Vegetarian Chicken Pulao
Dive into the irresistible world of flavors with this Vegetarian Chicken Pulao recipe—an innovative twist on the classic chicken pulao, perfect for plant-based eaters! Featuring tender plant-based chicken pieces, aromatic basmati rice, and a medley of warming spices like cumin, cinnamon, and cardamom, this dish delivers all the comforting, rich notes of traditional pulao without the meat. A creamy blend of yogurt and vibrant tomatoes ties together the savory spices for a mouthwatering one-pot meal that's hearty yet light. Ready in just 45 minutes, this vibrant vegetarian pulao is ideal for busy weeknights or special occasions, with a fragrant garnish of fresh coriander to complete the dish. Perfect for fans of vegetarian recipes, Indian comfort food, and quick meal ideas!
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Recipe Information
Ingredients
- 1.5 cups Basmati rice
- 250 grams Plant-based chicken pieces
- 2 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 1 inch Cinnamon stick
- 3 Cardamom pods
- 4 Cloves
- 1 large Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 2 Green chilies, slit
- 1 large Tomato, chopped
- 0.5 cup Yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 2.5 cups Water
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for about 30 seconds until the spices become fragrant.
Add the sliced onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the minced garlic, minced ginger, and slit green chilies. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomato and cook until it becomes soft and pulpy, approximately 3-4 minutes.
Stir in the plant-based chicken pieces and cook for 3-4 minutes until they start to brown slightly.
Add the yogurt, salt, turmeric powder, red chili powder, and garam masala. Mix well and cook for another 3 minutes, allowing the spices to blend with the yogurt.
Add the drained rice to the pot and gently stir to coat the rice with the spice mixture.
Pour in 2.5 cups of water and bring the mixture to a boil.
Once it boils, reduce the heat to low, cover with a lid, and let it simmer for 15 minutes or until the rice is cooked and the water is absorbed.
Turn off the heat and let the pulao rest for 5 minutes. Remove the lid and gently fluff the rice with a fork.
Garnish with chopped fresh coriander leaves and serve hot.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 6.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 141 mg | 11% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 517 mg | 11% | |
*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.
