White Chicken Pulao Recipe | Pakistani Cooking Recipes | Pakistani Food recipes | Cooking Channel

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is higher in protein, while long-grain rice is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and richer in protein.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers reduce heat while adding sweetness, and jalapeños are often cheaper.

Heat oil in a large pot over medium heat until shimmering.

Add sliced onions and sauté until golden brown, about 5-7 minutes.

Stir in ginger and garlic, cooking until fragrant, about 1-2 minutes.

Add chicken pieces and cook until browned on all sides, about 8-10 minutes.

Mix in yogurt, cumin seeds, cardamom pods, cloves, and bay leaves, cooking for 2-3 minutes.

Add salt and water, bringing to a boil.

Reduce heat to low, cover, and simmer until chicken is cooked through, about 20 minutes.

Remove chicken and set aside, keeping the broth in the pot.

Add basmati rice to the pot, stirring to combine with the broth.

Place the reserved chicken on top of the rice, cover, and cook on low heat until rice is tender and has absorbed the liquid, about 15-20 minutes.

Fluff the rice with a fork and garnish with chopped coriander and mint leaves before serving.

Cooking Techniques

Spice Level: