Dairy-Free Chicken Pulao

Savor the irresistible flavors of Dairy-Free Chicken Pulao, a fragrant one-pot meal featuring perfectly spiced basmati rice and succulent pieces of chicken. This dairy-free twist on a classic chicken pulao is seasoned with a medley of whole spices, including cinnamon, cardamom, and cloves, creating an aromatic base that's infused with bold flavors. The dish highlights fresh ingredients like ginger, garlic, green chilies, and cilantro, ensuring every bite bursts with zest. Ideal for those seeking a lighter, dairy-free option, this recipe is perfect for weeknight dinners or festive occasions alike. Ready in just an hour, this wholesome pulao delivers a comforting, hearty meal that pairs beautifully with a side of cooling raita or fresh salad.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 pound Boneless, skinless chicken thighs
• 3 tablespoons Vegetable oil
• 1 large Onion
• 4 large Garlic cloves
• 1 inch Ginger
• 2 small Green chili peppers
• 1 medium Tomato
• 1 piece Cinnamon stick
• 2 pieces Black cardamom pods
• 4 pieces Green cardamom pods
• 6 pieces Cloves
• 1 large Bay leaf
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 2 teaspoons Salt
• 2 tablespoons, chopped Fresh cilantro
• 4 cups Water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 20 minutes while preparing the other ingredients.

Step 2

Cut the chicken thighs into bite-sized pieces. Finely slice the onion, mince the garlic cloves, grate the ginger, and chop the tomato.

Step 3

In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, black cardamom pods, green cardamom pods, cloves, and bay leaf. Sauté for about 30 seconds until fragrant.

Step 4

Increase the heat to medium-high and add the sliced onion. Cook until the onion is golden brown, about 5-7 minutes.

Step 5

Add the minced garlic, grated ginger, and green chili peppers. Sauté for another 2 minutes.

Step 6

Stir in the chopped tomato, coriander powder, turmeric powder, red chili powder, and salt. Cook until the tomatoes are softened and the oil starts to separate, about 5 minutes.

Step 7

Add the chicken pieces and cook until they are browned on all sides, about 5 minutes.

Step 8

Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spice mixture.

Step 9

Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the rice is cooked and the liquid is absorbed.

Step 10

Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.

Step 11

Fluff the pulao with a fork, garnish with chopped cilantro, and serve hot.

Nutrition Facts

Serving size	(2358.7g)

Amount per serving	% Daily Value*
Calories	2098.4

Total Fat 95.7g	0%
Saturated Fat 20.5g	0%
Polyunsaturated Fat 25.3g
Cholesterol 567.0mg	0%
Sodium 6402.1mg	0%
Total Carbohydrate 174.4g	0%
Dietary Fiber 21.5g	0%
Total Sugars 25.6g
Protein 142.9g	0%

Vitamin D 31.8IU	0%
Calcium 474.6mg	0%
Iron 19.8mg	0%
Potassium 2652.4mg	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: 40.4%

Protein: 26.8%

Carbs: 32.7%