , the bones add a lot of flavor to the rice .

So I always prefer using bone in chicken pieces .

I added some whole green chilies , taste it a little and if you do not find it salty , then add a little more of salt .

When the water comes up to a boil , add the rice immediately after adding the rice , bring down the heat of your stove to medium low .

Add some lemon or lime juice .

You can even use white vinegar if you do not have a lemon at home occasionally , just give a gentle stir .

But guys please do this with gentle hands .

Remember you are handling rice here and not stones .

So you do not want the rice grains to break .

So you will see the grains are swelling up and the water is reducing .

When you see most of the rice visible on top , add butter and a pinch of ground nutmeg or nutmeg gives a beautiful flavor but add at this dish .

So as to get its maximum aromatic effect in the dish , now cover the pot and bring down the heat of your stove to the lowest possible mark and keep it like this for 15 minutes while the rice is getting cooked .

Let's make a quick in my mini food processor .

I added some coriander leaves along with their stocks .

Then we need plain unflavored yogurt chart , masala , little bit of salt and of course my favorite that is a pinch of sugar chart .

Masala is this blend of spices that you can literally add over anything like fried or fried fish .

I even add it over my omelet .

You will get it at any Indian grocery store or even online .

So Here you go .

A is ready .

OK .

15 minutes done .

Let's check on the rice .

The rice needs some more time .

Just loosen it up very gently by running your spatula along the sides .

Then again , cover it on very low heat for another five minutes .

After five minutes , take it off heat and leave it covered for a minimum of 15 minutes .

Do not be tempted to lift up the lid and peek in at this time .

The more you leave the rice , the better the texture will become .

I usually make this way ahead of time .

The more it sits , the rice will get fluffier and the grains will separate out , serve this with or you can even make a salad of your choice .

Please try out the recipe and send me your feedback .

This is and thanks for joining me .

Stay safe and healthy .

Bye bye .