Easy Chicken Pulao

Ingredients

• 2 Cups Jeera Sambar Rice (or any short grain rice (see note 1))
• 2 Cups Water
• 500 Grams Chicken (bone in, skinless, cut into 1.5 inch pieces (see note 2))
• 1/2 Cup Curd
• 1/2 Tablespoon Ginger Garlic Paste
• 1/2 Teaspoon Turmeric Powder
• 1/2 Teaspoon Salt
• 1 Tablespoon Oil
• 15 Cloves Garlic
• 2 Inch Ginger (cut into chunks)
• 3 Onion (cut into chunks)
• 6 Green Chillies (slit lengthwise (see note 3))
• 1/2 cup fresh grated Coconut (thaw if using frozen)
• 1 Cup Coriander (leaves and stem, loosely packed)
• 1 Cup Mint Leaves (loosely packed)
• 2 Tablespoons Ghee + 1 tsp Ghee (divided)
• 2 Tablespoons Oil
• 4 pods Cardamom
• 4 Cloves
• 1 Inch Cinnamon stick
• 12 Whole Black Peppercorn
• 1 Bay Leaf
• 1/2 Teaspoon Turmeric Powder
• 1 Tablespoon Coriander Powder
• 2 Tomatoes (cubed into half inch pieces)
• 1/4 Cup Tomato Puree
• 1 Teaspoon Salt
• 1 sprig Curry leaves

Instructions

1. 1

   --- Rice ---

2. 2

   Rinse rice: Rinse the rice three times and soak it in water. Ensure the rice is fully submerged in two cups water

3. 3

   Soak: Do this step and then start your prep, allowing the rice to soak while you prep everything else - about 20-30 minutes.

4. 4

   --- Chicken Marinade ---

5. 5

   Marinate Chicken: In a mixing bowl, combine washed chicken, curd, ginger garlic paste, turmeric powder and salt. Cover and allow to marinade for 30 minutes.

6. 6

   --- Wet Masala ---

7. 7

   Fry Masala: In a kadai, heat 1 tablespoon oil on medium flame. Once hot, add ginger and garlic and lightly fry for 30 seconds. Add onion and chilli and fry for 4 - 5 minutes or until onions soften. Add coconut and fry for a minute or two. Add coriander and mint leaves and saute until soft, about a minute.

8. 8

   Grind: Remove from heat and allow to cool. Once cool, grind to a slightly coarse paste. Keep aside.

9. 9

   --- Biryani Masala ---

10. 10

    Fry Aromatics: Heat oil and ghee over medium heat in a pressure cooker. Once it becomes hot, add cardamom, cloves, cinnamon, bay leaf, peppercorn and fry for 30 seconds to a minute.

11. 11

    Cook Masala: When it becomes aromatic, add the ground wet masala and saute till the oil separates, about 5 - 7 minutes. Add turmeric powder and coriander powder and fry for 2 minutes.

12. 12

    Cook Chicken: Add tomato puree and marinated chicken and saute for 2-3 minutes on a medium high flame. Add cubed tomatoes and mix.

13. 13

    Add Rice: Add all the rice along with water and salt and mix to combine. Sprinkle a few curry leaves and a teaspoon of ghee on top.

14. 14

    --- Stovetop ---

15. 15

    Cook: Bring the mixture to a quick boil and then reduce the flame, and cover and cook for 20 minutes. Rest covered for 10 minutes before serving.

16. 16

    --- Pressure Cook ---

17. 17

    Pressure Cook: Cover the pressure cooker lid and seal with the whistle. Cook on high for 10 - 12 minutes or 2 whistles. Turn off the heat and allow it to rest for 10 minutes before serving.

18. 18

    --- Instant Pot ---

19. 19

    Electric Pressure Cooker: If using the Instant Pot or an electric pressure cooker, cook the chicken under pressure for 4 minutes. Quick release, mix the chicken once, then add rice and water (making sure the rice is submerged completely under water) and pressure cook again for 5 minutes. Quick release and open immediately.