https://www.indianhealthyrecipes.com/chicken-pulao/
Later remove the chicken aside with a tong and strain the liquid. Measure the liquid and add water as required to make it 3½ cups. Step 2 - Add the chicken back to the same pot along with the ingredients in the strainer (yes you will use all of them back in the pulao). Also pour the yakhni and bring to a boil.

https://pipingpotcurry.com/chicken-pulao/
Mix well and saute for about 3-4 minutes minutes until the chicken changes color. Add the green chili, tomato, mint leaves, salt, garam masala, and yogurt. Sauté until the oil starts to separate in about 2-3 minutes. Keep stirring continuously until the yogurt is incorporated. Add the water to the pot.

https://www.youtube.com/watch?v=T_3m0GXM-_c
A new addition to your Iftar dinner table. A quick and simple Masalaydar chicken pulao recipe. #HappyCookingToYou #FoodFusion #RamzanRecipesWritten Recipe: h

https://fatimacooks.net/chicken-pulao-best-one-pot-recipe/
Add the chicken and cumin seeds. Fry the chicken well until it no longer remains pink and becomes to turn gold, stirring to ensure it doesn't catch at the bottm of the pot. Once the chicken is golden, add a half a cup of water and salt. Make a ball using the whole spices and the spice cloth and add this too.

https://www.flourandspiceblog.com/hyderabadi-chicken-pulao-2/
Heat a very generous lug of oil in a pot big enough to cook your pulao in. Add the onions and cook on medium heat till amber. Now add the chicken and saute until the pieces are all white. Add all the remaining pulao masala ingredients except the green chillies. Mix well, saute on medium high heat for two minutes.

https://tasty.co/recipe/chicken-pulao
Mix well. Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine. Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently. Serve hot with cucumber or onion raita.

https://www.yummytummyaarthi.com/chicken-pulao-recipe/
1)Take fennel seeds and black pepper in a blender jar. This combination of spice adds a whole level of taste to your chicken pulao. 2)Grind them to a coarse powder and set aside. 3)Heat oil and ghee in a pressure cooker. Add whole spices and let them sizzle for 1 minute. 4)Add sliced onions and green chillies.

https://www.funfoodfrolic.com/chicken-pulao-recipe/
Marinade the chicken pieces with curd, Paste A, Paste B, red chili powder, coriander powder, and salt. Let the chicken sit in the marinade for at least 1 hour. And maximum overnight. Step 2) Clean, wash, and soak the basmati rice in water for 30 minutes. Let's Cook: Set the SAUTE mode for 10 minutes.

https://indianambrosia.com/chicken-pulao/
Step 1: Fry the onions. Heat the oil in a saucepan and add the onions. Fry until reddish brown. Keep stirring frequently to prevent uneven browning. Step 2: Add the rest of the ingredients except chicken and rice. When the onions caramelize, add the ginger-garlic paste, yogurt, chilli flakes, garam masala and salt.

https://ikneadtoeat.com/chicken-pulao/
Remove the lid, and add the rice, and increase the heat to medium high. Cook for 5-7 minutes or until most of the water has evaporated. Lower the heat to the lowest point, cover and let the rice steam for another 10 minutes. Remove from heat, gently fluff the rice, and your chicken pulao is ready to be served.

https://easyindiancookbook.com/instant-pot-chicken-pulao/
Make the pulao: Set the Instant Pot to saute mode and add ghee. Once it heats, add the whole spices (bay leaf, green cardamom, clove, black cardamom, and cinnamon). Saute for a few seconds. Add onions and fry until the onion is golden. Add the marinated chicken pieces and mix well. Cover and saute for 5 minutes.

https://recipepocket.com/chicken-pulao/
Step 1 - Heat 2 tablespoons oil in a large saucepan, then on medium-low heat fry the onion until lightly golden brown. Then add the curry leaves, grated ginger, garlic, coriander powder, and chili powder, fry on low heat for 1 -2 minutes. The mixture is quite dry and can burn easily so keep an eye on it.

