Delicious Bengali Style Pulao Recipes You Must Try

Yo, let’s talk about a dish that brings the heat and flavor all in one bowl—Hyderabadi Chicken Pulao! This ain’t just your ordinary rice and chicken, fam. We’re diving into a recipe that’s rich, aromatic, and straight-up delicious. Grab your ingredients and let’s get cooking!

Feast Your Eyes!

Check out this stunning dish that’s not just a treat for your taste buds but also a feast for your eyes.

Ingredients

Before we get started, here’s what you’re gonna need:

2 cups basmati rice
1 lb chicken, cut into pieces
1 large onion, thinly sliced
2 tomatoes, chopped
1/2 cup yogurt
2-3 green chilies, slit
1 tablespoon ginger-garlic paste
Whole spices: 2-3 cardamom pods, 1 bay leaf, 4-5 cloves, and a cinnamon stick
1 teaspoon cumin seeds
Salt to taste
Fresh cilantro for garnish
3 cups water (for cooking rice)

Instructions

Alright, here’s how we bring it all together:

Start off by washing your basmati rice under cold water until the water runs clear. This helps to remove excess starch and keeps your rice nice and fluffy. Soak it for about 30 minutes then drain.
In a large pot, heat some oil over medium heat and add your sliced onions. Sauté them until they turn golden brown, then throw in the ginger-garlic paste and green chilies. Stir it up and let those flavors mingle for a minute or two.
Next, toss in the chopped tomatoes and cook them down until they soften. It’s time to add the chicken pieces into the mix along with your yogurt and spices (including the whole spices). Stir well to coat all the chicken in that beautiful mixture.
Cook the chicken until it’s no longer pink—around 10-15 minutes should do. Stir occasionally to keep things from sticking.
Once the chicken’s cooked, add 3 cups of water and bring it to a boil. Season with salt to taste.
Once it’s boiling, carefully add the soaked and drained rice to the pot. Give it a gentle stir and then cover the pot with a lid. Lower the heat and let it simmer for about 20 minutes. Don’t lift that lid, you wanna keep all that steam in!
After 20 minutes, turn off the heat, and let the rice sit covered for an additional 10 minutes. This is where the magic happens.
Finally, fluff the rice gently with a fork, garnish with fresh cilantro, and serve hot!

There you have it, family! A delicious plate of Hyderabadi Chicken Pulao that’s bursting with flavor. Perfect for a cozy dinner or impressing friends at your next gathering. Enjoy every bite!