Chicken pulao

 chicken pulao is mildly spiced and is not heavy like the chicken biryani. It is best to serve it with a good onion raita. 




Ingredients:

• 1 ½ to 2 tbsp. oil
• 1 large onion thinly slices
• 1 tsp ginger garlic paste
• 1 medium tomato chopped
• Salt as needed
• Pinch of Turmeric
• Handful of chopped mint/ pudina
• Few coriander leaves chopped
• 1 ½ cups rice (prefer basmathi)
• 2 ½ cups water

dry spices

• 1 bay leaf

• 1 Star anise

• ½ tsp jeera

• 8 cloves

• 1 inch cinnamon

To Marinate

• 250 grams chicken

• ¾ tsp ginger garlic paste

• ¼ to ½ tsp red chili powder

• Generous pinch of turmeric

• Salt as needed

• 1 tsp oil

• 1 ½ to 2 tbsp. Curd / yogurt 

Method:

1. Wash rice and soak for 20 minutes. Drain and set aside.
   
2. Marinate chicken with ingredients mentioned under to marinate. Set this aside till we use it. 
   
3. Heat a pot  with oil, add spices along with saunf and saute till it begins to smell nice.
   
4. Add onions, green chili and fry till lightly golden. Fry ginger garlic paste and fry until the raw smell disappears.
   
5. Add marinated chicken and fry until it turns pale and white. This takes around 3 to 4 minutes. Take care not to burn.
   
6. Add tomatoes, salt and turmeric. Fry until the tomatoes turn mushy, pulp and looks completely cooked. Add mint and coriander leaves and fry until it smells good for a minute.
   
7. Make sure tomatoes are cooked, blended well with the mixture, then water.
   
8. When it comes to a boil, add salt and rice.
   
9. cook until the rice is done completely. Towards the end. Simmer the flame and cover the pot. Cook on a low flame for 3 to 5 minutes. Fluff up after 5 minutes.serve with raitha.