Boneless Chicken Pulao
A comforting one-pot chicken pulao made with browned onions, whole spices, tomatoes, boneless chicken, and basmati rice, finished with coriander, garam masala, and pickled green chillies for extra flavor.
Ingredients
For the Boneless Chicken Pulao
- 5 –6 tbsp oil
- 1 medium red onion sliced thin
- 2 bay leaves
- Pinch of cumin seeds
- 5 –6 peppercorns
- 2 red chillies halved
- 750 g chicken breast
- 2 tomatoes roughly chopped
- 1 tbsp ginger garlic paste
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 2 –3 tsp salt
- 1 tsp biryani masala optional
- 4 cups water
- 2 cups basmati rice soaked
- Chopped coriander
- Pickled green chillies
- Garam masala
For the Mint Raita
- 1 bunch fresh coriander
- Handful of mint leaves
- 1 tsp cumin seeds
- 1 tsp lemon juice
- 5 –6 tbsp yogurt
- Salt and pepper to taste
Instructions
- Heat oil in a pot and cook the sliced onion until lightly golden.
- Add bay leaves, cumin seeds, peppercorns, and halved red chillies. Cook until fragrant and the onion is fully browned.
- Add a small splash of water so the onion does not brown further.
- Add chicken, tomatoes, ginger garlic paste, cumin powder, coriander powder, salt, and biryani masala if using.
- Cook until the chicken changes color.
- Add water and bring to a boil.
- Add the soaked rice, mix gently, and check the salt.
- When the water reduces and the rice is almost done, top with chopped coriander, pickled green chillies, and garam masala.
- Cover and cook on low heat for 10-12 mins or until the rice is fully done.
- Blend the mint raita ingredients until smooth and serve on the side.
Video
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