Chicken pulao

[Lusi]

Re: Chicken pulao

@Chicken_Biryani

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 ..

isnt this same as my way?

[The_Jinx]

Chicken pulao

Any pulao recipe without sonf, sabit dhanya, full garlic ki pothi in a cloth (or even without cloth, at least ground sonf and sabit dhanya should be added) while making yakhni is a 2 number jaali recipe

And Monk, you need to boil rice of pulao in yakhni with chicken, otherwise it’s not pulao; it’s just rice in chicken:p

[Lusi]

Re: Chicken pulao

oh i add dhaniya powder…i dont have sabat dhaniya…

[S_Punk]

Re: Chicken pulao

I take chicken, onions, garlic cloves, ginger, salt, cinnamon stick, the little black cloves, a bay leaf… erm.. some dry whole cilantro seeds (sookha dhaniya), zeera…put it all in a pot with water to make yakhni. Oh and the spices I put in a mesh cloth…makes it easier. Drain chicken/yakhni. Slice up onion and brown it nicely, add chicken..brown chicken. Add the yakhni. Add rice. Wait for rice to get cooked.

[Chicken_Biryani]

Re: Chicken pulao

@Lusi

isnt this same as my way?

Yup Lusi, the only thing being that I dont boil chicken to make a broth .. so basically just a splash of water for the onions to release color and flavour and then as we start frying the chicken pieces in the onion, the water evaporates and chicken gets fully fried and then I add water for the rice ..

but honestly your recipe, where you make the broth first and then fry the chicken, definitely gives a much more aromatic pulau ..

[Chicken_Biryani]

Re: Chicken pulao

Ok another important question I want to ask.. When tying up the whole masala’s in a muslin cloth .. is the flavour able to get released fully into the broth? and do you throw away the cloth every time or just wash it and keep it for next use?

[Hadeel]

Re: Chicken pulao

I make it like your way CB.. and it doesn’t even take up much time. Easy peasy recipe for beginners like me. Looks something like this (not the best picture quality but you get the idea):

But I like Lusis recipe better.. I think I’m gonna try that the next time I make it.

[Chicken_Biryani]

Re: Chicken pulao

Yes Hadeel, definitely making a chicken stock first and then cooking rice in that stock adds to the aroma of pulau ..