✅ Achari Chicken Pulao –
introduction
Achari Chicken Pulao – Tangy and Spicy One-Pot Dish
If you love bold flavors and quick comfort food, then this Achari Chicken Pulao is a must-try! Inspired by the spicy tang of traditional South Asian pickles (achar), this one-pot dish beautifully blends tender chicken pieces, fragrant basmati rice, and a special achari masala that brings a delightful twist to regular pulao.
Whether you’re planning a weekend lunch, a casual dawat, or just craving something homely with a punch of flavor—this pulao won’t disappoint!
📝 Ingredients:
For Achari Chicken:
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Chicken – ½ kg (bone-in or boneless)
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Yogurt – ½ cup
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Ginger garlic paste – 1 tbsp
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Achari masala – 2 tbsp (store-bought or homemade)
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Salt – to taste
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Red chili powder – 1 tsp
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Turmeric – ¼ tsp
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Oil – ¼ cup
For Pulao:
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Basmati rice – 2 cups (soaked 30 mins)
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Whole spices – bay leaf, cloves, cinnamon, cardamom
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Onion – 1 large (sliced)
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Green chilies – 2-3 (optional)
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Water – 3½ cups
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Salt – to taste
🔥 Instructions:
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Marinate the Chicken:
In a bowl, mix yogurt, achari masala, ginger garlic paste, red chili, turmeric, and salt. Add chicken and marinate for 30–60 mins. -
Cook the Chicken:
In a heavy pot, heat oil and sauté onions until golden. Add marinated chicken and cook on medium heat until oil separates and chicken is tender. -
Add Rice & Water:
Add soaked rice and whole spices. Stir gently. Pour in water and adjust salt. Let it cook on high until water reduces. -
Steam (Dum):
Once water dries up, cover the lid tightly, lower the flame, and steam for 10–15 mins. -
Serve Hot:
Fluff the rice and serve hot with raita or green chutney.
📌 Tips:
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Use achar masala from a reliable brand for authentic flavor.
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Add a few methi dana (fenugreek seeds) for extra tang.
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Serve with boondi raita or kachumber salad for balance
