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A fragrant one-pot meal where tender chicken and potatoes are cooked with aromatic basmati rice and a unique blend of Gujarati spices. A hint of sweetness and tang makes this pulao truly special.
For 4 servings
Preparation and Marination
Sauté Aromatics and Onions
Cook the Chicken and Vegetables
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A fragrant one-pot meal where tender chicken and potatoes are cooked with aromatic basmati rice and a unique blend of Gujarati spices. A hint of sweetness and tang makes this pulao truly special.
This gujarati recipe takes 75 minutes to prepare and yields 4 servings. At 629.44 calories per serving with 38.37g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Cook the Pulao
Rest and Serve
Replace chicken with 250g of paneer cubes or a mix of vegetables like carrots, peas, and cauliflower. Add the vegetables with the potatoes and pan-fry the paneer separately to add at the end.
Increase the amount of green chilies to 4-5 and add 1/2 tsp of black pepper powder along with the garam masala for extra heat.
Garnish with 2 tablespoons of fried cashews and raisins for a festive touch. Add them just before serving.
Use brown basmati rice instead of white. You will need to increase the water to about 3.5 cups and the simmering time to 35-40 minutes.
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
The basmati rice provides complex carbohydrates, which are the body's main fuel source. They offer a steady release of energy, keeping you feeling full and energized for longer.
The use of curd (yogurt) introduces beneficial probiotics that promote a healthy gut microbiome. Spices like cumin and ginger are also known for their digestive properties.
Whole spices like cloves, cinnamon, and cardamom, along with turmeric, are packed with antioxidants that help combat oxidative stress and inflammation in the body.
One serving of this Gujarati Chicken Pulao contains approximately 600-650 calories, depending on the type of chicken used (bone-in vs. boneless) and the exact amount of ghee.
It is a well-balanced one-pot meal, providing a good mix of protein from chicken, carbohydrates from rice, and fats from ghee. To make it healthier, you can reduce the amount of ghee, use lean chicken breast, and add more vegetables like peas and carrots.
Absolutely. Follow all steps until adding the rice and water in the pressure cooker. Secure the lid and cook on high heat for 2 whistles. Allow the pressure to release naturally before opening and fluffing the rice.
This pulao is a complete meal on its own but pairs wonderfully with a cooling cucumber raita, a fresh kachumber salad (chopped onion, tomato, cucumber), or some crispy papad.
Mushy rice is usually caused by too much water, over-stirring after adding rice, or not using a low enough heat for simmering. Ensure your rice-to-water ratio is correct (1:2 for basmati) and avoid stirring once it starts to simmer.