Posted in Cuisine

Recipe -Chicken Pakora Pulao

Preparation Time

Total         50 mins

Prep          15 mins

Cook          35 mins

Serves       4 people

Step 1

Ingredients for chicken stock

Chicken (with bone)     500 grams

Garlic                             1 medium

Onion                            1 small

Bay leaf                          2 small or 1 big

Cumin seeds                 ½ tsp

Salt                                 1 tsp

Cloves                             4

Cinnamon                    1 stick

Black cardamom         2

Chicken Stock

Add chicken, 1 small onion, 1 garlic, bay leaf, cinnamon stick, black cardamoms, salt 1 tsp, black pepper cloves & 1 Litre of water all in a cooking pot. 

Cook it for 20 minutes or until the chicken is tender.

Now strain the stock separately from the chicken. Keep chicken pieces and stock aside for step 2.

eZy Watermark_07-04-2019_02-20-01PM

Step 2

Ingredients for rice

Oil                      3 Tbsp

Rice                   1 cup (soaked for half an hour)

Onion               1 medium ( Julienne cut)

Tomato             1 medium (Cut into cubes)

Ginger & garlic paste    1 Tbsp

Chicken stock (made in step 1)    3 cups

Salt                     1 tsp (to taste)

Red chilli            ½ tsp

Coriander powder           1 tsp

Turmeric powder             1/4 tsp


Heat cooking oil in a deep pan on a medium flame until it is hot.

Add onions & fry them until they are slightly soft & translucent.

Now add chicken from step 1 along with Ginger & garlic paste and fry for 3-4 minutes.

Next, take these chicken pieces out & set them aside for step 3.

After taking out chicken, add tomatoes into the pan along with spices. Cook for a few minutes until they get soft and make paste.

Now add stock from step 1 & bring it to boil.

Drain rice & add them into the pan, stir them gently.

Cook until the rice is done completely. Towards the end of the cook cycle simmer the flame & cover the pot. Cook on a low flame for 3 to 5 minutes

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Step 3

Ingredients chicken pakora

Oil                           3 cups (deep-frying)

Chickpeas flour    1½ cup

Salt                          to taste

Red chilli powder    1 tsp

Turmeric powder    1/4 tsp

Coriander powder       1 tsp

Garam masala powder    1/4 tsp

Baking powder         1 tsp

Cumin seeds             ½ tsp

Chicken pakora

Add chickpeas flour & spices into a bowl & stir well to combine.

Gradually add enough water to form a smooth batter that is thick enough to coat the back of a spoon.

Heat oil in a deep heavy-based frying pan.

Coat chicken pieces from step 2 with this batter and fry for 5-6 minutes, or until the pakoras are crisp and golden-brown.

Add them to you cooked rice (step 2).

Your Chicken Pakora Pulao is ready! Serve with yoghurt, salad.


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