Soy-Free Chicken Pulao

Elevate your weeknight dinner game with this sumptuous Soy-Free Chicken Pulao, a one-pot wonder that’s both hearty and flavorful. Perfectly fluffy basmati rice is infused with aromatic spices like cinnamon, cardamom, and cumin, while tender pieces of chicken soak up a fragrant blend of garlic, ginger, and tomatoes. This soy-free variation skips the usual soy-based ingredients, making it perfect for those with dietary restrictions, yet still delivers on bold, authentic flavors. Cooked in either ghee or vegetable oil for a rich depth, and finished with a sprinkle of fresh cilantro, this pulao is a delightfully wholesome meal ready in just one hour. Ideal for family dinners or special gatherings, it's a crowd-pleaser that's as easy to make as it is delicious to savor.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 pound Boneless chicken breasts
• 3 tablespoons Clarified butter (ghee) or vegetable oil
• 1 large Onion
• 4 pieces Garlic cloves
• 1 inch piece Fresh ginger
• 1 medium Tomato
• 1 piece Cinnamon stick
• 4 pieces Green cardamom pods
• 5 pieces Cloves
• 1 piece Bay leaf
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoon Red chili powder
• 1.5 teaspoons Salt
• 0.5 teaspoon Black pepper powder
• 4 cups Water or chicken broth
• 0.25 cup Fresh cilantro

Directions

Step 1

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

Step 2

Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and black pepper.

Step 3

In a large pot or deep pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Stir until the spices are fragrant, about 1-2 minutes.

Step 4

Thinly slice the onion and add it to the pot. Cook until golden brown, stirring occasionally, about 10 minutes.

Step 5

Mince the garlic cloves and grate the ginger piece. Add them to the onion and cook for 1-2 minutes until aromatic.

Step 6

Dice the tomato and add it to the pan along with the ground turmeric, coriander, and chili powder. Cook until the tomato softens and the spices blend, about 3-4 minutes.

Step 7

Add the chicken pieces to the spicy mixture. Stir well to coat the chicken and cook until it turns white, about 5 minutes.

Step 8

Add the soaked and drained rice to the pot, stirring gently to mix with the chicken and spices.

Step 9

Pour in the water or chicken broth, add the salt, and bring to a boil.

Step 10

Reduce the heat to low, cover the pot with a lid, and cook for 20 minutes or until the rice is tender and the liquid is absorbed.

Step 11

Remove from heat and let the pulao sit covered for an additional 5 minutes.

Step 12

Fluff the rice gently with a fork, garnish with freshly chopped cilantro, and serve hot.

Nutrition Facts

Serving size	(2239.0g)

Amount per serving	% Daily Value*
Calories	1852.6

Total Fat 63.9g	0%
Saturated Fat 32.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 494.6mg	0%
Sodium 5103.1mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 14.1g	0%
Total Sugars 20.4g
Protein 161.9g	0%

Vitamin D 22.7IU	0%
Calcium 326.3mg	0%
Iron 16.9mg	0%
Potassium 2210.4mg	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: 31.3%

Protein: 35.2%

Carbs: 33.5%