Pulao is rice mixed with spices and meat/ vegetables. It’s a south Asian dish. Popular in India, Pakistan and other parts of South Asia. Each state has its own authentic way of preparing this dish. In biriyani there is a distinction in dum cooking, layered rice and yet another. when it comes to pulao it's one pot meal- everything cooked together . There are more than 30 varities of preparing biriyani with chicken, mutton, fish, egg, vegetables. A little change in ingredients and you end up with one of your own! The recipe presented below is my most favorite one, which I mastered from my mother and frequently cooked at our home.
1lbs(500gm) Chicken pieces, with bone
2 cups rice (250 gm), soaked and drained
5 tbsp oil
1 medium size onion (chopped lengthwise)
¼ cup coconut milk
2 Bay leaves (Broken into two halves)
Salt to taste
4 green chilies
1 ½ inch Cinnamon
6-8 black pepper corns
1 ½ inch Ginger
1 ½ inch Ginger
1 whole garlic
½ bunch cilantro and mint leaves (Rinse in water and pat it dry)
Step 1: Heat a ½ a tbsp of oil in a non-stick pan and fry all the ingredients (exclude cilantro and mint leaves) required to make paste for a minute in medium heat.
Step 2: Blend the fried ingredients with cilantro and mint leaves to make a fine paste (use ¼ cup of water or less).
Step 3: Heat oil in a pressure cooker, add chopped onions and fry till translucent. Add bay leaves, chicken, turmeric and fry for 2-3 minutes. Add ground masala, salt and sauté till oil separates.
Step 4: Add rice, sauté it. Add 3 ½ cups water and give a quick stir. Bring it to boil, add coconut milk and make salt adjustment. Pressure cook for one whistle in a medium heat and simmer for two minutes, turn off the stove.
- Soak rice for 10 minutes and drain out the excess water.
- Serve warm with lemon wedges and raita.
- As I always mention, spice can be adjusted based on your spice level.