Low Fat Chicken Pulao
Discover the perfect harmony of flavor and health with this Low Fat Chicken Pulao recipe, a lighter twist on the classic aromatic rice dish. Featuring tender bites of boneless, skinless chicken, fluffy basmati rice, and a fragrant medley of spices like green cardamom, cinnamon, and cloves, this recipe is both guilt-free and packed with irresistible taste. A dollop of low-fat yogurt adds creaminess without the extra calories, while fresh cilantro and mint brighten up every bite. Ready in just 45 minutes, this dish is ideal for busy weeknights or elegant dinners, offering a wholesome option that’s high on flavor but low in fat. Serve it piping hot with a cooling raita or crisp salad for a complete, balanced meal. Perfect for those seeking healthy chicken recipes or quick and flavorful dinner ideas, this Low Fat Chicken Pulao will be your new go-to recipe!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 200 grams Boneless, skinless chicken breasts
- 1 tablespoon Olive oil
- 1 medium, thinly sliced Onion
- 1 teaspoon Ginger-garlic paste
- 3 Green cardamom pods
- 1 small piece Cinnamon stick
- 4 Cloves
- 1 Bay leaf
- 0.5 teaspoon Cumin seeds
- 2 slit Green chilies
- 2 tablespoons Low-fat yogurt
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 2 tablespoons, chopped Cilantro
- 2 tablespoons, chopped Mint leaves
- 2 cups Water
Instructions
Wash and soak the basmati rice in water for 15 minutes. Drain and set aside.
Cut the chicken breasts into bite-sized pieces and set aside.
Heat the olive oil in a large pot over medium heat.
Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for a few seconds until aromatic.
Add the sliced onion and sauté until they become golden brown.
Stir in the ginger-garlic paste and sauté for an additional minute.
Add the chicken pieces to the pot and cook until they are lightly browned.
Mix in the slit green chilies, yogurt, salt, turmeric powder, and red chili powder. Stir well to coat the chicken.
Add the soaked rice and pour in water. Stir gently to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 15-18 minutes or until the rice is cooked through and the water is absorbed.
Turn off the heat and let the pulao sit covered for another 5 minutes.
Garnish with chopped cilantro and mint leaves before serving.
Serve the Low Fat Chicken Pulao hot with a side of raita or salad.
Nutrition Facts
Calories |
870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2593 mg | 113% | |
| Total Carbohydrate | 86.7 g | 32% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 11.9 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1358 mg | 29% | |
*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.
