Arabic Style Chicken Pulao Recipe English / Urdu

Ingredients:

• 1 kg chicken (cut into pieces)
• 2 cups basmati rice
• 2 medium onions (sliced)
• 4 cloves garlic (minced)
• 1 inch ginger (grated)
• 2 tbsp ghee or oil
• 2 bay leaves
• 4 green cardamoms
• 2 black cardamoms
• 4 cloves
• 2 cinnamon sticks
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp black peppercorns
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp paprika
• 2 medium tomatoes (chopped)
• 2 cups chicken stock or water
• Salt to taste
• Fresh coriander leaves (chopped), for garnishing

Instructions:

1. Wash and soak the basmati rice in water for at least 30 minutes. Drain and set aside.
2. Heat the ghee or oil in a large saucepan or dutch oven over medium heat. Add the sliced onions and cook until golden brown, about 5-7 minutes.
3. Add the minced garlic and grated ginger and cook for another 2 minutes.
4. Add the spices (bay leaves, green cardamoms, black cardamoms, cloves, cinnamon sticks, cumin seeds, coriander seeds, and black peppercorns) and cook for another minute.
5. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
6. Add the chopped tomatoes, turmeric powder, red chili powder, paprika, and salt. Cook until the tomatoes have softened, about 5 minutes.
7. Add the drained rice and chicken stock or water. Stir to combine.
8. Cover the saucepan or dutch oven with a lid and cook on low heat until the liquid has been absorbed and the rice is cooked, about 15-20 minutes.
9. Once the rice is cooked, fluff it with a fork and cover it with a lid. Let it sit for 5 minutes.
10. Serve the Arabic Style Chicken Pulao with freshly chopped coriander leaves for garnishing.

In this lesson, we learned how to make a delicious and aromatic Arabic Style Chicken Pulao. By following the steps carefully, you can enjoy a tasty and authentic Middle Eastern dish in your own kitchen!