Pulao is a subtle form of Biryani.
However similar the ingredients may be, they will give out a distinct taste provided you follow a simple rule that ingredients are fried while making biryani and thats not the case with pulao. While making pulao, you should not fry the ingredients too much, you should just boil them in the pan so the rice cooks in the vegetable/chicken/mutton stock.
Lets start with the recipe..
2 inch dalchini (cinnamon stick)
1 badi elaichi
1 tej patta (bay leaf)
1/2 jaiphal (nutmeg)
1 tsp shahi jeera
5 laung (cloves)
1/2 kg chicken
1/2 cup carrots cut length wise, thin, 1 inch length
1/2 cup peas
1/2 cup coconut milk (optional)
1 tbsp ghee
1 tbsp vegetable oil
1 tbsp chopped mint
1 tbsp chopped coriander
2 + 1/2 cup water
5 green chillies finely chopped
salt to taste
Use a heavy bottom deep nonstick pan.
Crush jaiphal and choti elaichi in a mortar
Rub chicken pieces with salt and pepper and leave it to marinate until we are ready with rest of the preparation.
Place the pan on high flame, once hot, add ghee and oil and simmer the flame . Add all spices, fry for just a few seconds, add onion and green chillies and cover the pan. Cook onion till it turns transparent and soft. Add ginger garlic paste and cook further.
Switch to medium flame and add chicken, carrots and peas and cook for 10 minutes.
Make sure that chicken does not get too much fried.
Add coconut milk, simmer the flame and cover the pan with lid, leave it for 5 minutes. (Optional)
Add salt and red chilli powder as you like.
Add 2 and a half cups of water and bring to boil.
Now add rice,coriander and mint and cover the pan with lid.Simmer the flame and let it cook for 20 minutes.
Yummy chicken pulao is ready!!