Masoor Pulao is a rich, aromatic one pot meal, where tender Chicken pieces cooked with Black Masoor dal and later layered with fragrant Basmati Rice and slow cooked further using the Dum Pukht method. The recipe is a family heirloom and an experience of a lifetime.
This Chicken Masoor Pulao is super simple and need only few basic ingredients, the only extra effort is that soaking the masoor and the rice.
You can make this for a special meal or whenever you get bored of everyday meals.
Whole brown lentils, chicken and rice cooked with masalas and Indian spices to make this delicious pulao is a delight and a healthy meal.
Whole Masoor dal is a great vegetarian protein with very few carbohydrates. The fiber and protein enhance the feeling of fullness and reduce hunger.
Masoor is rich in Folate, Vitamin B9 or Folic Acid which helps your body to produce and maintain new cells, especially red blood cells.
This Chicken Masoor Pulao is packed with proteins, calcium and nutritious vitamins.
Ingredients for Chicken Masoor Pulao
Steps for Chicken Masoor Pulao
Chicken Masoor Pulao
Ingredients
4 to 5 tablespoon Oil
1 piece Star Anise
1 small Mace Flower
1 Black Cardamom
2 Green Cardamoms
2 Cloves
1 Bay Leaf
1 piece Cinnamon Stick
Half teaspoon Caraway Seeds – Shahjeera
1 big Onion
Half kg Chicken
1 tablespoon Ginger-Garlic Paste
1 teaspoon Salt
1 medium Tomato
4 Crushed Green Chillies
Half cup Brown Lentils -Whole Masoor
Half cup Water
Half cup Curd
1 tablespoon Coriander Powder
1 teaspoon Cumin Powder
3 Potatoes
Half litre Water
Fresh Coriander
3 to 4 Green Chillies
1 teaspoon Garam Masala Powder
200 grams Basmati Rice
1 teaspoon Salt
2 tablespoon Clarified Butter
Steps
Soak half cup brown lentils - masoor in water for 1 hour.
Wash and soak 200 grams basmati rice in water for 30 minutes.
Take one big pot in which you want to cook the pulao, heat 4 to 5 tablespoon oil add 1 piece star anise, 1 small mace flower, 1 black cardamom, 2 Green cardamoms, 2 cloves, 1 bay leaf, 1 piece cinnamon stick, half teaspoon caraway seeds shahjeera, sauté for a minute then add 1 big sliced onion, fry the onions till light golden.
Add half kg chicken, 1 tablespoon ginger garlic paste, 1 teaspoon salt, now fry the chicken with ginger-garlic paste and onion on high flame for 2 minutes, then add 1 medium size sliced tomato, 4 crushed green chillies; stir fry the chicken with all these ingredients for 5 to 6 minute on high flame .
Drain the water from the soaked masoor and add it to the chicken, mix it well and fry for 2 minutes, then add half cup water, mix it with light hands, cover the lid and cook on low flame for 6 to 7 minutes.
Take half cup curd in a bowl add 1 tablespoon coriander powder, 1 teaspoon cumin powder, mix it and keep aside.
After cooking the chicken for 6 to 7 minutes add the curd mixture to it, add 3 potatoes cut into pieces; mix it on low flame and then cover and cook for 10 to 15 minutes till the chicken masoor and potatoes are soft.
Then after 15 minutes check the chicken add half litre water, some fresh chopped coriander leaves, 3 to 4 crushed green chillies, 1 teaspoon garam masala powder give a good mix and let it come to a boil.
After it starts boiling drain the water from the basmati rice add it to the boiling water, add 1 teaspoon salt, mix with light hands and cook on high flame for 4 to 5 minutes, then add 2 tablespoon clarified butter .
Then cover and cook on low flame for 10 to 15 minutes till the pulao gets a nice dum.
After 15 minutes check it if done off the flame and let it rest for 15 minutes.
Serve it hot with bondi raita or salad.
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Tips; *Use high quality basmati rice which is aromatic for making pulao and biryani. *Wash basmati rice at least 2 to 3 minutes, soak rice for at least 30 minutes prior cooking for longer non-sticky rice. * Use chicken with bone-in for maximum flavour. Bone-in chicken stays juicy and moist once cooked where as chicken breast tends to dry out. Also chicken bones impart lots of chicken flavour to the dish. *Use good quality ghee, preferably desi ghee for making biryani and pulao. Ghee adds aroma and flavour to the dish.
