Chicken Pulao Recipe By Tasty Recipes

PAKISTANI PULAO RECIPE BY TASTY

Pakistani Pulao Recipe by Tasty image

Here's what you need: basmati rice, chicken, yogurt, cumin seeds, onions, mint leaves, green chiles, coriander seed, chili flakes, turmeric, salt, ginger, garlic

Provided by Nimra Shahab

Yield 2 servings

Number Of Ingredients 13

Ingredients

1 lb basmati rice
1 lb chicken, washed and cleaned
1 cup yogurt
1 teaspoon cumin seeds, crushed
2 onions, finely chopped
5 mint leaves
5 green chiles
1 teaspoon coriander seed, crushed
½ tablespoon chili flakes
½ teaspoon turmeric
salt, as required
½ tablespoon ginger, minced
½ tablespoon garlic, minced

Steps:

Fry onions in a shallow skillet until light brown. Set aside a few bits for garnishing and once the remaining is golden brown, add When the onion turns golden brown add chicken and fry until golden.
To this, add ginger and garlic and saute. Once combined, add salt, cumin seed, coriander seed, chili flakes and turmeric. Once the oil starts to appear along the top, add 1 cup water and let boil.
To this, add green chilies and mint leaves. Then add the soaked rice in the pot once the quantity of water is enough for the rice to get cooked. Cook on high flame until the water is reduced.
Cover the lid and let the rice cook on low flame for about 15 minutes.
Serve warm alongside fresh vegetables and yogurt.

CHICKEN PULAO RECIPE BY TASTY

Chicken Pulao Recipe by Tasty image

You've heard of chicken biryani, but chicken pulao? That's right, it's a thing after all! Fragrant rice, pungent veggies, and an aromatic chicken - you can't really ask for more in an ideal chicken rice (at least, WE don't think so). With this chicken pulao, you really don't have to, either. It's the epitome of comfort in 30 minutes or less. (This Chicken Pulao was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)

Provided by Priyanka Talari

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

Ingredients

1 lb bone-in chicken
2 cups basmati rice, washed, rinsed, and soaked in water, for 30 minutes
3 ½ cups water
2 tablespoons vegetable oil
2 bay leaves
4 cloves
4 cardamom pods
1 stick cinnamon
6 cashews
¼ cup red onion, sliced
2 green chiles, optional
1 sprig curry leaf, optional
1 teaspoon garlic, minced
1 teaspoon ginger, minced
salt, to taste
¼ teaspoon turmeric powder
5 mint leaves
2 tablespoons fresh cilantro, finely chopped
2 tablespoons red chili powder
½ teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon garam masala powder

Steps:

Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
Add cashews and sauté until light golden brown.
Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
Add minced garlic and minced ginger. Fry until the raw smell goes off.
Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
Serve hot with cucumber or onion raita.

Nutrition Facts : Calories 495 calories, Carbohydrate 90 grams, Fat 10 grams, Fiber 3 grams, Protein 11 grams, Sugar 1 gram

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