Dairy-Free Chicken Pulao
Indulge in the comforting, aromatic flavors of Dairy-Free Chicken Pulao, a one-pot wonder that's perfect for family dinners or special occasions. Crafted with tender boneless chicken thighs, fragrant basmati rice, and a medley of warm spices like cinnamon, cardamom, and cumin, this recipe skips traditional dairy ingredients, making it ideal for those with dietary restrictions. A vibrant tomato base, fresh ginger, garlic, and green chili peppers add depth and warmth, while the fluffy rice absorbs all the rich flavors for a truly satisfying meal. Ready in just under an hour, this dairy-free twist on a beloved South Asian classic is a delightful balance of convenience and culinary flair. Serve it hot, garnished with fresh cilantro, for a wholesome, crowd-pleasing dish that will leave everyone asking for seconds.
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Recipe Information
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
Instructions
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.
Cut the chicken thighs into bite-sized pieces. Finely slice the onion, mince the garlic cloves, grate the ginger, and chop the tomato.
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.
Increase the heat to medium-high and add the sliced onion. Cook until the onion is golden brown, about 5-7 minutes.
Add the minced garlic, grated ginger, and green chili peppers. Sauté for another 2 minutes.
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.
Add the chicken pieces and cook until they are browned on all sides, about 5 minutes.
Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spice mixture.
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.
Remove the pot from heat and let it sit, covered, for an additional 10 minutes to allow the flavors to meld.
Fluff the pulao with a fork, garnish with chopped cilantro, and serve hot.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 6402 mg | 278% | |
| Total Carbohydrate | 174.4 g | 63% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 25.6 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 475 mg | 37% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2652 mg | 56% | |
*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.
