Chicken Pulao
Indulge in the rich and aromatic flavors of *Chicken Pulao*, a one-pot rice dish that combines tender chicken, fragrant basmati rice, and a symphony of warm spices. This comforting recipe features golden caramelized onions, a creamy yogurt marinade, and the earthy kick of garlic, ginger, and whole spices like cardamom, cloves, and cinnamon. Enhanced with fresh coriander and mint, this pulao delivers a perfect balance of flavor and aroma in every bite. With just 20 minutes of prep time and a simple cooking process, this recipe is perfect for family dinners or celebratory feasts. Serve it steaming hot, and enjoy a traditional South Asian classic that will fill your home with enticing scents and satisfy your taste buds.
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Recipe Information
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
Instructions
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.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring frequently, until golden brown.
Add the garlic paste, ginger paste, and green chilies to the pot. Cook for 2-3 minutes until fragrant.
Add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is browned on all sides.
Incorporate the yogurt into the pot and stir to combine with the chicken. Cook for another 5 minutes.
Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf to the mixture, stirring well to coat the chicken with the spices.
Pour in the water and add salt. Bring the mixture to a boil.
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.
Remove the pot from the heat and let it rest, covered, for 5 minutes.
Fluff the rice gently with a fork and garnish with fresh coriander and mint leaves before serving. Serve hot.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.1 g | 148% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 33.1 g | ||
| Protein | 172.3 g | 345% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 858 mg | 66% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2898 mg | 62% | |
*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.
