Chicken pulao is one of the famous dishes in Bangladesh. It is very tasty and spicy food. The chicken pulao recipe is also very popular in many other countries like India, Pakistan and Sri Lanka. If you are looking for a delicious chicken pulao recipe, then you must try this recipe.
I am sure you must be wondering why we have included this easy chicken pulao recipe here. Because we have tried this recipe many times, and it always turns out great. Adding more spices and vegetables can make this recipe even more delicious.
For this reason, we have provided an easy Bangladeshi Chicken Pulao Recipe, which is delicious. And added step-by-step instructions in the recipe to make this delicious dish at home easily.
What Is Chicken Pulao?
Chicken Pulao is a rice dish made with chicken, Pulao rice, and spices. The dish is typically served as a main course. This is most famous because it has a lot of aromas. You can easily notice the special aromas when you are there.
The traditional method of cooking chicken pulao involves simmering the rice in broth until it becomes opaque and creamy. The creaminess comes from the addition of milk, cream, or butter. The fragrant and flavorful sauce is drizzled over the rice and baked perfectly.
It can be served with salads like carrots, cucumber, tomato, etc.
Ingredients of Bangladeshi Chicken Pulao Recipe
For Marinate:
- Chicken 1 kg regular cut ( After processing )
- Salt 1 Teaspoon
- Red Chilli ½ Teaspoon
- Plain Yogurt 1/2 cup
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Coriander powder 1 tablespoon
- Cumin powder 1 tablespoon
- Turmeric powder ½ tablespoon
- Garam masala powder 1 teaspoon
For Cooking:
- Chinigura Rice/Aromatic Rice 3 cup
- Ghee 1 tablespoon
- Oil ½ teaspoon
- Cumin paste 1 teaspoon
- Bay leaf 1-2 Nos.
- Cinnamon stick 1 inch
- Cloves 3-4 nos.
- Green Cardamom 2-3 Nos.
- Black Peppercorns 3-4 Nos.
- Caraway Seeds1 teaspoon
- Onions 3-4 medium-sized (sliced)
- Salt to taste
- Green chilies 3-4
- Hot water 5 cup
- Milk 1 Cup
For Garnish:
- Ghee 1 Teaspoon
- Fried Onion 2 Tablespoon
How to cook
Step 1: Preparation of the Chicken
Cut a 1 kg medium-sized chicken without skin into regular pieces. Or you can cut the chicken as you like. But, in my opinion, a regular cut is the best for this recipe because the spices will penetrate inside the chicken properly, so try to cut it into regular pieces.
Then wash the chicken pieces well with fresh normal water. After that, drain all the water from them and place it in a bowl for the next step.
Step 2: Preparation of Rice
Take a strainer, add the Chinigura rice, and rinse with water thoroughly. Ensuring all the starch washes away from the rice. Then soak it for 15 to 20 minutes or until used for the next process. I am using Chinigura rice here. You can do it with basmati rice if you want.
Step 3: Making of Spices Paste
Take a mixing bowl and add plain yogurt 1/2, red chili 1/2 teaspoon, ginger paste 1 tablespoon, garlic paste 1 tablespoon, turmeric powder 1/2 tablespoon, 1 tablespoon of coriander powder, garam masala powder 1 teaspoon, cumin powder 1 tablespoon, salt 1 teaspoon. Mix them well and make a spice paste for chicken marinating.
Step 4: Marinate the Chicken Pieces
In this step, take a large mixing bowl, put all the chicken pieces, and add the spices paste I made in the previous step. Mix the spices paste very well with all the chicken pieces and marinate for a minimum of 30 to 40 minutes in the refrigerator.
(If you have time, you can marinate the chicken pieces for 2 hours or a whole night.)
Step 5: Cooking
Take a large pot, add Ghee, and heat the Ghee 1 tablespoon for a second. Then add the bay leaves, green cardamom 2-3, cinnamon sticks 1 inch, black peppercorn 3-4, cloves 3-4 nos., and caraway seeds 1 teaspoon. Mix them well and stir gently at medium heat.
Now add sliced onions and saute until light brown, then add a small splash of water to stop further browning of spices. After that, add 1 cumin paste teaspoon, then stir it quickly.
Add the marinated chicken pieces and stir fry for 10 minutes, then add the soaked rice and mix with the chicken pieces.
After that, add 5 cups of hot water, 1 cup of milk, 4 to 5 whole green chillies, and salt, Stir once and gently mix. Cook for 3 to 5 minutes on medium to high heat without a lid or most of the water has evaporated.
