Natu Kodi Pulao

Instructions

1. 1

   Marinate Chicken & Prepare Rice

   • In a large bowl, combine the country chicken pieces, curd, 1 tbsp ginger garlic paste, turmeric powder, 1 tsp red chilli powder, and 1 tsp salt. Mix thoroughly to coat the chicken.
   • Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
   • While the chicken marinates, wash the basmati rice under cold running water until the water runs clear. Soak the rice in fresh water for 30 minutes, then drain completely and set aside.
2. 2

   Sauté Aromatics

   • Place a pressure cooker over medium-high heat. Add the ghee and vegetable oil.
   • Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, star anise, and shahi jeera. Sauté for 30-45 seconds until they become fragrant.
   • Add the thinly sliced onions and a pinch of salt. Sauté for 8-10 minutes, stirring occasionally, until the onions are deeply golden brown.
3. 3

   Build the Masala Base

   • Add the remaining 1 tbsp of ginger garlic paste and the slit green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 4-5 minutes, until they soften and turn mushy.
   • Stir in the remaining 0.5 tsp red chilli powder and the coriander powder. Cook for another minute, stirring constantly, until oil begins to separate from the masala.
4. 4

   Pressure Cook the Chicken

   • Add the marinated chicken to the pressure cooker. Increase the heat to high and sauté for 5-7 minutes, until the chicken is seared and well-coated with the masala.
   • Pour in 1 cup of water, stir well, and scrape any bits from the bottom of the cooker.
   • Secure the lid of the pressure cooker. Cook on medium heat for 4-5 whistles (approximately 15 minutes) until the chicken is about 80% cooked.
   • Turn off the heat and allow the pressure to release naturally. This is crucial for tender chicken.
5. 5

   Cook the Pulao

   • Once the pressure has released, open the cooker. Add the soaked and drained basmati rice, chopped mint leaves, half of the chopped coriander leaves, and garam masala.
   • Pour in the remaining 2.5 cups of water and the remaining 1 tsp of salt. Gently stir everything together once, being careful not to break the rice grains.
   • Bring the mixture to a rolling boil. Secure the lid and pressure cook on medium heat for exactly 2 whistles (about 8-10 minutes).
6. 6

   Rest and Serve

   • Turn off the heat and let the pressure release naturally again. Do not rush this step; it allows the rice to steam perfectly and absorb all the flavors.
   • Open the lid and let the pulao rest for 5 more minutes. Gently fluff the rice grains with a fork.
   • Garnish with the remaining fresh coriander leaves and a generous squeeze of lemon juice. Serve hot with a side of onion raita or a simple salad.