Chicken pulao is the most famous rice dish cooked in any house hold. It also very famous in Britain and Ireland an people call it Pulao rice that is brown rice with cumin. This recipe is suitable for any starting cook, anyone who has starting to cook Pakistani / Indian food can enjoy this simple yet tasteful chicken pulao recipe.
Cut onions in thin slices (Lachay daar) and fry it in oil till it gets brown, don’t let it burn.
Immediately add chopped tomato, garlic, coriander powder, salt, water and chicken.
Cover and cook until the chicken is tender on low flame.
When the chicken is tender add rice, Knorr Chicken cube and Garam Masala in it.
Let the water evaporate, cook till there is very little water in it, rice should be little tender at that time.
Put a griddle (tawa) on very low flame. Cover the lid with a cloth and put it over the rice pot and put the pot over griddle.
Check it after 10 minutes, if the rice aren’t tender yet give it a splash of water and close the lid again and check after 5 more minutes.
The color of the onions will determine the color of the Pulao. Lighter the onions lighter the color will be of pulao.
I have used ground garam masala to avoid confusion. If you have whole garam masala use that instead but add that when frying onions.
If you rice are hard you can use wet cloth on lid to quickly soften the rice.
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