After that, cook the rice and chicken for another 15 minutes with a lid on low heat.
Step 6: Garnish the Chicken Pulao
Remove the lid, and garnish it with ghee and fried onion. Now your Bangladeshi chicken pulao is ready to be served. Serve the chicken pulao hot, and you can enjoy it with a slice of lime or lemon and fresh salad on the side.
Secret Tips for Making Perfect Chicken Pulao
Making the perfect chicken pulao is all about patience and dedication. It takes a little effort to get it right. Here are a few tips to help you make the ultimate chicken pulao:
1. Use tender chicken pieces: The key to a properly cooked pulao is the choice of ingredients. Selecting tender, well-marbled chicken pieces will ensure that your pulao has a rich, creamy texture and a nice mouthfeel. Also, using appropriate water will ensure that your pulao is not too dry or too wet.
2. Use generous amounts of spices: Spices play an essential role in enhancing the flavor and aroma of any dish. They add depth and complexity to every dish you make and are a must-have ingredient if you want to master the art of cooking.
I have added in my ingredients section all amounts of spices. Just follow it and get the best results.
3. Use ghee or butter: Butter or ghee is an essential ingredient in making authentic chicken Pulao at home. It will emulate the flavor as well.
4. Use fresh ingredients: Nothing beats the flavor of fresh ingredients.
5. Cook your rice properly: Ensure you cook it at the right time. For teasing, you can use your hand and press one rice piece. If it is soft, that means it is perfectly cooked.
Ingredients
For Marinate:
- Chicken 1 kg regular cut ( After processing )
- Salt 1 Teaspoon
- Red Chilli ½ Teaspoon
- Plain Yogurt 1/2 cup
- Ginger paste 1 tablespoon
- Garlic paste 1 tablespoon
- Coriander powder 1 tablespoon
- Cumin powder 1 tablespoon
- Turmeric powder ½ tablespoon
- Garam masala powder 1 teaspoon
For Cooking:
- Chinigura Rice/Aromatic Rice 3 cup
- Ghee 1 tablespoon
- Oil ½ teaspoon
- cumin paste 1 teaspoon
- Bay leaf 1-2 Nos.
- Cinnamon stick 1 inch
- Cloves 3-4 nos.
- Green Cardamom 2-3 Nos.
- Black Peppercorns 3-4 Nos.
- Caraway Seeds1 teaspoon
- Onions 3-4 medium-sized (sliced)
- Salt to taste
- Green chilies 3-4
- Hot water 5 cup
- Milk 1 Cup
For Garnish:
- Ghee 1 Teaspoon
- Fried Onion 2 Tablespoon
Instructions
- Cut a 1 kg medium-sized chicken. Then wash the chicken pieces well with fresh normal water.
- Take a strainer, add the Chinigura rice, and rinse with water thoroughly. Then soak it for 15 to 20 minutes.
- Take a mixing bowl and add plain yogurt 1/2, red chili 1/2 teaspoon, ginger paste 1 tablespoon, garlic paste 1 tablespoon, turmeric powder 1/2 tablespoon, 1 tablespoon of coriander powder, garam masala powder 1 teaspoon, cumin powder 1 tablespoon, and salt 1 teaspoon. Mix them well and make a spices paste for chicken marinating.
- Take a large mixing bowl, put all the chicken pieces, and add the spices paste. Marinate chicken pieces for a minimum of 30 to 40 minutes in the refrigerator.
- Take a large pot, heat the Ghee 1 tablespoon for a second. Then add the bay leaves, green cardamom 2-3, cinnamon sticks 1 inch, black peppercorn 3-4, cloves 3-4, and caraway seeds 1 teaspoon. Mix them well and stir gently at medium heat.
- Now add sliced onions and saute until light brown, then add a small splash of water, 1 cumin paste teaspoon, then stir it quickly.
- Add the marinated chicken pieces and stir fry for 10 minutes, then add the soaked rice and mix with the chicken pieces.
- After that, add 5 cups of hot water, 1 cup of milk, 4 to 5 whole green chillies, and salt, Stir once and gently mix. Cook for 3 to 5 minutes on medium to high heat.
- After that again, cook the rice and chicken for another 15 minutes with a lid on low heat.
- Remove the lid. Now your Bangladeshi chicken pulao is ready to be serve.
Bottom Line
I hope you will love this easy Bangladeshi Chicken Pulao Recipe. This chicken dish is a perfect meal for any time of the day and can be served with various sides. You will be amazed at how delicious and easy it is to make. Thanks for reading.
