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Peshawari Chicken Pulao Recipe

Peshawari Chicken Pulao is no ordinary chicken pulao. I know you’ve probably tried countless versions before, but trust me — the way I made it today brings out a flavor that’s rich, aromatic, and truly unforgettable.
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Course: Main Course
Ingredients Method

Ingredients
  

  • For Curry Base:
  • 1 cup oil for 1.5 kg Basmati rice
  • 2 bay leaves
  • 1 black cardamom
  • 2 cloves
  • 2 medium onions thinly sliced and browned
  • 1 tbsp ginger-garlic-green chili paste
  • Spices:
  • Salt to taste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Other Ingredients:
  • 3 tomatoes chopped
  • ½ kg chicken bone-in
  • 2 medium potatoes peeled and halved
  • 2 star anise badiyan ke phool
  • 1.5 glasses Basmati rice about 550g
  • 4 glasses water
  • 3 green chilies

Method
 

  1. Heat oil. Add bay leaves, black cardamom, cloves, and cumin seeds. Fry until aromatic.
  2. Add sliced onions. Fry deep golden-brown. Splash water and cover to trap flavors.
  3. Add ginger-garlic-green chili paste. Stir well. Add salt, red chili powder, coriander powder, and tomatoes. Cook till tomatoes soften. Add chicken and cook until coated in masala.
  4. Add halved potatoes and star anise. Fry for 5–10 minutes.
  5. Wash and soak rice lightly. Add 4 glasses water to the masala and bring to boil. Add rice and green chilies. Cook on medium flame.
  6. After 5 minutes, taste and adjust salt. Cover and cook on low steam (dum) for 7–8 minutes.
  7. Fluff gently. Serve hot!
Tried this recipe?Let us know how it was!