Chicken pulao
Time to cook
40 minutes
Difficulty
Easy
Serves
2
A delicious one-pot rice dish cooked with tender chicken, fragrant spices and aromatic basmati rice garnished with cilantro.
Ingredients
Basmati Rice
0.75 Cup
Water
1 Cup
Boneless Chicken
150 gram
Curd
0.25 cup
Ginger Garlic Paste
0.75 tbsp
Red Chilli Powder
1 tsp
Turmeric
0.75 tsp
Garam Masala
0.25 tsp
Salt
0.25 tsp
Mint Leaves
0.75 Tbsp
Coriander Leaves
0.75 tbsp
Pure Cow Ghee
1 tbsp
Cloves
1 Clove
Cinnamon
1 inch
Black Cardamom
1 cardamom
Onion Raw
0.25 cup
Ginger Garlic Paste
0.25 tsp
Green Chillies
1 chilli
Tomatoes
0.25 Cup
Lemon Juice
0.75 Tbsp
Salt
0.25 tsp
Step-by-step instructions to cook
Prep
Rinse the rice thoroughly with water until it runs clear.
Soak the rice in water for 20 minutes.
In a large mixing bowl, combine chicken, yoghurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint, and cilantro.
Mix well using your fingers.
Let it sit for 30 minutes.
Cooking
Heat ghee in a pot over low to medium heat.
Add cloves, cinnamon, and black cardamoms to the hot ghee and sauté for about 4-5 seconds.
Add onions and cook until they turn slightly brown, which takes about 6-8 minutes.
Stir in ginger-garlic paste and cook for an additional 3-4 minutes, ensuring to stir regularly.
Add green chillies and tomatoes, and cook for 2-3 minutes.
Add the marinated chicken and mix well.
Cover the pot with a tight-fitting lid.
Reduce the heat to low and let it cook for 10 minutes.
Meanwhile, drain the soaked rice and add it to the pot along with lime juice, salt, and water.
Gently stir to combine and cover the pan with the lid and cook on low heat for 20-25 minutes, allowing the water to be absorbed and the rice to cook.
Fluff the pulao with a large spoon and garnish it with fried onions, chopped cilantro, and mint; serve hot.
Nutrition information
(per serving)
Carbs
14.6
Proteins
7.9
Fats
4.7
Fiber
1.1
134
kcal
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