Shahi Chicken Pulao - Pakistani Recipe

Shahi Chicken Pulao - Pakistani Recipe

A delicious and aromatic pulao prepared with lots of whole spices which gives this pulao a distinct taste. Pulao is comfort food and I make it when I want to cook something super quick, easy and satisfying. This aromatic dish made with rice and chicken has added spices and dry fruits, giving it a Shahi flavor.

This special recipe is my nano’s and is my go-to recipe when making Shahi pulao. The dish is great on its own or can be paired with raita, Shami kebabs or Mutton chomps.

Ingredients 

3 cups basmati rice, soaked for half a hour

Chicken stock/yakhni

• 1.5 - 2lb chicken
• 2 tbsp coriander seeds
• 2 tbsp fennel seeds/saunf
• 2 tbsp black peppercorns
• 2 cloves
• 2 tbsp cumin
• 6 garlic cloves
• 2 bay leaf
• 1 medium stick cinnamon
• 1 black cardamom
• 2 tbsp sultanas/golden raisins
• 2 tbsp silvered almonds
• 1 star anise
• 1 onion
• 4 tbsp oil
• 4 tsp salt
• water for chicken stock

Pulao Masala

• 2 onions
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 2 tbsp all spice powder
• 3 tbsp yogurt

Instructions

1. First, to make chicken stock, add water in a large pot and add all the stock ingredients except chicken.
2. Let it simmer for 20 minutes. Now add chicken to the stock. Bring to a boil and let it simmer for another 30 minutes.
3. In a strainer, pour the chicken stock and let it drain in a heatproof bowl. Keep it aside. Take out the chicken pieces. The remainder spices sticking to the strainer can be trashed.
4. In the same pan, heat the oil on medium heat. Once hot, add the onions. Saute until they are translucent. 
5. Add ginger garlic paste and chicken. Saute for two minutes. Don't let the chicken get too brown.
6. Now add all spice powder and yogurt and cook for another 2 minutes on medium high heat.
7. Once the chicken is done add the rice, and 6 cups of chicken stock to the pot along with 1.5 tsp salt if needed.
8. Bring the pulao to a boil on high heat and once more than half of the water has evaporated, add
9. sultanas and silvered almonds. Give it final mix but do not over mix. Once all the water has evaporated.
10. cover the pot with the lid completely and turn the heat down on low.
11. Let the rice cook through for 10 -12 minutes until the remaining moisture has absorbed and the rice is done.
12. Gently mix the rice before serving.

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