Pressure Cooker Chicken Pulao – Learn to cook pressure cooker chicken pulao with step by step instructions.
This chicken pulao recipe is a quick fix for those weekday biryani cravings. It is easy to cook, requires much less effort and time than traditional biryani but tastes quite similar.
There is a lot of confusion between biryani and pulao and people refer to them interchangeably but they are completely different.
For biryani, rice and chicken are cooked separately and layered in a pan and slow cooked on dum. For Pulao, rice and chicken are cooked together.
This pulao can be cooked in rice cooker or pressure cooker. Basmati rice, regular white rice, brown rice can be used in this recipe. Just refer to the package instructions for water quantity and cooking time.
STEP BY STEP PRESSURE COOKER CHICKEN PULAO RECIPE WITH PHOTOS:
- Add all ingredients under marination to chicken and marinate for half an hour.
2. Wash 2 cups of rice under running water until clear and soak it in water for 20-30 minutes.
3. Heat oil in a pan, add all items under spices and let them fry for a minute.
4. Add slit green chili, chopped onions and fry for 3-4 minutes.
5. Add ginger garlic paste, stir for 2 minutes till raw smell goes away.
6. Then add marinated chicken, cover and cook on medium high for 6-8 minutes till water oozes.
7. Add 4 cups water and bring it to boil.
8. Drain and add rice, chopped coriander, check for salt and cook on medium for 3 whistles.
9. Switch off the flame, let it sit for 2 minutes, release pressure and gently fluff & mix well.
10. Serve with Onion Raita Recipe for Biryani/ Pulao.
Check out other Non vegetarian recipes:
Natukodi Curry/ Country Chicken Recipe
Mutton Curry/ Mutton gravy Recipe
Stir Fried Fish recipe/ Rohu fish fry/ Health Fish Fry recipe
Check out other rice recipes:
Prawns Pulao Recipe (Shrimps Pulao)
Vegetable Pulao (Rice Cooker/ Pressure cooker Vegetable Pulao)
Tamarind Rice Recipe/ Pulihora
Curd Rice Recipe / Thayir sadam/ Daddojanam
Pressure Cooker Chicken Pulao
Equipment
- Pressure Cooker
Ingredients
- 500 grams Chicken
- 1 big Onion
- 1 Green chili
- 4 tbsp Oil or ghee both can be used
- 2 tbsp Ginger garlic paste
- 4 Cups Water
- 2 Cups Rice
- Chopped Coriander
Marination
- 3 tbsp Curd
- 1/2 tbsp Turmeric
- 2 1/2 tbsp Salt
- 3 tbsp Chili powder
- 2 tbsp Masala Powder
Spices
- 2 Bay leaves
- 4 Cloves
- 2 Star anise
- 2 Mace
- 1/2 tbsp Shah jeera
- 1 inch Cinnamon
Instructions
- Add all ingredients under marination to chicken and marinate for half an hour.
- Wash 2 cups of rice under running water until clear and soak it in 4 cups of water.
- Heat oil in a pan, add all items under spices and let them fry for a minute.
- Add slit green chili, chopped onions and fry for 3-4minutes.
- Add ginger garlic paste, stir for 2 minutes till raw smell goes away.
- Then add marinated chicken, cover and cook on medium high for 6-8 minutes till water oozes.
- Add soaked water and bring it to boil.
- Drain and add rice, chopped coriander, check for salt and cook on medium for 3whistles.
- Switch off the flame, let it sit for 2 minutes, release pressure and gently fluff & mix well
- Serve with onion raita.
Notes
- Marinate chicken overnight, if not place the marinated chicken in refrigerator for at least 30 minutes.
- You can soak the rice in 4 cups of water, drain and add same water to chicken.
- This pulao can be served alone, with raita or onions on side.
I’d love to know your thoughts about this dish! Please leave a comment or share a picture on Instagram with the hashtag #foodieplatter6