Chicken Pulao- Method 2/Easy & Quick Chicken Pulav in Pressure Cooker

Chicken Pulav is an easy one pot meal loaded with flavor made with marinated chicken and basmati rice along with Indian spices. This chicken pulav is one of the best main course recipes that can be served either for lunch or dinner or even for small/large gatherings. Chicken Pulav can be cooked either in stove top or pressure cooker.

Chicken pulav is extremely tasty and loaded with flavour can be served with Onion Raita/Cucumber Raita or with Chicken Gravy/MuttonGravy of your choice. Do check out other interesting Non-VegetarianBiryani/Pulav varieties here.

Here’s how to make Chicken Pulav with step by step photos…

For Making Pulav

Rice: Use premium quality basmati rice to make this chicken pulav even more delicious and delectable. You can use any less starchy, aged rice to make this pulav, using aged rice is essential or else the pulav will turn mushy. Instead of basmati rice you can also use seeraga samba rice which has unique aroma and flavour.

Ghee & Oil: Use good quality ghee & sunflower oil or vegetable oil. I have used locally sourced coconut oil & ghee to make this Chicken Pulav.

Liquid: Traditionally this Chicken Pulav is made with coconut milk & water. This can also be replaced with Chicken stock to cook the pulav. But adding coconut milk enhances the flavour of this Chicken Pulav.

Spices: Regular whole spices like cinnamon, cloves, bay leaves, green cardamom, black pepper, cloves, bay leaves and cumin seeds. If any of these spices are not available in the place where you live, you can very well skip it.

Chicken: Whole bone-in chicken is the best to make this pulav. Bone-in chicken adds more flavour and taste to the pulav.

Onions, Ginger & Garlic paste, Green Chillies, mint are the key ingredients to make the pulav. If you do not have mint leaves, you can replace them with coriander leaves/cilantro.

Tomatoes: Tomatoes are usually not added to make pulav. But adding tomatoes in small quantity, adds perfect balance to the pulav with a slight tangy taste makes it extremely tasty.

Yogurt: Marinating the chicken with yogurt, pounded green chillies along with ginger & garlic paste makes the chicken even tastier. The key ingredient yogurt makes the chicken soft & tenderizes it.

Now let’s move on to the recipe…

Ingredients

Basmati Rice	2 ½ cups [500 g]
Onion	3 sliced
Tomato	1 sliced
Green Chillies	5-6
Coconut Milk + Water	4 cups
Ginger & Garlic Paste	1 ½ tsp
Coriander Powder	1 tsp
Garam Masala Powder	½ tsp
Salt	As needed
Cilantro/Coriander Leaves/Mint	One handful finely chopped

 For Marinating the Chicken

Chicken	400 g
Green Chilles	4 -5 [ground in mixer]
Ginger & Garlic Paste	1 ½ tsp
Curd/Yogurt	3 tbsp
Cilantro/Coriander Leaves	2 tbsp finely chopped
Salt	As needed

 For Tempering

Oil + Ghee	3 tbsp
Cinnamon Sticks	2-3 sticks
Cloves	6 – 8
Cardamom/Elachi	5
Bay leaves	2-3
Cumin Seeds	1 tsp
Black Pepper	1 tsp

Preparation Time: 20 min                            Recipe Category: Main Course

Cooking Time: 25-30 min                              Recipe Cuisine: Indian

Author: Priya Anandakumar                        Soaking Time: 30 minutes

Meanwhile do check out different types of 

Non-VegBiryani varieties here, 

Chicken Gravies/Varuvals etc,

Mutton gravies/varuvalrecipes here,

Fish gravies/Varuval recipes here.

Biryani Varieties that might be of your interest...

Mutton Biryani in Oven/Layered Mutton Biryani in Oven

Green Mutton Biryani

White Mutton Biryani/Sofiyani Biryani/Hyderabadi White Mutton Biryani

Muslim Mutton Biryani/Bhai Veettu Mutton Biryani - Video Recipe

Biryani Masala Powder for Muslim Mutton Biryani

Thalapakatti Mutton Biryani

Pressure Cooker Chicken Biryani

Green Chicken Biryani/Cilantro,Mint&GreenChillies Chicken Biryani

Ambur Chicken Biryani

Fried Chicken Biryani

Thalapakatti Chicken Biryani

Chicken Dhum Biryani/Marinated Chicken Biryani

Chicken Pulav

Prawn Biryani - Method 1

Prawn Biryani - Method 2

Egg Biryani

Egg Rice

Scrambled Egg Biryani -Video Recipe

Biryani Kathrikkai/Brinjal for Biryani

Preparation:

Slice the onions, tomatoes, green chillies and keep it ready. Chop coriander leaves/cilantro and transfer it to a plate.

Add coconut pieces to mixer jar and grind well with enough water.

Filter the ground coconut and extract the coconut milk and keep it ready.

Wash the chicken thoroughly with water at least 2 -3 times and drain the water completely.

Wash basmati rice 3-4 times with fresh water and drain it completely.

Add fresh water and let it soak for about 30 minutes. The basmati rice I buy requires to be soaked for at least 30 minutes. You can very well follow the instructions of cooking basmati rice in the package you purchase.

Method

Marinating the Chicken:

Add the washed chicken to a bowl.

Add green chillies to the mixer and grind it or you can pound it well in mortar & pestle. Now add the crushed green chilles to the chicken.

Next add 1 ½ tsp of ginger & garlic paste to the chicken.

Followed by 3 tbsp of curd/yogurt.

Add required salt to the chicken and mix well.

Finally add 2 tbsp of finely chopped cilantro/coriander leaves and mix well. Cover and let it marinate for at least 30 min to 1 hour.

To make Chicken Pulav:

Heat 3 tbsp of oil +ghee in a pressure cooker.

Now add cinnamon sticks, cloves, cardamom, bay leaves and cumin seeds.

When nice aroma arises add about 1 tsp of black pepper and give a good stir.

Now add sliced onions and green chillies.

Add little salt to the onions, this helps in cooking the onions faster.

Give a good stir and cook the onions until golden brown color.

Now add 1 ½ tsp of ginger & garlic paste and give a good stir. Saute well until the raw smell vanishes.

Add the marinated chicken to the pressure cooker.

Give a good stir and saute well.

The chicken will slowly change and let it cook for 10 minutes.

Now add sliced tomatoes to the chicken.

Add coriander powder, garam masala powder, chopped coriander leaves.

Stir well and let it cook for another 5 minutes.

Now add the extracted coconut milk, required salt and mix well.

Let it come to rolling boil.

Drain the water from basmathi rice and add it to the pressure cooker.

Give a good stir.

Let it come to rolling boil.

Now close the pressure cooker and cook for 2 whistles.

Wait for the steam to be released completely and then open the lid.

Delicious, super tempting, flavorful and fluffy Chicken Pulav is ready to be enjoyed.

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Have a great day and enjoy.

Until then I am signing off…