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A fragrant one-pot meal where tender chicken pieces are cooked with long-grain basmati rice and aromatic whole spices. This North Indian classic is simpler than biryani but just as satisfying, perfect for a weeknight dinner or special occasion.
For 4 servings
Prepare Rice & Marinate Chicken
Sauté Aromatics & Onions
Cook the Chicken Masala
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A fragrant one-pot meal where tender chicken pieces are cooked with long-grain basmati rice and aromatic whole spices. This North Indian classic is simpler than biryani but just as satisfying, perfect for a weeknight dinner or special occasion.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 583.48 calories per serving with 37.45g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Cook the Pulao
Rest, Garnish, and Serve
Replace chicken with 2 cups of mixed vegetables like carrots, peas, beans, and potatoes. Add them after the tomatoes and sauté for a few minutes before adding the rice.
Use 250g of paneer cubes instead of chicken. Lightly fry the paneer cubes until golden and add them along with the rice, or stir them in gently after the pulao is cooked.
Substitute chicken with 500g of mutton pieces. Increase the pressure cooking time to 6-7 whistles or until the mutton is tender before adding the rice.
Increase the number of green chilies or add 1/2 teaspoon of black pepper powder along with the garam masala for extra heat.
Chicken is a high-quality protein source, crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The complex carbohydrates from basmati rice provide a steady release of energy, keeping you fueled and focused throughout the day.
The whole spices used, such as cumin, cloves, and cardamom, are traditionally known to stimulate digestive enzymes and promote better gut health.
This dish contains various minerals from its ingredients, including iron from chicken and manganese and selenium from whole spices and rice.
Yes, Chicken Pulao can be a well-balanced meal. It provides a good mix of protein from chicken, carbohydrates from rice, and fats from ghee. To make it healthier, you can use lean chicken pieces and control the amount of ghee used.
A typical serving of this Chicken Pulao (around 360g) contains approximately 600-680 calories. The exact count can vary based on the cut of chicken and the amount of ghee used.
Pulao is a one-pot dish where the rice and meat/vegetables are cooked together from the start. Biryani is made using a layering technique where par-cooked rice and a separately cooked meat/vegetable gravy are layered and then slow-cooked (dum).
Absolutely! The instructions include a method for cooking in a heavy-bottomed pot. The key is to use a tight-fitting lid and cook on low heat to ensure the rice steams properly.
To avoid mushy rice, use high-quality aged basmati rice, soak it for no more than 30 minutes, maintain the correct rice-to-water ratio, and avoid over-mixing the rice after adding it to the pot.
Yes, you can use boneless chicken. Cut it into 1.5-inch pieces. Note that bone-in chicken generally yields a more flavorful and moist pulao.