Chicken pulao recipe, Chicken pulao with coconut milk

Chicken pulao is a flavorful and quick to make one pot dish prepared with basmati rice, meat and whole spices. Pulav/Pilaf is usually white/ slightly yellow in color and uses mint and cilantro for flavoring and sometimes coconut milk as well for that mild sweetness and taste. This chicken pulao can be easily prepared in pressure cooker/ open stove method/ Instant pot and the same recipe can be used to make veg pulao as well just like this recipe Vegetable pulao with coconut milk. I have also used coconut milk and water in the recipe which gives the pulao a different taste and flavor, but if you don’t like/ have coconut milk at home you can add water and cook it. My mom always used to add coconut milk/ ground coconut poppy seeds paste in biryani/ pulao to get excellent flavors just like this Veg brinji. Also always use freshly ground ginger garlic paste in biryani/ pulao for excellent flavor. I have added 6 green chili in this recipe as it is the only source of spiciness in the recipe but you can increase or decrease according to your taste. You can try the same recipe with boneless chicken as well, in which cook time will be less.

Pulao/ Biryani both uses a very popular and flavorful rice variety called Basmati Rice. Many people/beginner in cooking find trouble to get rice and meat cooked perfectly. Pulao/ biryani requires rice to be individual grains and to make that happen we need to use correct amount of water. Let’s learn that.

Basmati rice requires 1 :1 ratio meaning rice: water.  This happens when the rice is soaked for about 30 minutes or so, but if the rice is soaked for 5 to 10 minutes only then water ratio changes to 1 1/2. Also water quantity depends on the amount of water the mixture has left behind like for this puloa when cooking chicken if the gravy is left is about 1 cup then you need to calculate accordingly. Also when the rice is getting cooked in pressure cooker too much water will make the pulao mushy, like 1:1 ratio should be ok, but if you are cooking in open stove method 1: 11/2 ratio will be okay as the cooking time varies and we can always open the pan and take a look. Hope it is understandable.

Many readers have asked about chicken not intaking masala or flavors when cooked in pressure cooker method for them I have this simple trick that I follow and have showed it in this chicken pulao recipe as well. Marinating chicken in buttermilk/ curd with salt for 1 hour prior cooking will help chicken cook soft, juicy and be loaded with masala flavors. Finally serve this with spicy brinjal curry. So let’s get to the making!
You may be interested in below recipes:

• Vegetable pulao with coconut milk
• Achari veg pulao
• Orange juice pulao
• Methi pulao
• Rajma pulao
• Beetroot pulao
• Veg brinji
• Broccoli peas pulao
• Sprouts pulao
• Palak pulao with fried bread
• Palak peas pulao