Low-fat kashmiri chicken pulao
Time to cook
40 minutes
Difficulty
Easy
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.
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
Cold Pressed Olive Oil
0.5 tsp
Step-by-step instructions to cook
Prep
Rinse and soak some basmati rice. Drain right before using
In a mixing bowl, combine the curd along with red chili powder, turmeric powder, coriander powder, and pepper powder. Whisk well.
Cooking
Heat a pressure cooker with oil on medium flame.
Once the oil is hot, add mace, cloves, and cinnamon sticks and let them sizzle.
Add ginger and garlic and sauté for a couple of minutes.
Add onions and sauté them until they turn translucent.
Turn down the heat and add the whisked curd into the sautéed onions. Mix well.
Add chicken pieces and sauté until the chicken is half cooked (about 6 to 8 minutes).
After 6 to 8 minutes, add soaked and washed rice along with water. Sprinkle salt accordingly and stir well.
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.
Open the cooker, fluff up the rice, and mix it evenly with the masala.
Garnish with cashew nuts and crushed almonds and serve hot
Nutrition information
(per serving)
Carbs
21.0
Proteins
10.0
Fats
5.3
Fiber
1.0
173
kcal
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