Vegetarian Chicken Pulao

Experience the perfect fusion of traditional flavors and modern cuisine with this Vegetarian Chicken Pulao—a delightful twist on the classic chicken pulao. Made with fragrant basmati rice and hearty plant-based chicken pieces, this one-pot wonder is spiced with aromatic whole spices like cumin, cinnamon, and cardamom, bringing an authentic burst of Indian flavors to your table. A medley of sautéed onions, garlic, ginger, and green chilies combines with creamy yogurt and vibrant garam masala to create a rich, savory base that soaks into the tender grains of rice. Ready in just 45 minutes, this easy yet indulgent recipe is perfect for weeknight meals or special occasions. Top with fresh coriander for a pop of color and serve it hot for a wholesome, vegetarian feast that everyone will savor.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 250 grams Plant-based chicken pieces
• 2 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 1 inch Cinnamon stick
• 3 Cardamom pods
• 4 Cloves
• 1 large Onion, thinly sliced
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 Green chilies, slit
• 1 large Tomato, chopped
• 0.5 cup Yogurt
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 2.5 cups Water
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

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

Step 2

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

Step 3

Add the sliced onions and sauté until they turn golden brown, about 5-7 minutes.

Step 4

Stir in the minced garlic, minced ginger, and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.

Step 5

Add the chopped tomato and cook until it becomes soft and pulpy, approximately 3-4 minutes.

Step 6

Stir in the plant-based chicken pieces and cook for 3-4 minutes until they start to brown slightly.

Step 7

Add the yogurt, salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for another 3 minutes, allowing the spices to blend with the yogurt.

Step 8

Add the drained rice to the pot and gently stir to coat the rice with the spice mixture.

Step 9

Pour in 2.5 cups of water and bring the mixture to a boil.

Step 10

Once it boils, reduce the heat to low, cover with a lid, and let it simmer for 15 minutes or until the rice is cooked and the water is absorbed.

Step 11

Turn off the heat and let the pulao rest for 5 minutes. Remove the lid and gently fluff the rice with a fork.

Step 12

Garnish with chopped fresh coriander leaves and serve hot.

Nutrition Facts

Serving size	(1776.2g)

Amount per serving	% Daily Value*
Calories	1268.5

Total Fat 45.6g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 16.9g
Cholesterol 7.3mg	0%
Sodium 3532.8mg	0%
Total Carbohydrate 146.9g	0%
Dietary Fiber 24.5g	0%
Total Sugars 26.3g
Protein 75.4g	0%

Vitamin D 58.8IU	0%
Calcium 656.2mg	0%
Iron 18.3mg	0%
Potassium 2257.9mg	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: 31.6%

Protein: 23.2%

Carbs: 45.2%