• Boneless Skinless Chicken Thighs – approx 1 lb,
  • cut to bite size pieces
  • Salt – to taste
  • Black Pepper – to taste
  • Basmati Rice – 1 cup (washed,
  • soaked for 1 hour and drained)
  • Ghee (Clarified Butter) – 1 Tbsp
  • Cumin Seeds – 1 tsp
  • Cinnamon Stick – 1.5 inch piece
  • Bay Leaf – 1
  • Black Cardamom – 1
  • Green Cardamom – 2
  • Cloves – 4
  • Onions – 1 cup, chopped
  • Garlic – 1.5 Tbsp, minced
  • Ginger – 1.5 Tbsp, minced
  • Green Chilies – 2 to 3 or to taste, slit
  • Cumin Powder – 1 tsp
  • Coriander Powder – 2 tsp
  • Garam Masala – 1 tsp
  • Red Chili Powder – optional or to taste
  • Yogurt – 1/4 cup
  • Water – 1 3/4 cup
  • Cilantro – 10 sprigs, chopped (divided)
  • Salt – to taste
  • Lime Juice – for garnishing


Sprinkle Salt and Black Pepper on Chicken pieces and mix through. In a pan with a tight fitting lid, heat 1 Tbsp Ghee (Clarified Butter) on medium heat.

Add Cumin Seeds and allow them to sizzle. Add Cinnamon Stick, Bay Leaf, Black Cardamom, Green Cardamom and Cloves. Saute for 30 seconds.

Add Ginger, Garlic and Green Chilies. Mix and cook for 1 minute. Add Onions and a little Salt. Mix well. Cook until Onions are translucent and slightly caramelized.

Add all dry spice powders and mix. Add Chicken and keep tossing until all pieces turn white from the outside.

Reduce flame to a low and add chopped Cilantro (5 sprigs) and Yogurt and mix well. Increase heat to medium and allow to cook for 3-4 minutes until chicken is white on the inside when cut.

Add drained Rice and mix well. Add Water and a little Salt and bring to a boil. Reduce heat to a simmer, cover and cook for 15 minutes (undisturbed).

Turn off stove, uncover and fluff rice gently. Add chopped Cilantro and cover to allow pulao to rest for 10 minutes. Serve hot with Raita or Pickle.:

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