Nut-Free Chicken Pulao
Savor the comforting flavors of Nut-Free Chicken Pulao, a fragrant and wholesome one-pot rice dish that's perfect for family meals or casual gatherings. This nut-free variation of chicken pulao combines tender, bite-sized chicken thighs with fluffy basmati rice, infused with aromatic spices like cinnamon, cardamom, cumin, and bay leaf for a truly satisfying experience. The recipe is thoughtfully crafted to cater to nut allergies, making it safe yet incredibly flavorful with layers of spice from fresh ginger-garlic paste, green chilies, and coriander powder. Quick to prep and easy to cook, this dish is ready in under an hour, offering a hassle-free way to bring bold Indian-inspired flavors to your table. Garnished with fresh coriander and a refreshing squeeze of lemon, Nut-Free Chicken Pulao is a crowd-pleaser that pairs beautifully with yogurt or a crisp cucumber salad for a complete, balanced meal.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 500 grams boneless chicken thighs
- 3 tablespoons vegetable oil
- 2 medium onion
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 whole green chilies
- 1 teaspoon cumin seeds
- 1 inch cinnamon stick
- 4 whole cardamom pods
- 1 whole bay leaf
- 4 whole cloves
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon black pepper powder
- 1.5 teaspoons salt
- 2 tablespoons fresh coriander leaves
- 1 whole lemon
- 3.5 cups water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Slice the onions thinly and set aside.
Cut the boneless chicken thighs into bite-sized pieces.
Heat the vegetable oil in a large heavy-bottomed pot or a Dutch oven over medium heat.
Add the cumin seeds, cinnamon stick, cardamom pods, bay leaf, and cloves. Fry for a minute until aromatic.
Add the sliced onions and sauté until they turn golden brown.
Stir in the ginger paste, garlic paste, and green chilies. Cook for about 2 minutes until the raw smell disappears.
Add the chicken pieces and cook until they are browned on all sides.
Stir in the turmeric powder, coriander powder, black pepper powder, and salt.
Add the drained rice and gently mix with the chicken and spices, ensuring the rice is well-coated.
Pour in 3.5 cups of water. Stir and bring to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
Turn off the heat and let the pulao stand covered for another 5 minutes.
Remove the lid and fluff the rice gently with a fork.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving.
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 4871 mg | 212% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 17.8 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 408 mg | 31% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2374 mg | 51% | |
*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.
