Kashmiri Chicken Pulao Recipe

Kashmiri chicken pulao is an aromatic, mildly spiced pulao with succulent chunks of chicken in it. Usually, a lot of fruits and dry fruits are added to the Kashmiri pulao, but since I am not a huge fan of fruits and dry fruits in my savoury dishes I haven’t included any in the recipe. If you like them feel free to include them.
Here is the step by step recipe of the Kashmiri chicken pulao.

Also Read: Chicken Fried Rice Recipe

Ingredients:

• Rice- 500 grams
• Chicken thigh- 6-7
• Cumin seeds/jeera- 2 tsp.
• Green chilli- 5-6 (slit)
• Coriander/dhaniya powder- 2 tsp.
• Green cardamom- 3-4
• Cinnamon- 3-4 sticks
• Mace- 4-5 strings
• Black peppercorns- 6-7
• Garlic- 5-6 cloves (Chopped)
• Raisins- 5-6
• Curd- 1 cup
• Desi ghee- 2 tbsp.
• Onion- 1, sliced
• Red chilli powder- 1 tsp.
• Ginger- 1 tsp. (finely chopped)
• Oil- for cooking
• Salt- as per taste
• Water- as per requirement

Procedure:

1.  Wash the rice with water for at 2-3 times and then soak it in water for 20-30 minutes.
2.  Cut the chicken thigh into small, even sized pieces.
3.  Wash the chicken with water and wipe the excess with a paper towel.
4.  Transfer the curd to a bowl and add the red chilli powder, salt, coriander powder and turmeric powder. Whisk the curd really well so that all the spices get mixed with the curd.
5.  Heat ghee in a heavy bottomed pan. Add the chopped garlic, onion, mace, peppercorns, green cardamom, cinnamon and cloves. Sauté until the onion is translucent.
6.  Add the chopped ginger and the slit green chillies. Sauté all the ingredients for 2 minutes.
7.  Add the curd and spice mix to the pot and cook for 2 minutes.
8.  Add the chicken thighs and salt. Sauté the chicken for a minute and then add 2 cups of water. Stir and bring it to a boil. Simmer the stew for a few minutes so that the chicken is cooked.
9.  Now add the soaked rice to the boiling water and let it cook until all the water is soaked.
10.  When cooked, fluff the rice with a fork lightly.
11.  Serve the Kashmiri chicken pulao hot with vegetable raita and pickle.

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