Chicken Pulao Bengali Style

Pulao is a sweet one-pot dish made of kolam rice (known as "Govindobhog" in Bengali) mixed with vegetables, chicken/mutton, and spices. There are several types of Pulao dishes popular in India like Veg pulao, Chicken pulao, Paneer pulao, Kashmiri pulao, etc. 

Now, let's talk about today's recipe - "Bengali style Chicken Pulao". This chicken pulao is not only easy to prepare but is delicious as well. If we compare it with biriyani, it does not involve those many steps that are required to cook biriyani.

So, what are we waiting for? Let's get to the recipe fast!

Ingredients: 

• Govindobhog rice ("Kolam rice" in Telegu) - 150 gm
• Chicken (either boneless or medium-sized)  - 300gms
• Curd - 4 tablespoons
• Onions - 1 large
• Garlic and ginger paste - 1 teaspoon
• Tomatoes - 1 large
• Green chilies - 4 (finely chopped)
• Red chili powder - 1 teaspoon
• Cumin Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Turmeric powder - 1 /2 teaspoon
• Desi Cow Ghee - 2 tablespoons
• Oil - 2 tablespoons
• Salt, as per taste
• Sweet - 2 teaspoon
• Cinnamon - 1 large stick
• Cardamom - 4 (1 black + 3 green)
• Cloves - 6 to 7
• Bay Leaves - 2 

The step-by-step process (photos)

• Wash the rice thoroughly and leave it aside to drain the water for drying it completely.

• To marinate chicken, take a bowl and add the chicken pieces, curd, ginger-garlic paste, red chili powder, salt, turmeric powder, cumin powder, coriander powder. Mix well and set it aside for 30 minutes.

• After 30 minutes, take a pan and heat oil. Add the finely chopped onions and fry for 3 to 4 minutes on a high flame.

• When onions become soft and golden in color then, add the chopped tomatoes and green chilies. Fry for 3 to 4 minutes.

• Next, add the marinated chicken and mix well. Cook for 10 minutes on a low flame, cover it and stir it occasionally.

• After 10 minutes, add 1 cup of water and mix well. Cook for another 10 minutes.

• Switch off the flame and keep the chicken aside.

• Take another deep bottomed pan, switch on the gas, and add ghee.

• When the ghee completely melts, add the green and black cardamoms, bay leaves, cloves, and cinnamon stick to the ghee and stir it for a minute.

• Now add rice and fry for 5 minutes on a medium flame. Add salt and mix well. 

• Add the previously cooked chicken along with rice and add 1 cup of water, cover the pan and cook it on a low flame for 10-15 minutes. Keep checking so that the mixture is not burnt.

• When the water has been absorbed fully take out the lid, add sugar, 1/2 teaspoon of garam masala powder, and mix well.

• Check the rice if it is well cooked or not and add salt, if needed, as per your taste.
• Turn-off the gas and serve with raita for lunch or dinner.

Kindly try this at your home. Do like, comment, and share!