One-Pot Chicken Pulao with Basmati Rice

Name: One-Pot Chicken Pulao with Basmati Rice
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2
Ingredients: 1.5 lb boneless skinless chicken breast or thighs, cut into small pieces; 2 cup white basmati rice; 1 cup plain yogurt; 1 medium onion, finely chopped; 2 tsp minced garlic; 2 tsp minced ginger; 2 tbsp ghee or neutral oil; 3 cup warm water; 1 tsp turmeric powder; 1 tsp red chili powder, optional; 0.5 tsp garam masala powder; 1 tsp coriander powder; 1 tsp salt, or to taste; 4 whole cloves; 4 whole green cardamom pods; 1 inch cinnamon stick; 2-3 bay leaves; 1 star anise; 1 black cardamom pod; 1 piece dried mace

Servings2 Portions

Prep Time15 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

boneless skinless chicken breast or thighs, cut into small pieces
1.5 lb
white basmati rice
2 cup
plain yogurt
1 cup
medium onion, finely chopped
1
minced garlic
2 tsp
minced ginger
2 tsp
ghee or neutral oil
2 tbsp
warm water
3 cup
turmeric powder
1 tsp
red chili powder, optional
1 tsp
garam masala powder
0.5 tsp
coriander powder
1 tsp
salt, or to taste
1 tsp
whole cloves
4
whole green cardamom pods
4
cinnamon stick
1 inch
bay leaves
2
star anise
1
black cardamom pod
1
dried mace
1 piece

Step-by-Step Instructions

Combine the chicken, yogurt, turmeric, red chili powder, minced ginger, minced garlic, and about half of the salt in a glass or stainless steel bowl. Cover and marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.

Heat the ghee or neutral oil in a heavy pot over medium heat. Add the cloves, green cardamom, cinnamon stick, bay leaves, star anise, black cardamom, and mace, then cook for about 1 minute until fragrant. Stir in the chopped onion and cook for 3-4 minutes, until softened and lightly golden at the edges.