Chicken Neck Pulao
Chicken Neck Pulao is a fragrant, spiced rice recipe cooked with tender chicken necks. Its aromatic flavours and subtle spices make it a comforting, homestyle meal that’s both hearty and satisfying.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 700 g Chicken Neck
- 300 g Rice
- 50 ml Oil
- 1 Onion
- 2 Black Cardamoms
- 2 Bay Leaf
- 1 tsp Cloves
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper (adjust to taste)
- 1 Star Anise
- 1 Cinnamon Stick
- 2 Tomatoes
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tbsp Garam Masala
- 1 tsp Biryani Masala
- 1 tsp Salt (adjust to taste )
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 700 ml Water
Instructions
- 1
Heat the oil in a large pan over medium heat until hot.
- 2
Add the sliced onion and cook for 6–8 minutes, stirring occasionally, until it turns golden brown.
- 3
Add the whole spices and sauté for 2–3 minutes until fragrant.
- 4
Add the chicken neck pieces and cook for 5–6 minutes, stirring occasionally, until lightly browned on all sides.
- 5
Add the chopped tomatoes, ginger paste, and garlic paste, and cook for 5–6 minutes until the tomatoes soften and the mixture becomes aromatic.
- 6
Sprinkle in the spices, and cook for 4–5 minutes, stirring continuously to coat the chicken evenly.
- 7
Pour in the water and bring it to a gentle boil.
- 8
Add the rice, stir gently to combine, and cook until most of the water is absorbed.
- 9
Cover the pan with a lid, reduce the heat to low, and let it cook for 15 minutes, allowing the rice to steam and absorb all the flavours before serving.