Ok, so what is your favourite recipe for it? I do make it and people say it tastes good but for some reason I always feel people in Pakistan make it much much better , the aroma is just so awesome .. I wonder how they make it ?
Please share your recipe for Chicken Pilau ..
re: Chicken pulao
You have to talk to NJGAL - she makes a 30 min chicken pulao
re: Chicken pulao
waiting for NJgal to come here and share her recipe 
.. thanks so much Muniya for letting us in on this 
re: Chicken pulao
yes please i m waiting for the recipe too 
re: Chicken pulao
This is how I make…
In a pan heat some oil, add sliced onions, when they are golden brown add ginger garlic paste, add salt, blk ilaichi, cinnamon stick(s), cloves, little ilaichi. Stir it for a minute, add chicken, and fry the chicken in that oil until it changes color, now add water and let it cook. Once your yakhni is ready, add rice.
re: Chicken pulao
chicken pulaao to maiN ne kabhii nahiiN khaayaa! 
Chicken pilau
My mom does make the way lusi mentioned and also the potli pulao ( some spices are added to a malmal kpra) and she makes stock of meat first be it mutton or chicken. I will ask her and share the recipee but but we both use spices according to our taste. I find it difficult to explain the measurement of spices but will try to post one
re: Chicken pulao
we make in exact same way in pakistan…
and my inlaws add tomato paste and red chilli powder too…
re: Chicken pulao
and no one eats it.
re: Chicken pulao
It’s my MIL recipe. When anyone comes over, she put on the pilau. She does it with frozen chicken as well. I use fresh.
put chicken small pieces, onion powder, sabat kaali mirch, loong, ginger paste, garlic paste, cinnamon stick, bari Illachi, pata and all the pressure cooker, salt to make the stock for 10 minutes.
take out chicken brown in in the frying pan and at the same time add the rice in the broth.
mix and on dum for 10 minutes - voila. (that’s the quick version).
factors that matter in a pilau are quality and quantity of chicken stock. The thinker the broth, the more dense the pilau is. If you want it darker in color, you brown the onions. If you want it lighter, lesser the onions in color and quality.
re: Chicken pulao
they eat it.
re: Chicken pulao
ok.
re: Chicken pulao
So you cook rice from scratch in that yakhni ?? do you take chicken out so it wont be over cooked ?
re: Chicken pulao
njgal, if it’s not too much trouble can you put the recipe with amounts (even approximate) for us novice cooks- say for like one average sized chicken?
Also to make the stock, do you cook for ten minutes after the pressure cooker starts whistling?
Thanks!
re: Chicken pulao
Ok previously I used to make Pilau with proper chicken yakhni like Lusi mentioned ..
Recently, to cut cooking time, I just fry the onions, add some water for them to release the color and then add chicken and fry fry fry until chicken is almost fully done, then add whole masala’s and salt and water .. when it starts boiling add rice and finally put this whole thing on dum ..
It doesnt taste a whole lot different from the yakhni pulao , chicken tastes really good this way compared to the yakhni sai nikla chicken .. anyone tried doing it this way?
Though I still think the real pilau taste comes with yakhni ..
re: Chicken pulao
I make yakhni as soon as we bring chicken from the store and freeze that in 4 cups container (we usually only make 2 cups rice) and on the day of making yakhni palao, we let it defrost in the refrigerator overnight! We only use whole garam masala and onions/ginger/garlic for yakhni!
Next day, fry the onions brown, add in powdered garam masala, add in chicken..let it all turn brown a lil bit. Add the yakhni, and when it ocmes to boil, add in pre soaked rice.
re: Chicken pulao
GTG , thats a really good strategy …
Re: Chicken pulao
njgal, I make it like her but I fry the onion first and then add the boil chicken to it. ps I made it today
There is another way of making it with yoghurt, I think its on the shan masala packet, its so yummy. but I forgot the recipe.
Re: Chicken pulao
Saadia, isnt that more like a biryani then, just with lesser spices 
Does anyone know how to make Pulao-Biryani? Someone recently mentioned it and initially I thought they are mentioning two separate dishes but then realized its actually a single dish .. Anyone tasted it?
Re: Chicken pulao
chicken is never over cooked, it is pretty juicy, soft, and tender. 20-30 mins to make yakhni, 10-15 mins rice cooking time. so chicken is never over cooked.