Chicken Pulao Recipe
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Unrated
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Prep Time
5 mins
-
Cook Time
30 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 basmati rice 400 grams, 14.10 ounces
- 350 grams chicken thigh fillets skinless and boneless, 12 ounces
- 2 tablespoons vegetable oil
- 1 medium brown onion finely chopped, 100 grams, 3.53 ounces
- curry leaves small handful, about 16 leaves
- 3 garlic minced or grated, cloves
- 1 teaspoon ginger grated, can also use bottled ginger
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 2 medium tomatoes seeds removed and finely diced, 300 grams, 10.58 ounces
- ½ cup green peas fresh or frozen (defrosted if using frozen, 70 grams, 2.47 ounces
- 3 cups chicken stock or 3 cups water and 2 ½ teaspoons chicken stock powder, 750 ml/grams, 26.45 ounces
- 3 tablespoons Coriander chopped, fresh leaves
- 1 teaspoon salt plus extra to season the chicken, or to taste
Garnish (optional)
- almond toasted; slivered
- lices egg hard boiled
- Coriander chopped, fresh
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
(12%)
Monounsaturated Fat
2g
(10%)
Cholesterol
53mg
(18%)
Sodium
166mg
(7%)
Potassium
697mg
(15%)
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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