White Chicken Pulao Recipe

White Chicken Pulao


My felines are eating dates. We have a major cluster of dates as endowments during Ramadan and today I gave some of them to my significant other at night. One of my felines drew close, began sniffing as common and afterward with his paw he attempted to grab it. From the start we thought he was simply playing and moved away the plate from him. He came around that way as well and kept grabbing. This time I ascended the plate and he began climbing once again me. Whimpering ceaselessly and scouring his head against my arms…he nearly argued for the dates. Full, enormous, and dim brown…those dates most likely were ravishing!! May be he began to look all starry eyed at their looks!!

So I gave him one, feeling that he will before long free his advantage. Be that as it may, amazingly he chomped every last bit of it and turned out to be too anxious to even consider tasting another. He ate 4 dates individually in that manner. Subsequent to completing the last one he gazed at me in expectance….with his large, watery, honest and spellbinding eyes…but I opposed and pressed the dates to the cooler once more. I expected that some more dates will influence his stomach!

This is a similar feline which gets into battle regularly. All things considered he doesn’t get into battle on his own….rather another feline hauls him into it. I have no clue on which ground they have cleared their enmity…but it should an unpleasant one, as the battling is proceeding for more than 3-4 months.

I made this white chicken pulao on Eid and it turned out fabulous. It resembles a smaller than normal Biriyani. Somewhat gentle however overflowing with taste. I don’t care for sheep in Pulao. I think they are intended for some more extravagant category…whereas pulao isn’t that rich. It’s sweet-smelling, flavourful and generous. So on the off chance that you need to go non-veg with pulao, at that point delicate and delicious chicken is consistently the best choice. I have not utilized any significant powder flavors in it starting at course the pulao must be white. So I ground the entire flavors and marinated the chicken with them. Curd additionally assumes a major job in making this pulao. Curd gives this chicken pulao a wealth in taste, makes the chicken delicate and simultaneously it makes the rice fleecy. Utilizing ghee in Pulao is must. Be that as it may, on the off chance that you are controlling excessively, at that point simply include a sprinkle of dissolved ghee in the last advance of making pulao. Ghee confers a smell, so unmistakable that it is practically imperative.

How to make White Chicken Pulao

Dry meal the fixings recorded under the marinating flavors for 1 moment, or until you begin to get their impactful fragrance. Try not to broil for long and make them dark. The flavors ought to be a little caramel subsequent to cooking.

Let them come to room temperature and afterward granulate them to a fine powder.

Take the chicken pieces in a bowl. Include the thick curd, ginger – garlic glue, salt and the entirety of the ground flavors. Let the chicken marinate for 30 minutes to 60 minutes.

Wash the rice with water until get water runs out and afterward absorb the rice water for 30 minutes.

When the marination is done, take a substantial bottomed skillet/dutch broiler/dechki for cooking.

Warmth 1 tbsp ghee/oil in it. When the ghee is totally softened, put the hardening flavors into it.

Sauté for certain seconds or until the oil gets sweet-smelling.

At that point include all the cut onions. Mix and cook till the onions become brilliant dark colored.

Presently include the marinated chickens with all the marinating glue.

Blend well and let the chicken cook until they begin to change shading from both the sides. Include entire green chillies and cook for increasingly 3-5 minutes or until the marinating glue is cooked and turns out to be thick and clingy.

Include the potatoes and sautéed cashews. Give a decent mix to blend well.

Channel water from the rice and add the rice to the chicken. Blend well and include 2 and ½ cups of water. For the most part we need just about 4 cups of water to cook 2 cups of rice, however we as of now have enough dampness in curd, chicken and onions. Likewise we will include rose and screw pine water, so diminishing water at this stage is essential.

Pour the rose water, screw pine water, mitha attar and the remainder of the ghee. Blend once more.

Put spread and cook till the rice is altogether cooked. Cooking ought to be done totally on low fire. Cooking the rice will take to some degree 15-20 minutes relying upon your nature of rice.

When the rice is altogether done, lighten the rice with a fork and serve hot with some raita.

White Chicken Pulao Ingredients

2 cups of fine Basmati rice

600gm chicken on bone

2 huge onions – meagerly cut

6-8 cloves of garlic – glue

2, 1 inch stick of ginger – glue

2 green chillies

1 and ½ cup of thick curd

2 potatoes – stripped and split (absolutely discretionary)

¼ cup of cashew – daintily sautéed in oil


1 and ½ tbsp ghee (you can utilize half oil and half ghee)

2 tsp rose water

1 tsp kewra water/screw pine water (discretionary)

½ tsp mitha attar (discretionary)

Marinating Spices:

1 tsp cumin seeds

1 tsp coriander seeds

3 green cardamoms

3 cloves

1 medium cinnamon stick

6-7 dark peppercorns

4-5 white peppercorns

½ star anise

1 mace

¼ of a nutmeg

Flavors for treating:

3-4 green cardamom

3-4 cloves

1 huge cinnamon stick

2-3 medium inlet leaves

About Akram Ali

Akram Ali is cook as well student of BSC Chemical Engineering. He works as part time is blogging and share the daily new Recipe for people who love to learn cook.

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