Go Back Email Link
+ servings
%Instant Chicken Pulao recipe debjanir rannaghar pressure coocker chicken pulao
Print Pin
No ratings yet

Instant Chicken Pulao Recipe | Chicken Pulao in Pressure Cooker

Instant Chicken Pulao in a pressure cooker is a simple one-pot pulao recipe that you can cook just within 30 minutes

Course Rice
Cuisine Indian
Keyword Chicken Pulao recipe, Debjanir Rannaghar, instant chicken pulao recipe, one-pot chicken pulao recipe, poressure cooker chicken pulao recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Calories 593kcal
Cost Rs 250

Ingredients

  • 750 g Chicken with Bone and curry-cut
  • 300 g Basmati Rice
  • 2 Onion
  • 1 Carrot optional
  • 2 Bean optional
  • 2 Spring onion optional
  • 1 Tsp. Ginger Paste
  • 1 Tbsp. Garlic Paste
  • 200 ml hung curd/ plain yogurt
  • ½ 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:

  • ½ Tsp. Turmeric Powder
  • ½ 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
  • 5-6 Green Cardamom

Instructions

Instant Chicken Pulao Recipe

  • Cut Onion into thin slices and carrot, beans, and also spring onion into small pieces.
  • Wash and pat dry chicken.
  • Marinate chicken with all the spices mentioned under the heading of "marination" for 15 minutes.
  • Wash rice under running water 2-3 times and soak in water for 10 minutes before cooking.
  • Heat 4 Tbsp. Vegetable Oil in the Pressure Cooker.
  • Add 1 Tbsp. Ghee and heat it properly.
  • Temper with Dry Red Chilli, Bay Leaf, Cinnamon Stick, and also Green Cardamom.
  • Now add chopped Onion and cook till the onion turns brown.
  • Add 1 Tsp. Ginger Paste and also 1 Tbsp. Garlic Paste and cook for 2 minutes.
  • Now add chopped Carrot, chopped Beans, and chopped spring onion as well.
  • Cook for 2 minutes.
  • Once fried, add 200ml hung curd/ plain yogurt and mix properly and cook for 2 minutes.
  • Cook till the oil floats on the top.
  • Now add 1 Tsp. Salt, ½ Tsp. Turmeric Powder, ½ Tsp. Red Chilli Powder and  1 Tbsp. Sugar as well.
  • Mix with a spatula.
  • Now add marinated chicken and also the marinade.
  • Mix again with the spices and veggies.
  • cook on low flame for around 8 minutes.
  • Add 1 Tsp. Garam Masala Powder and cook for a while.
  • By this time you will see lots of oil floating on the top.
  • Now add soaked rice and mix the rice properly.
  • Add hot water to cover the rice.
  • You must check there is enough water (above 1" of the mixture).
  • Adjust salt at this point if needed.
  • 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.
  • Cover the cooker with the lid and put the weight on.
  • Cook on high flame until the pressure builds.
  • Once you hear the sound, reduce the flame to medium.
  • You will have to cook till the cooker releases pressure two times; 2 whistles,
  • Switch the flame off after 2 whistles and wait till the pressure drops completely to open the lid.
  • Top the Chicken Pulao with Fried Onion aka Beresta and serve it hot.
  • You will see very nice Chicken Pulao with perfectly cooked rice by following this recipe.

Video

Notes

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

Nutrition

Serving: 200g | Calories: 593kcal | Carbohydrates: 77.1g | Protein: 8.9g | Fat: 28.4g | Saturated Fat: 7g | Cholesterol: 9mg | Sodium: 939mg | Fiber: 6g | Sugar: 6.1g
QR Code linking back to recipe