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Aromatic and mild, this Kashmiri Chicken Pulao features tender chicken and long-grain basmati rice cooked with whole spices, saffron, and fennel. Garnished with crispy fried onions and nuts, it's a royal dish perfect for special occasions.
For 4 servings
Preparation and Marination
Prepare Birista (Fried Onions)
Sauté Spices and Cook Chicken
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Aromatic and mild, this Kashmiri Chicken Pulao features tender chicken and long-grain basmati rice cooked with whole spices, saffron, and fennel. Garnished with crispy fried onions and nuts, it's a royal dish perfect for special occasions.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 1145.9 calories per serving with 54.59g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine Rice and Liquid
Dum Cooking (Steam Cooking)
Garnish and Serve
Replace chicken with 250g of paneer cubes and 1.5 cups of mixed vegetables like carrots, peas, and beans. Sauté the paneer lightly before adding it with the rice.
Substitute chicken with 500g of mutton pieces. Pressure cook the marinated mutton for 4-5 whistles until tender before proceeding with adding the rice.
For a more decadent pulao, add a tablespoon of kewra water or rose water along with the saffron milk. You can also add a few tablespoons of fresh cream before the dum cooking stage.
Chicken is a high-quality lean protein source, essential for building and repairing tissues, muscle growth, and overall body function.
The whole spices used, such as cinnamon, cloves, and cardamom, are rich in antioxidants and possess anti-inflammatory properties that can contribute to overall wellness.
Basmati rice is a good source of complex carbohydrates, which are broken down slowly by the body to provide a steady release of energy.
One serving of this Kashmiri Chicken Pulao contains approximately 650-700 calories, depending on the amount of oil and ghee used and the fat content of the chicken.
It can be part of a balanced diet. It's a good source of protein from chicken and carbohydrates for energy. However, it is calorie-dense due to the rice, oil, and ghee. Enjoy it in moderation, especially if you are watching your calorie intake.
The main difference lies in the cooking method. In a pulao, the meat and rice are cooked together in a single pot. In a biryani, the meat and rice are cooked separately (rice is par-boiled) and then layered to cook together in the final 'dum' stage.
Yes, you can use boneless chicken. It will cook slightly faster. However, bone-in chicken is traditionally used as the bones add a significant amount of flavor and richness to the stock and the final dish.
Mushy rice is usually caused by too much water or overcooking. Ensure you use the exact 1:1.75 rice-to-water ratio (1 cup rice to 1.75 cups water). Also, make sure you do not stir the rice too much after adding water and let it rest undisturbed after cooking.