Chicken Pulao Cooked in Coconut Milk


2 cups rice

1kg chicken pieces

2 large onions

2 large tomatoes

1”x2 cinnamon sticks

8-10 black pepper corns

1/4th tsp cumin seeds

3-4 cloves

1 bay leaf (optional)

3 tbsp sunflower oil

2 tbsp chopped coriander leaves

2 green chilies

1 tbsp heaped ginger garlic paste

A pinch of turmeric powder

Salt as per taste

2 cups coconut milk+1 cup water


Slice the onions and fry them in oil in a large pot with black pepper corns, cinnamon, cloves, cumin seeds and bay leaf, if at all using. When onion become translucent add chopped tomatoes and let it cook till melts. Meanwhile grind the green chilli and coriander leaves to make a paste. Add ginger garlic paste to the onion tomatoes mixture then add green paste and fry till the raw smell goes off. Now add salt and turmeric powder and fry for 1 minute and add the cleaned and washed chicken pieces. First cook with continuous stirring for 2-3 minutes then cover and let cook till chicken is almost done. Remember you are not going to add water! Let chicken cook in its own juices with spices. Meanwhile wash and drain the rice and then add to the masala and fry stirring till well incorporated and then add the coconut milk and water let it cook till all the liquid is absorbed and rice is done you can add more water/milk if required. Keep stirring occasionally to avoid sticking the pulao to the bottom of the pot. Then cover and cook on very low flame for 5 minutes. Serve hot with papar and achaar.

Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Most Popular

To Top