Chicken Pulao with Lemon and Onion
Elevate your weeknight dinner routine with this vibrant and flavorful Chicken Pulao with Lemon and Onion! This one-pot wonder combines fragrant basmati rice, tender chicken, and a medley of warm spices like cinnamon, cardamom, and cumin, creating an aromatic base that’s hard to resist. The zesty kick of fresh lemon juice and the sweetness of caramelized onions take this pulao to the next level, perfectly balancing the spices and creating a burst of flavors in every bite. With a preparation time of just 20 minutes and a cooking time of 40 minutes, this recipe is an ideal choice for busy home cooks seeking a satisfying meal that doesn’t skimp on taste. Garnish with fresh cilantro and mint for an herby finish, and pair with cooling yogurt or a crisp salad to round out the meal. Whether you're planning a weeknight family dinner or a festive gathering, this Chicken Pulao is sure to impress! Keywords: chicken pulao recipe, lemon and onion pulao, one-pot chicken rice, flavorful rice dishes, aromatic pulao recipe.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Chicken (bone-in or boneless, cut into pieces)
- 3 large Onions (thinly sliced)
- 1 large Lemon (juiced)
- 2 tablespoons Ginger-garlic paste
- 3 small Green chilies (slit lengthwise)
- 1 cup Plain yogurt
- 1 2-inch piece Cinnamon stick
- 4 pods Green cardamom pods
- 4 Cloves
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (adjust to taste)
- 2 tablespoons Fresh cilantro leaves (chopped)
- 1 tablespoon Fresh mint leaves (chopped, optional)
- 3 tablespoons Vegetable oil or ghee
- 3.5 cups Water or chicken stock
- 1 teaspoon Salt
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes and then drain it completely.
Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for about 30 seconds until aromatic.
Add the sliced onions and cook, stirring frequently, until they are golden brown and caramelized (about 8-10 minutes). Reserve a small portion of the caramelized onions for garnishing.
Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned.
Stir in the green chilies, yogurt, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
Add the drained rice to the pot and gently stir to coat it with the spices and chicken mixture.
Pour in the water or chicken stock and squeeze in the juice from the lemon. Stir gently and bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes until the rice is tender and the liquid is fully absorbed.
Turn off the heat and let the pulao rest, covered, for 10 minutes. Fluff the rice gently with a fork.
Garnish with the reserved caramelized onions, fresh cilantro leaves, and mint leaves (if using). Serve hot with yogurt or a side salad.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 645 mg | 28% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 8.5 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 227 mg | 17% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 820 mg | 17% | |
*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.