https://thericechick.com/chicken-pulao-recipe/
Step Two: Cut chicken thigh fillets into tiny cubes, lightly season with salt. Set aside. Step Three: Heat 2 tablespoons oil in a large saucepan, then on medium low heat fry the onion until lightly golden brown. Step Four: Next, add the curry leaves, garlic, grated ginger, coriander powder, and chilli powder.

https://dwellbymichelle.com/chicken-pulao/
Instructions. In a large bowl, add garlic, ginger, red chili powder, garam masala, salt, and yogurt. Mix until well-combined. Add chicken and mix until it is coated in the marinade. Allow the mixture to marinate for at least 30 minutes for best results. Heat a large pot on medium-high heat. Once hot, add ghee.

https://www.palatesdesire.com/chicken-pulao-recipe/
Into a mixing bowl add chicken, red chilli powder, turmeric powder, garam masala powder, salt, , ginger paste, garlic paste, lemon juice and oil . Mix well everything and set aside for 15-20 minutes. Preparations. Whilst start your preparations, rinse rice 3-4 times and soak in water 15 minutes.

https://www.teaforturmeric.com/chicken-pulao-yakhni-pulao/
Deglaze the pan with ¼ cup water. Once the water dries up, add all the whole spices, garlic, and ginger and sauté for a minute or two, until aromatic. Raise the heat to medium-high. Add the chicken and allow to lightly sear, stirring occasionally, for 2-3 minutes.

https://www.skinnytaste.com/instant-pot-indian-chicken-pulao/
Heat the ghee in the high saute setting. Add the cumin, cloves, cardamom, cinnamon, and bay leaves until aromatic. Add the onion and cook until soft and brown. You can cover the pot with a non-locking lid to speed up the process. Add the chicken. Add the chicken, marinade, chiles, and remaining salt to the Instant Pot.

https://www.pavaniskitchen.com/easy-chicken-pulao-recipe-how-to-make-chicken-pulao/
Drain the water from the rice, and add to the chicken pieces. Mix well. Then add 4 ½ cups of water and check seasoning. Add coriander leaves and mix well. Cover the saucepan and cook on a low - medium flame for 20 - 25 minutes or until the rice and chicken is cooked. Here for me, it took exactly 20 minutes.

https://untoldrecipesbynosheen.com/chicken-pulao-pakistani-recipe/
Place the lid over the foil to completely seal in all of the steam and cook for 15 minutes. Eleventh step - After 15 minutes, turn the stove off and leave the chicken pulao untouched for 5 more minutes. After this time, gently uncover the pot and carefully remove the foil, letting all the steam out.

https://www.cookwithnabeela.com/recipe/chicken-pulao/
In a small bowl wash the rice then soak for at least 30 minutes. Whilst the rice is soaking heat the oil in a pan on medium heat until hot. Add the whole black pepper, cumin seeds and bay leaves then sauté for 1-2 minutes. Add the finely sliced onions then cook on medium heat for 6-8 minutes until browned.

https://myfoodstory.com/chicken-pulao-easy/
Add turmeric powder and coriander powder and fry for 2 minutes. Add tomato puree and marinated chicken and saute for 2-3 minutes on a medium high flame. Add cubed tomatoes and mix. Add all the rice along with water and salt and mix to combine. Sprinkle a few curry leaves and a teaspoon of ghee on top.

https://www.teaforturmeric.com/instant-pot-chicken-pulao/
Thoroughly wash (See Note 1) the rice and soak it in water for 15 minutes. Then drain and set aside. I usually start pulao preparation while the rice is soaking. Select the high Sauté setting on the Instant Pot. Once hot, add the oil, ghee, and thinly sliced onion. Sauté, stirring often, until the onions are golden brown (~8-10 minutes).

https://www.indianhealthyrecipes.com/chicken-biryani-recipe/
On a low to medium heat, dry roast bay leaf, star anise, green and black cardamoms, mace and cinnamon stick for 1 to 2 mins, until slightly fragrant. Add cloves, fennel, caraway and black pepper. Roast for another 1 to 2 mins on a low heat, until aromatic. Add nutmeg and turn off.