Chicken pulao is an easy east Indian rice recipe which has some veggies and is flavored with spices. Easy to make and hassle-free, this chicken pulao is perfect when your in a mood to enjoy some traditional lunch
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 6 servigngs
- 450 grams Chicken cut into pieces
- 300 grams Rice basmati or colam
- 100 grams Ghee or butter
- 1.5 cups Onions chopped (2 large)
- 1 tsp Garlic minced
- 1 tsp Ginger grated
- 4 Cardamoms elichi
- 1 Cinnamon stick 2-inch piece
- 5 cloves lavang
- 2 Tomatoes chopped
- 1 Carrot diced
- 3 cups stock chicken or vegetable
- 1 tsp Salt
- 1/2 tsp Pepper
Wash the rice and set aside
In a vessel, on medium heat, add the ghee (clarified butter).
Then, add the onions, cardamom, cloves, cinnamon and ginger-garlic paste.
Mix well and cook until the onions are translucent
Next, add the chopped tomatoes and continue stirring. Add the chicken cube and mix
Stir in the rice and fry well.
Add the chicken pieces and chopped carrots, mix well.
Next add the stock, salt and pepper - (If stock has salt added reduce salt in the recipe)
Mix well. Bring to a boil.
Once you reach a boil. Cover the pan and lower the heat to minimum
Cook on low for 20 minutes - when done - turn the heat off, do not open the pan and let rest covered for another 15 minutes.
After 15 minutes fluff the rice with a fork.
Serve immediately once done
Calories: 447kcal | Carbohydrates: 50g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 897mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2340IU | Vitamin C: 10.1mg | Calcium: 46mg | Iron: 1.2mg