Kashmiri Style Chicken Pulao Recipe
Indulge in the rich and aromatic flavors of Kashmiri cuisine with this delightful Kashmiri Style Chicken Pulao. This one-pot dish combines tender chicken pieces with fragrant basmati rice, enhanced by a blend of traditional spices that will transport you to the beautiful valleys of Kashmir. Perfect for a family dinner or a special occasion, this recipe is easy to follow and delivers a comforting, hearty meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (washed and soaked) | 1 cup |
| Chicken breasts (cut into pieces) | 300 grams |
| Mace (Javitri) | 1 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 |
| Ginger | 1 inch |
| Garlic (chopped) | 4 cloves |
| Onion (sliced) | 1 |
| Curd (Dahi/Yogurt) | 1 cup |
| Red chilli powder | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Coriander powder (Dhania) | 1 teaspoon |
| Black pepper powder | 1 teaspoon |
| Cashew nuts | 1 tablespoon |
| Almonds (crushed) | 5 |
| Salt | to taste |
| Sunflower oil | as needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 350-400 |
| Protein | 25g |
| Carbohydrates | 40g |
| Fat | 15g |
| Fiber | 2g |
| Sodium | Varies with salt addition |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Servings: 4
- Cuisine: Kashmiri
- Course: One Pot Dish
- Diet: Non-Vegetarian
Instructions
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Heat the Pressure Cooker: Begin your culinary adventure by heating a pressure cooker over medium flame. Once the oil is hot, add the mace, cloves, and cinnamon stick. Allow these spices to sizzle and release their fragrant aroma into the oil.
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Sauté Aromatics: Add the finely chopped ginger and garlic to the cooker, sautéing for about 2 minutes until they soften and their flavors meld. Next, toss in the sliced onion, continuing to sauté until the onions turn a beautiful translucent color.
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Prepare the Yogurt Mixture: In a mixing bowl, combine the yogurt with red chilli powder, turmeric powder, coriander powder, and black pepper. Whisk these ingredients together until they form a smooth mixture.
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Incorporate the Chicken: Reduce the heat, then gradually add the yogurt mixture to the sautéed onions. Stir well to combine. Introduce the chicken pieces into the mixture, sautéing until they are half-cooked—this will take around 6 to 8 minutes.
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Add Rice and Water: After the chicken has partially cooked, add the soaked and washed rice along with 1.5 cups of water to the pressure cooker. Season with salt to your taste and give everything a good stir to ensure the rice is well coated with the masala.
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Pressure Cook: Close the lid of the pressure cooker and cook for 2 whistles on medium heat. After two whistles, switch off the gas and allow the pressure to release naturally.
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Fluff and Garnish: Once the pressure has released, carefully open the cooker. Using a fork, fluff the rice gently, mixing it well with the masala.
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Serve and Enjoy: Garnish your Kashmiri Chicken Pulao with cashew nuts and crushed almonds for a delightful crunch. Serve this flavorful pulao hot, accompanied by Tomato Onion Cucumber Raita and Carrot Cucumber Tomato Salad with Lemon and Coriander on the side for a complete and satisfying meal.
Enjoy the unique blend of flavors and textures that this Kashmiri Style Chicken Pulao offers, and bring the warmth of traditional Kashmiri hospitality into your kitchen with this simple yet delicious recipe.
