Chicken pulav is lighter, simple and fast substitute for chicken biryani. Will go perfectly with sweet and spicy yogurt. So nect time you have some chicken pieces at home, cook up this simple and mouth watering pulav for your family for dinner.

What you need to do:-

Method:- Heat oil in a heavy and large pot. Once hot, add chopped chopped onions, and whole spices like cardamoms, cinnamon, cloves, bay leaf and fry for a few minutes and then add ginger and garlic paste. Reduce heat and add powdered spices like turmeric powder, salt, coriander powder, cumin powder, and garam masala powder. Make sure the spices don’t burn.

Now add chopped tomatoes or tomato puree. When well mixed add yogurt and stir well. Once you see this whole mixture is cooking well and releasing oil, add chicken pieces and mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked.

Now spoon about 2 tablespoons of fat or oil from the cooked chicken mixture into another pot. Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice. Add chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.

That’s it, to serve, place half of the cooked rice in a plate. Sprinkle on top with some fried onions and coriander leaves.


What is the difference between Pulao and Biryani?


Because with an Instant Pot, you can make Chicken Biryani and chicken pulao in the same amount of time. That’s right. Both take the same amount of effort to make. So why would anyone choose to make humble pulao over showy biryani? I’m going to tell you why of course!

For one thing – sometimes you just want a dish that’s a bit lighter, with a bit less spice. A dish that’s wholesome and delicious and isn’t going to steal the show/overpower other dishes. Chicken pulao is a dish that’s comfortable saying “hey, I don’t need to be the star today. Let’s all shine equally.”

Chicken pulao is also a great gateway dish if you’re introducing someone to Indian food for the first time or if you’re making this for kiddos who aren’t accustomed to spices. It’s familiar because it tastes like a regular pilaf… with chicken and aromatic whole spices.

In the past – as in pre-Instant Pot – chicken pulao was the easier dish to make compared to biryani which took far more time and effort. Pulao was a dish that Indian families served more regularly: on weeknights, for gatherings, whenever a nice – but quick – dish was required. Pre-IP, chicken pulao was made in Indian homes more often than biryani. And because of that reason, sometimes when I’m feeling nostalgic for pulao or am in the mood for something a bit lighter, I’ll opt for pulao over biryani.

The great thing about chicken pulao is that it’s easy to adapt – you can use whatever whole spices you prefer – just don’t forget the caramelized onions, those are key. And if you prefer a spicier pulao, just add cayenne or chili peppers or well, more spices.


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