Straightforward & Fast Hen Pulao


Straightforward Hen Pulao

Many frown upon the plain ‘pulao’ contemplating it inferior to the pampered ‘biryani’. The hen pulao that we make at house is a minimum of any saffron laced biryani regardless of its simplicity. A simple and fast pulao recipe that options basmati rice, hen, coconut milk and aromatic spices. As this decadent one pot dish simmers, the khushboo (aroma) that emanates the kitchen, will put the glamorous biryani to disgrace. 🙂

Fast & Straightforward Hen Pulao Recipe

Marination: 10 mts Prep & Cooking: 45-55 mts

Serves 4-5 individuals

Delicacies: Andhra



1/2 kg hen, washed and drained utterly

2 cups lengthy grained rice, washed and strained

2 onions, finely sliced

2 inexperienced chillis, slit

1/2 tsp ginger garlic paste

1 tomato, finely chopped

1 tbsp chopped coriander leaves

10-12 mint leaves

2 1/2 cups water

1/2 cup thick coconut milk

salt to style

1 1/2 tbsps ghee + 1 1/2 tbsps oil


1/2 cup thick curd/yogurt

3-4 inexperienced chillis, make a small slit in them

1/2 tsp ginger garlic paste

1/2 tsp crimson chilli pwd (alter)

1/4 tsp turmeric pwd

1/2 tbsp coriander leaves

6-7 pudina leaves

1/2 tbsp lemon juice

1 tsp salt

Garam Masala:

7 cloves

1″ cinnamon stick

3 elaichi/cardamom

1 star anise

1 marathi mogga

pinch of mace

pinch of nutmeg pwd

2 bay leaves

1 Marinate hen with the elements known as for ‘marination’ for 10 mts. Whereas the hen is marinating, work on the remainder of the preparation.
2 Warmth oil+ghee in a vessel, add all of the garam masala elements – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.
3 Add sliced onions and inexperienced chillis and saute for six mts until onions flip clear. Add ginger garlic paste and saute additional for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.
4 Add the hen together with marinade and mix properly. Cook dinner on excessive for two mts, cut back flame, place lid and cook dinner for 15-16 mts or until the hen is three fourth cooked with little gravy left. It shouldn’t be utterly dry however appear as if a gravy dish.
5 Add water and coconut milk and convey to a boil. Regulate salt, cut back flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook dinner on low flame until the rice and hen are cooked. This might take approx 15-18 mts. Flip off warmth and don’t take away lid for 10 mts.
6 Take away lid, add 1/2 tbsp ghee and mix gently and serve sizzling with raita and curry of your selection.


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