QUICK EASY CHICKEN PULAO RECIPE | MILD CHICKEN PULAO | PULAO RECIPE

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa provides a protein boost and is gluten-free.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

For the Yakhni (chicken stock), cube the onions, peel and julienne (slice) the ginger and crush the whole garlic cloves.

In a cook-pot, add the chicken and all the other ingredients for the Yakhni, including ghee and water.

Mix and cover with a lid. Keep heat on high and once it comes to a boil, mix again and place the lid back on.

Cook on low heat for 20 mins until the chicken is nearly tender and the Yakhni is done.

Switch off heat and allow it to cool a bit. Strain the Yakhni in a strainer and separate the chicken pieces. Set aside both separately for use later.

Heat oil and ghee in a heavy bottomed pan and add the bay leaves.

Add the sliced onions and fry on medium heat for around 10 mins until light brown.

Add the ginger garlic paste, mix and fry on low heat for 2 mins.

Add the chopped tomatoes and fry on medium heat for 1-2 mins.

Add the coriander powder, garam masala powder and 1/2 tsp salt.

Add a splash of water, mix and fry on medium to low heat for 2-3 mins.

Add the boiled chicken pieces and fry on medium heat for 3-4 mins until the chicken is browned and the masala coats the chicken pieces.

Add the whisked curd/plain yogurt, mix and cook on low heat for 2 mins until oil separates.

Add the Yakhni (900 ml Chicken stock strained earlier) and the slit green chillies, stir.

Keep on high heat and allow it to come to a boil.

Add the soaked & drained rice and mix.

Cover and cook on medium heat for 5 mins.

Remove lid, stir lightly and cover again.

Continue to cook on low heat for 10 mins until the rice is cooked and the water has dried up.

Optionally garnish the Pulao with the birista (fried onions).

Switch off heat and allow it to rest for 20 mins before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens