Perfect Steamed Chicken Pulao

Spicy Chicken Steamed Rice made with organic rice, chicken, extra virgin olive oil, yogurt, spices, apple cider vinegar, and some vegetables.

Spicy Chicken Steamed Rice

  • Basmati Rice
  • Skinless Chicken with or without bone
  • Ginger and garlic
  • Olive oil
  • Natural desi ghee
  • Whole green chilies
  • Red chili pepper, Cayenne pepper
  • Cumin
  • Nigella seeds
  • Gram Masala
  • Turmeric powder
  • Black pepper
  • Yogurt
  • Vinegar
  • Salt.
  • Tomatoes
  • Onions
  • Cilantro
  • Cinnamon sticks
  • Bay leaves
  • Kalongi
  • Fennel seeds
  • Clove powder
  • Cloves
  • Black pepper corns
  • Whole star anise
  • Green cardamom
  1. Take 800 g of clean rice and soak them for around 21 minutes.
  2. Next in a pan take 800 g of chicken with or without bone, add 70 g of garlic and ginger, some bay leaves, tsp of black pepper corns, 3 whole star anise, 1 thin sliced onion, 1 tbsp of cumin seeds , 3 green cardamom, 1 tbsp of cinnamon powder or whole, 5 cloves, 1 tsp salt, 1 tsp of black pepper, 1 tbsp vinegar and lemon juice and pour 1.6 liter water and bring the mixture to boil.
  3. Then cover and cook until chicken is tender, probably on low flame (for around 13 to 21 minutes).
  4. Then separate the chicken and strain the chicken broth (yakhni).
  5. After that, in a separate large pan put 1 thinly sliced onion and saute until golden brown with olive oil (Ghee), throw in a tsp of cinnamon, 1 finely sliced tomato, 1 tsp of cumin seeds, red chili powder and powdered black pepper respectively, 1 tsp of vinegar, 1 tbsp of Kalongi (nigella seeds) oil and mix. Afterwards add 2 tbsp ginger and garlic paste and some red and green chilies. Then Cook until oil separates.
  6. Now put in the prepared chicken, stir and cook for around 3 minutes. Pour some 300 g of whisked yogurt and mix to incorporate all the ingredients. Next add 1 tbsp of red and black chili powder, half tsp of turmeric powder and some mint leaves. Now mix and saute until the oil separates which should take around 5 minutes.
  7. Next add in the chicken soup (broth) from earlier with 1 tsp of salt and bring the mixture to a boil.
  8. Then put in strained soaked rice and cook until water evaporates to an extent. Finally steam cook the rice on low flame for around 21 minutes.
  9. Thereafter, decorate it with some sliced golden browned onions on top with some green chilies and mint leaves.