Chicken Pulao

Indulge in the fragrant and flavorful delight of Chicken Pulao, a one-pot wonder perfect for weeknight dinners or festive occasions. This aromatic dish combines tender, juicy chicken pieces with the long, fluffy grains of basmati rice, infused with a medley of bold spices like cumin, cinnamon, cardamom, and cloves. The richness of yogurt enhances the dish, while the subtle freshness of coriander and mint leaves adds a vibrant touch to the final presentation. With golden caramelized onions and a gentle kick from green chilies, this comforting yet elegant pulao strikes the perfect balance between spice and savor. Ready in just one hour, this easy-to-follow recipe promises a hearty, satisfying meal that's best served hot alongside a refreshing raita or crisp salad. Perfect for lovers of Indian and Pakistani rice dishes, this Chicken Pulao is sure to impress!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 500 grams Chicken, cut into pieces
• 3 tablespoons Vegetable oil
• 2 large Onion, thinly sliced
• 1 tablespoon Garlic paste
• 1 tablespoon Ginger paste
• 1 cup Yogurt
• 4 cups Water
• 1 teaspoon Salt
• 1 teaspoon Cumin seeds
• 1 inch Cinnamon stick
• 4 pieces Green cardamom pods
• 4 pieces Cloves
• 1 piece Bay leaf
• 2 pieces Green chilies, slit
• 2 tablespoons Fresh coriander leaves, chopped
• 2 tablespoons Fresh mint leaves, chopped

Directions

Step 1

Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for at least 20 minutes, then drain and set aside.

Step 2

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring frequently, until golden brown.

Step 3

Add the garlic paste, ginger paste, and green chilies to the pot. Cook for 2-3 minutes until fragrant.

Step 4

Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is browned on all sides.

Step 5

Incorporate the yogurt into the pot and stir to combine with the chicken. Cook for another 5 minutes.

Step 6

Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf to the mixture, stirring well to coat the chicken with the spices.

Step 7

Pour in the water and add salt. Bring the mixture to a boil.

Step 8

Once boiling, add the drained basmati rice and stir gently. Reduce the heat to low, cover with a tight-fitting lid, and cook for 15-20 minutes or until the rice is tender and the liquid is absorbed.

Step 9

Remove the pot from the heat and let it rest, covered, for 5 minutes.

Step 10

Fluff the rice gently with a fork and garnish with fresh coriander and mint leaves before serving. Serve hot.

Nutrition Facts

Serving size	(2525.6g)

Amount per serving	% Daily Value*
Calories	2433.0

Total Fat 115.1g	0%
Saturated Fat 27.9g	0%
Polyunsaturated Fat 25.3g
Cholesterol 454.7mg	0%
Sodium 3937.2mg	0%
Total Carbohydrate 176.0g	0%
Dietary Fiber 13.6g	0%
Total Sugars 33.1g
Protein 172.3g	0%

Vitamin D 182.6IU	0%
Calcium 858.2mg	0%
Iron 17.5mg	0%
Potassium 2898.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.6%

Protein: 28.4%

Carbs: 29.0%