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.
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
Instructions
- Heat oil. Add bay leaves, black cardamom, cloves, and cumin seeds. Fry until aromatic.
- Add sliced onions. Fry deep golden-brown. Splash water and cover to trap flavors.
- 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.
- Add halved potatoes and star anise. Fry for 5–10 minutes.
- 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.
- After 5 minutes, taste and adjust salt. Cover and cook on low steam (dum) for 7–8 minutes.
- Fluff gently. Serve hot!
Tried this recipe?Let us know how it was!