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%Instant Chicken Pulao recipe debjanir rannaghar Recipe Debjanir Rannaghar (2)

Instant Chicken Pulao Recipe | Chicken Pulao in Pressure Cooker


  • Author: Debjani
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 minutes
  • Yield: 4 Portions 1x

Description

Instant Chicken Pulao in a pressure cooker is a simple one-pot pulao


Ingredients

Scale
  • 750g Chicken (with Bone and curry-cut)
  • 300g Basmati Rice
  • 2 Onion
  • 1 Carrot (optional)
  • 2 Bean (optional)
  • 2 Spring onion (optional)
  • 1 Tsp. Ginger Paste
  • 1 Tbsp. Garlic Paste
  • 200ml hung curd/ plain yogurt
  • 1/2 cup Fried Onion aka Beresta

To marinate chicken:

  • 1 Tbsp. Ginger Paste
  • 1 Tbsp. Garlic Paste
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Red Chilli Powder
  • 1 Tsp. Cumin Powder
  • 1 Tsp.Salt
  • 3 Tbsp. Vegetable Oil

Spices:

  • 1/2 Tsp. Turmeric Powder
  • 1/2 Tsp. Red Chilli Powder
  • 1 Tbsp. Sugar
  • 1 Tsp. Garam Masala Powder
  • 4 Tbsp. Vegetable Oil
  • 1 Tbsp. Ghee

Tempering:

  • 2 Dry Red Chillies
  • 3 Bay Leaves
  • 2” Cinnamon Stick
  • 56 Green Cardamom

Instructions

Instant Chicken Pulao Recipe

  1. Cut Onion into thin slices and carrot, beans, and also spring onion into small pieces.
  2. Wash and pat dry chicken.
  3. Marinate chicken with all the spices mentioned under the heading of “marination” for 15 minutes.
  4. Wash rice under running water 2-3 times and soak in water for 10 minutes before cooking.
  5. Heat 4 Tbsp. Vegetable Oil in the Pressure Cooker.
  6. Add 1 Tbsp. Ghee and heat it properly.
  7. Temper with Dry Red Chilli, Bay Leaf, Cinnamon Stick, and also Green Cardamom.
  8. Now add chopped Onion and cook till the onion turns brown.
  9. Add 1 Tsp. Ginger Paste and also 1 Tbsp. Garlic Paste and cook for 2 minutes.
  10. Now add chopped Carrot, chopped Beans, and chopped spring onion as well.
  11. Cook for 2 minutes.
  12. Once fried, add 200ml hung curd/ plain yogurt and mix properly and cook for 2 minutes.
  13. Cook till the oil floats on the top.
  14. Now add 1 Tsp. Salt, 1/2 Tsp. Turmeric Powder, 1/2 Tsp. Red Chilli Powder and  1 Tbsp. Sugar as well.
  15. Mix with a spatula.
  16. Now add marinated chicken and also the marinade.
  17. Mix again with the spices and veggies.
  18. cook on low flame for around 8 minutes.
  19. Add 1 Tsp. Garam Masala Powder and cook for a while.
  20. By this time you will see lots of oil floating on the top.
  21. Now add soaked rice and mix the rice properly.
  22. Add hot water to cover the rice.
  23. You must check there is enough water (above 1″ of the mixture).
  24. Adjust salt at this point if needed.
  25. Check the water for the flavors. The water should have the exact flavor you wish to have in the Chicken Pulao. If the water tastes flat or over-salty then the Pulao will have the same.
  26. Cover the cooker with the lid and put the weight on.
  27. Cook on high flame until the pressure builds.
  28. Once you hear the sound, reduce the flame to medium.
  29. You will have to cook till the cooker releases pressure two times; 2 whistles,
  30. Switch the flame off after 2 whistles and wait till the pressure drops completely to open the lid.
  31. Top the Chicken Pulao with Fried Onion aka Beresta and serve it hot.
  32. You will see very nice Chicken Pulao with perfectly cooked rice by following this recipe.

Instant Chicken Pulao in a pressure cooker video recipe

Notes

  • Veggies are optional; however, those make the pulao healthy and flavorful.
  • I use rice and chicken in a proportion of 1:2 (almost).
  • Category: Rice
  • Method: cooking
  • Cuisine: Indian

Nutrition

  • Serving Size: 200g
  • Calories: 593
  • Sugar: 6.1g
  • Sodium: 939mg
  • Fat: 28.4g
  • Saturated Fat: 7g
  • Carbohydrates: 77.1g
  • Fiber: 6g
  • Protein: 8.9g
  • Cholesterol: 9mg

Keywords: Chicken Pulao recipe, instant chicken pulao recipe, one-pot chicken pulao recipe, poressure cooker chicken pulao recipe, debjanir rannaghar

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