Low-fat kashmiri chicken pulao
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Low-fat kashmiri chicken pulao

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Time to cook

40 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A healthier pulao from Kashmir that is made with fragrant basmati rice cooked with juicy chicken pieces and whole spices, using less oil.

A healthier pulao from Kashmir that is made with fragrant basmati rice cooked with juicy chicken pieces and whole spices, using less oil.

Ingredients

Basmati Rice

0.5 cup

Water

0.75 cup

Chicken Breast

0.5 breast

Mace

1 strand

Cinnamon

0.5 inch

Cloves

2 Clove

Mace

1 strand

Fresh Ginger

0.5 inch

Fresh Garlic

2 clove

Onion Raw

1 small

Curd

0.5 cup

Red Chilli Powder

0.5 tsp

Turmeric

0.25 tsp

Coriander Powder

0.5 tsp

Black Pepper

0.5 tsp

Salt

1 pinch

Vegetable Oil

0.5 tsp

Step-by-step instructions to cook

Prep

1

Rinse and soak some basmati rice. Drain right before using

2

In a mixing bowl, combine the curd along with red chili powder, turmeric powder, coriander powder, and pepper powder. Whisk well.

Cooking

1

Heat a pressure cooker with oil on medium flame.

2

Once the oil is hot, add mace, cloves, and cinnamon sticks and let them sizzle.

3

Add ginger and garlic and sauté for a couple of minutes.

4

Add onions and sauté them until they turn translucent.

5

Turn down the heat and add the whisked curd into the sautéed onions. Mix well.

6

Add chicken pieces and sauté until the chicken is half cooked (about 6 to 8 minutes).

7

After 6 to 8 minutes, add soaked and washed rice along with water. Sprinkle salt accordingly and stir well.

8

Close the lid of the cooker and pressure cook for 2 whistles. After 2 whistles, Allow the cooker to release pressure naturally before opening the lid.

9

Open the cooker, fluff up the rice, and mix it evenly with the masala.

10

Garnish with cashew nuts and crushed almonds and serve hot

Nutrition information

(per serving)

Carbs

Carbs

21.0

Proteins

Proteins

10.0

Fats

Fats

5.3

Fiber

Fiber

1.0

173

kcal

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