Soy-Free Chicken Pulao
Elevate your dinner table with this aromatic and wholesome Soy-Free Chicken Pulao, a one-pot masterpiece that combines tender chicken, fluffy basmati rice, and a symphony of warm, whole spices like cinnamon, cardamom, and cloves. Perfect for those avoiding soy, this recipe uses fresh garlic, ginger, and a medley of ground spices to create rich, layered flavors in every bite. Cooked in ghee or vegetable oil for a luxurious touch, and finished with a vibrant cilantro garnish, this pulao is both satisfying and simple to make. Ideal for family meals or special gatherings, this dish is a true comfort food that pairs beautifully with a side of yogurt or fresh salad. Ready in just an hour, it’s a crowd-pleaser you’ll want to add to your regular rotation!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 pound Boneless chicken breasts
- 3 tablespoons Clarified butter (ghee) or vegetable oil
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 1 medium Tomato
- 1 piece Cinnamon stick
- 4 pieces Green cardamom pods
- 5 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper powder
- 4 cups Water or chicken broth
- 0.25 cup Fresh cilantro
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Cut the chicken breasts into bite-sized pieces and season with a pinch of salt and black pepper.
In a large pot or deep pan, heat the ghee or vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Stir until the spices are fragrant, about 1-2 minutes.
Thinly slice the onion and add it to the pot. Cook until golden brown, stirring occasionally, about 10 minutes.
Mince the garlic cloves and grate the ginger piece. Add them to the onion and cook for 1-2 minutes until aromatic.
Dice the tomato and add it to the pan along with the ground turmeric, coriander, and chili powder. Cook until the tomato softens and the spices blend, about 3-4 minutes.
Add the chicken pieces to the spicy mixture. Stir well to coat the chicken and cook until it turns white, about 5 minutes.
Add the soaked and drained rice to the pot, stirring gently to mix with the chicken and spices.
Pour in the water or chicken broth, add the salt, and bring to a boil.
Reduce the heat to low, cover the pot with a lid, and cook for 20 minutes or until the rice is tender and the liquid is absorbed.
Remove from heat and let the pulao sit covered for an additional 5 minutes.
Fluff the rice gently with a fork, garnish with freshly chopped cilantro, and serve hot.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 5103 mg | 222% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 20.4 g | ||
| Protein | 161.9 g | 324% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 326 mg | 25% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2210 mg | 47% | |
*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.
