Pakistani Punjabi Style Chicken Pulao recipe made in Europe on a glass induction hob.

Step 1

Wash and put 3 glasses of rice to soak

Step 2:

  • 750 grams chicken cut
  • 4 green Ilaichi (green cardamom)
  • 2 big black ilaichi (black cardamom)
  • 2 bay leaves
  • 4 to 5 long (cloves)
  • very small jaiwitri (Don’t have it in Europe I think)
  • 15 to 20 whole black pepper
  • 1 inch of daar chini
  • 1 tbs salt
  • 1 tsp fennel seeds (saunf)

Add the above ingredients in a pot and then add around 2 glasses of water. On high heat (8 points on my Bosch hob), heat for about 10 mins then

  • Add 1 tbs whole coriander

Let the water boil for another 15 mins.

Take the chicken out, and stain the the masala out from the boiled soup.

Step 3

Add 3 tbs oil (I cook in non stick pots so that I can reduce the amount of oil in my food, you can add more if you want, like up to 1 cup. 1 cup! that freaks me out! Anyway …) in a big pot, and add:

  • One sliced onion (fry it till golden brown, the continue to add)
  • 1 tbs garlic
  • 1 tbs ginger
  • 1 tbs zeera
  • chicken (separated in the second step)

Fry for some time when the chicken is a bit golden. Use the soup from step 2. It should be about 1.5 glasses, so add 3.5 glasses of water (a bit more if you have practiced with rice, I don’t like making rice. Especially with tarka).

Boil water, then add rice. Boil on full heat (8 points) till the rice are soft and then put on light heat (1.5 points) with a lid on for about 12 minutes.

And that’s it! Best of luck!

Inspired from https://www.youtube.com/watch?v=cMoyTJzmTZY