Pakistani Tender Chicken Pulao, a beloved Pakistani recipe, is renowned for its exquisite flavors and captivating aroma. This carefully crafted recipe guarantees tender beef, fragrant rice, and an enchanting symphony of flavors. Whether you're a novice or a seasoned chef, our thoughtfully curated blog post will guide you towards culinary excellence, helping you master the art of preparing the perfect pulao.
TABLE OF CONTENTS
- What is Chicken Pulao?
- What is Yakini?
- Difference between Biryani and Pulao?
- How to get the perfect rice for Pulao?
- How to make Chicken Pulao?
- What to eat Pulao with?
- How to store the Pulao?
- Chicken Pulao Recipe
WHAT IS CHICKEN PULAO?
If you're seeking Pakistani dinner recipes to tantalize your taste buds, your search ends here with the delectable Pakistani Tender Chicken Pulao! Immerse your taste buds in a delightful symphony of flavors and aromas with this beloved and timeless recipe. Unlike its counterparts, it eschews powdered spices, deriving its rich and profound essence from a fragrant beef yakhni infused with whole spices, as well as fresh ginger and garlic.
The rice luxuriates in this flavorful broth, resulting in a culinary masterpiece cherished not only in Pakistan but also in the northern regions of India.
WHAT IS YAKINI?
Yakhni, a delectable stock or broth, forms the flavorful foundation of Pulao. Chicken is gently cooked in water along with two pouches: one filled with a mix of whole spices and the other with fresh ginger and garlic. The resulting broth is incredibly aromatic and enhances the taste, becoming a crucial element in various Pakistani recipes, especially in Chicken, Beef, or Mutton Pulao.
DIFFERENCE BETWEEN CHICKEN PULAO AND CHICKEN BIRYANI?
Chicken Biryani is renowned for its fiery spiciness, whereas Chicken Pulao offers a more subtle flavor profile. Biryani is cooked with a luscious gravy, while Pulao is simmered in a delectable yakani broth. In Biryani, the rice and gravy are layered, whereas Pulao combines the rice with the yakani, creating a balanced blend.
HOW TO GET THE PERFECT RICE FOR PULAO?
The ideal ratio for Pulao is 1:2, with one cup of rice cooked in two cups of water. In Pulao, the rice is beautifully infused with the chicken stock as it cooks, creating a flavorful base. On the other hand, in Biryani, the rice is drained when it reaches 80% doneness, and then it is layered within the aromatic gravy.
- Chicken- While chicken quarters are highly recommended, boneless chicken can be effortlessly used as a substitute.
- Whole spices- one bag of whole spices infused in boiled water.
- Onion- I used red onion but white works well as well.
HOW TO MAKE CHICKEN PULAO?
Boil water and add muslin bags.
Cover the lid and then let it cook until tender.
Add oil in a separate pot.
Next add whole spices.
Now add ginger garlic paste.
Add cooked chicken.
Now add yogurt.
Add green pepper.
Next add rice.
Done and Enjoy!
WHAT TO EAT PULAO WITH?
HOW TO STORE THE PULAO?
Freezing Pulao is not recommended, but if stored in an airtight container in the refrigerator, it can stay fresh for 2-4 days.
Let's Make Chicken Pulao!!!
Pakistani Tender Chicken Pulao
Muslin bag #1
- 2 tbsp fennel seeds
- 4 tbsp coriander seeds
- 1 cinnamon stick
- 2 bay leaves
- 3 black cardamom
Muslin bag #2
- 5 inch ginger roughly chopped
- 30 cloves garlic
- 1 tsp cumin seeds
- 4 green cardamoms
- 5 cloves
- 6 black peppercorns
- Thoroughly wash basmati rice and soak in water for 30 minute.
- Drain rice and discard the water from the rice, set aside.
- In medium pot, on medium heat, add water, let it heat up and bring it to boil.
- Add the two muslin bags with their appropriate content.
- Next add chicken and mix.
- Cover the lid and let it cook for 15-20 minutes until the chicken is tender.
- When the chicken is cooked, turn off the stove.
- Set aside.
- In a separate pot, on medium heat, add oil.
- Let it heat up.
- Add onion, sauté until brown.
- Next add the whole spices.
- Now add the ginger garlic paste.
- Add the chicken only.
- Mix well.
- Add the yogurt and mix well.
- Now add salt and mix well.
- Add the stock from the other pot.
- Make sure stock is 4 cups or not add some water until stock is 4 cups.
- Let it cook for 30 seconds and mix well.
- Add rice and mix lightly.
- Let it cook for few minutes, remember you're still cooking on medium heat.
- Cover the lid.
- Let it cook for 10 minutes on medium heat.
- When the water disappears cover the lid again.
- Get the pot off the stove, then place the tawa on the stove.
- Place the pot on the stove.
- Place the lid on top of the pot.
- Turn the stove on high for 2 minute, then medium for 5 minutes, and low for 15 minutes.
- Turn off the stove.
- Enjoy with raita or chutney.