Indulge in the flavors of traditional cuisine with this easy One Pot Chicken Pulao recipe, designed for a quick and delightful experience using a pressure cooker. This dish captures the essence of Indian spices and tender chicken, making it a perfect meal for any occasion. Let's embark on this culinary journey where simplicity meets taste!


1st : Chicken Pulao In Cooker
Ingredients:

Cooking oil: 4 tbsp
Cloves: 7
Cardamom (lightly bruised): 5
Cinnamon sticks (small): 2
Mace: ½ piece
Black pepper: ¼ tsp
Bay leaf: 1
Shahi jeera : ½ tsp
Onion (thinly sliced): 1 cup
Salt: 2 tsp (divided)
Garlic paste: 1 tbsp
Ginger paste: 1 tbsp (26 g)
Tomato (medium, sliced): 1
Turmeric powder: ½ tsp
Red chili powder: ½ tsp
Garam masala powder: ½ tsp
Chicken (cut into small pieces): 630 g
Nutmeg: ¼ tsp
Paprika or Kashmiri chili (optional): ½ tsp
Basmati rice (soaked for 30 min): 2 cups
Water (room temperature): 3 cups
Hung plain yogurt: 3 tbsp
Green chilies: 5
Kewra water: 4 drops
Garnish: Chopped coriander, fried onions

Instructions:

Start with Spices: In a pressure cooker, heat 4 tbsp of oil. Add cloves, cardamom, cinnamon, mace, pepper, bay leaf, and shahi jeera. Sauté for 30-40 seconds until fragrant.
Onion & Spices: Add sliced onion, sauté with 1 tsp of salt until it turns light brown. Stir in garlic and ginger paste, cooking for another 20-30 seconds. Add the sliced tomato.
Seasoning: Mix in turmeric, red chili, and garam masala powder.
Add Chicken: Introduce chicken pieces, sautéing on medium-high heat for 5 minutes. Add 1 tsp salt, nutmeg, and optional paprika or Kashmiri chili.
Rice & Liquids: Add the soaked basmati rice, mixing it well with the chicken. Pour in 3 cups of water, add yogurt, and another tsp of salt (adjust to taste). Include green chilies and kewra water.
Pressure Cooking: Seal the cooker and cook on high heat for 3-4 whistles. Use the pressure cooker's weight (the device on top) to seal it properly.
Rest & Serve: Turn off the heat, let it rest for 30 minutes without opening the lid. Open, garnish with chopped coriander and fried onions. To serve, gently transfer to a bowl to avoid breaking the rice.


2 nd recipe: Puran Dhakar Khichuri

Ingredients:

1 whole chicken, cut into small pieces
1 tbsp lemon juice
2 tsp salt (plus extra for taste)
1 tsp red chili powder
¾ tsp turmeric powder
¾ tsp garam masala
½ tsp cumin powder
½ tsp coriander powder
1½ tbsp garlic paste
2 tbsp ginger paste
1 tbsp oil (for marinade)
¼ cup + 2 tbsp cooking oil (for cooking)
2 medium onions, thinly sliced
½ tsp shah jeera (caraway seeds)
8 cloves
2 small sticks cinnamon
4 cardamom pods, slightly bruised
1 bay leaf
¾ tsp black pepper powder
3 black cardamom pods, powdered
1/8 tsp nutmeg powder
7-8 green chilies, slit
1 medium tomato, chopped
½ cup moong dal, soaked for 1 hour
¼ cup masoor dal, soaked for 30 minutes
3 cups kalijeera/gobindobhog/chinigura rice, soaked for 30 minutes
4 cups hot water
¾ tsp roasted cumin powder
2 tbsp fried onions
2 tbsp chopped fresh coriander
Instructions:

Marinate the Chicken:
In a large bowl, combine the chicken pieces with lemon juice, 2 tsp salt, red chili powder, turmeric, garam masala, cumin, coriander, garlic paste, ginger paste, and 1 tbsp oil. Mix well to coat the chicken evenly. Marinate for at least 30 minutes.
Cook the Onions and Spices:
Heat ¼ cup + 2 tbsp cooking oil in a large pot over medium heat. Add sliced onions and sauté until light brown.
Add shah jeera, cloves, cinnamon sticks, cardamom pods, and bay leaf. Stir well for a minute until fragrant.
Cook the Chicken:
Add the marinated chicken to the pot. Sauté on high heat for 5 minutes, then cover and cook on medium heat for another 5 minutes.
Stir in black pepper, powdered black cardamom, nutmeg, and green chilies. Continue to cook for 15 minutes on medium heat, stirring occasionally.
Add Dal, Rice, and Water:
Mix in the chopped tomato, soaked moong dal, and masoor dal. Add the soaked rice and mix everything together.
Pour in 4 cups of hot water and adjust salt to taste. Bring to a simmer, then cover and cook on very low heat for 20 minutes.
Garnish and Serve:
Once the rice and chicken are fully cooked, sprinkle roasted cumin powder, fried onions, and fresh chopped coriander on top for garnish.
Serve hot, ideally with a side of yogurt or raita.
Enjoy this hearty and delicious one-pot meal that blends the rich flavors of spices, tender chicken, and aromatic rice!

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