Step-by-Step Instructions

1. 1.Heat Oil and Ghee

   Add 1 cup of cooking oil and 1 to 1.25 tablespoons of desi ghee to a large pot. Heat until the oil is warm.

2. 2.Add Whole Spices

   Once the oil is hot, add 1 teaspoon black peppercorns, 3 cinnamon sticks, 20 green cardamoms, 20 cloves, 2 black cardamoms, 4 teaspoons cumin seeds, and 1.5 broken pieces of nutmeg (javitri). Fry until fragrant.

3. 3.Fry Onions

   Add 4 medium-sized sliced onions to the pot and fry until they turn light brown.

4. 4.Add Ginger-Garlic Paste

   Add 10-12 tablespoons of ginger-garlic paste and sauté until its strong aroma reduces.

5. 5.Sauté Chicken

   Add 2.5 kg chicken pieces to the pot and sauté until the chicken changes color.

6. 6.Add Powdered Spices

   Add 4.5 teaspoons of salt, 2 teaspoons of red chili powder, and 2 tablespoons of coriander powder. Mix all ingredients thoroughly with the chicken.

7. 7.Add Tomatoes and Green Chilies

   Add 4 sliced tomatoes and 20 slit green chilies (with stems removed) to the chicken mixture. Mix well.

8. 8.Add Yogurt

   Pour in 2 cups of whisked yogurt. Mix everything together.

9. 9.Simmer Chicken

   Reduce the heat to medium-low, cover the pot with a lid, and let the chicken simmer for approximately 10-12 minutes. The presenter checks after 15 minutes.

10. 10.Check Chicken

    After 15 minutes, remove the lid. The chicken should be mostly cooked, and there will be liquid from the chicken, yogurt, and tomatoes.

11. 11.Add Rice and Water

    Add 2 kg of pre-soaked (for 30 minutes) Basmati rice and 2 liters of water to the pot. Gently mix the rice into the chicken mixture.

12. 12.Add Salt for Rice

    Add 2 tablespoons of salt to the rice and water mixture. Stir gently to combine.

13. 13.Boil Rice

    Cover the pot halfway with the lid to allow the rice to boil and most of the water to evaporate. Continue boiling until small bubbles appear and the water level is significantly reduced.

14. 14.Prepare for Dum (Steaming)

    Once the water has almost evaporated and only small bubbles remain, sprinkle garam masala powder and fresh coriander leaves over the rice. Arrange a few green chilies on top for garnish.

15. 15.Apply Dum

    Cover the pot with a clean kitchen towel, then place the lid on top. Put a heavy object (like a mortar) on the lid to create a tight seal. Steam the pulao on medium-low heat for 15 minutes.

16. 16.Serve White Chicken Pulao

    After 15 minutes, turn off the heat. Carefully remove the heavy object, lid, and towel. Gently fluff the rice from the sides of the pot. Serve the aromatic White Chicken Pulao with its tender chicken pieces.