Chicken Pulao Recipe
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Additional Time
10 mins
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Total Time
45 mins
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Servings
4 to 6 serves
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Calories
404 kcal
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Course
Main Course
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Cuisine
Indian
Chicken Pulao Recipe
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Easy to make, one pot, and ready in no time. This chicken pulao recipe is something you just have to try. It's great for those busy weeknights, meal prep, and even special occasions.
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Ingredients
- 2 cups (400 grams, 14.10 ounces) basmati rice
- 350 grams (12 ounces) chicken thigh fillets skinless and boneless
- 2 tablespoons vegetable oil
- 1 medium (100 grams, 3.53 ounces) brown onion finely chopped
- Small handful of fresh curry leaves 1 small spring of about 16 leaves
- 3 garlic cloves minced or grated
- 1 teaspoon ginger grated, can also use bottled ginger
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 2 medium (300 grams, 10.58 ounces) tomatoes seeds removed and finely diced
- ½ cup (70 grams, 2.47 ounces) green peas fresh or frozen (defrosted if using frozen)
- 3 cups (750 ml/grams, 26.45 ounces) chicken stock or 3 cups water and 2 ½ teaspoons chicken stock powder
- 3 tablespoons fresh coriander leaves chopped
- 1 teaspoon salt or to taste plus extra to season the chicken
Garnish (optional)
- toasted slivered almonds
- Slices of hard boiled eggs
- chopped fresh coriander
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Instructions
- Rinse your rice under room temperature running water 2 or 3 times until the water runs clear. Completely drain the rice. Set aside.
- Cut chicken thigh fillets into tiny cubes, lightly season with salt. Set aside.
- Heat 2 tablespoons oil in a large saucepan, then on medium low heat fry the onion until lightly golden brown.
- Next, add the curry leaves, garlic, grated ginger, coriander powder, and chilli powder. Reduce the heat to low and fry for 1 -2 minutes.
- Add the cut chicken, turn up the heat, frying for 2-3 minutes, while stirring the chicken into the spices until well coated.
- Add the diced tomato, peas and mix well. Scrape the bottom of the pan to loosen anything that may be stuck to the bottom.
- Add the drained rice, gently stir to mix everything.
- Add the chicken stock (or water and stock powder if using), coriander leaves, salt, and gently mix. Taste the liquid and adjust the seasoning as desired.
- Bring the liquid to a boil, then reduce the heat to bring the liquid to a gentle simmer. Gently stir the rice and then cover with a lid. Cook on low heat for 25 minutes.
- Turn off the heat and allow the rice to rest covered for 10 minutes.
- Remove the lid, use a fork or spoon to gently fluff the rice. Serve. Garnish with silvered almonds, hard boiled eggs, and fresh coriander if desired.
Nutrition Information
Show Details
Serving
1 serve
Calories
404kcal
(20%)
Carbohydrates
63g
(21%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Cholesterol
53mg
(18%)
Sodium
166mg
(7%)
Potassium
697mg
(20%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 4to 6 serves
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 404kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 53mg | 18% |
| Sodium | 166mg | 7% |
| Potassium | 697mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
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