Zeeshan Tarka

Zeeshan Tarka Assalamualaikum, I'm Chef Zeeshan, a passionate home chef with 12 years of cooking experience.

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Chicken Pulao with Boiled EggMake a good recipe of this so that I can viral on social media 🍗 Chicken Pulao with Boiled ...
21/07/2026

Chicken Pulao with Boiled Egg
Make a good recipe of this so that I can viral on social media

🍗 Chicken Pulao with Boiled Egg | Restaurant-Style Recipe
Ingredients:

Chicken – 750g

Basmati Rice – 500g (soaked 30 minutes)

Boiled Eggs – 4

Onion – 2 medium (thinly sliced)

Yogurt – ½ cup

Ginger Garlic Paste – 2 tbsp

Green Chilies – 4

Bay Leaves – 2

Black Cardamom – 2

Green Cardamom – 5

Cloves – 6

Cinnamon – 2 sticks

Black Peppercorns – 1 tsp

Cumin Seeds – 1 tsp

Salt – to taste

Red Chili Powder – 1 tsp

Coriander Powder – 1 tbsp

Turmeric – ½ tsp

Garam Masala – 1 tsp

Fresh Coriander & Mint – 1 cup

Cooking Oil/Ghee – ½ cup

Water/Chicken Stock – 4 cups

👨‍🍳 Method:
Heat oil and fry the sliced onions until golden. Remove half for garnish.

Add whole spices, cumin, and ginger-garlic paste. Sauté for 1 minute.

Add chicken and cook until it changes color.

Mix in yogurt, salt, red chili, coriander powder, turmeric, and green chilies. Cook until the oil separates.

Pour in chicken stock (or water) and bring to a boil.

Add soaked rice and cook on medium heat until most of the water is absorbed.

Place the boiled eggs on top, sprinkle garam masala, fried onions, mint, and coriander.

Cover and cook on dum (low heat) for 15–20 minutes.

Gently fluff the rice and serve hot with raita, salad, and pickle.

🔥 Pro Tip:
Lightly fry the boiled eggs with a pinch of turmeric, salt, and red chili before adding them on top. This gives a beautiful color and extra flavor that looks amazing on camera.

Perfect for YouTube Shorts, TikTok & Instagram Reels because of the colorful layers, fluffy rice, juicy chicken, and golden boiled eggs. Serve with a close-up steam shot for maximum visual appeal. 🍽️🔥

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Ingredients:
1 whole chicken, yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric, cumin, coriander, garam masala, black pepper, salt, and oil.

Method:
Make cuts in the chicken, mix all ingredients into a marinade, and coat the chicken well. Marinate for 4–6 hours (or overnight). Steam for 25–30 minutes, then deep-fry until golden and crispy. Serve hot with naan, mint chutney, and lemon.

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Defense Colony
Rawalpindi

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