A flavorful chicken pulao that can also be enjoyed as a curry if you skip the rice.
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Heat the oil in a pan.
Add bay leaves and jeera, and sauté for a minute.
Add sliced onions and cook until they are golden brown.
Stir in ginger garlic paste and cook for a couple of minutes.
Add chili powder, dhania powder, haldi, garam masala, salt, and pepper. Mix well.
Add chopped tomatoes and cook until they soften.
Add the chicken and cook until it is fully cooked.
Once the chicken is cooked, add rice and water.
Cook on high heat until you hear one whistle.
Then, reduce the heat and cook on low for 5 minutes.
Remove from heat and let it rest for a few minutes before serving.
You can adjust the spices according to your taste.
For a richer flavor, you can add some fried onions on top before serving.
If you prefer a curry, simply skip the rice and serve the chicken with your choice of bread.
Can I use other types of meat instead of chicken?
Yes, you can substitute chicken with lamb, beef, or even tofu for a vegetarian option.
What type of rice is best for this recipe?
Basmati rice is recommended for its aroma and texture.
Can I make this dish in a pressure cooker?
Yes, you can make this dish in a pressure cooker by following the same steps and adjusting the cooking time.
Is this dish spicy?
The spice level can be adjusted by varying the amount of chili powder used.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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