Name: One Pot Chicken Pulao | Video
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tbsp ghee; 1 tbsp oil; 2 dried bay leaves; 4 cloves; 2 cardamom pods; 1 cinnamon stick; 1 cup sliced onions; 2 tsp ginger garlic paste; 1 green chili, sliced; ½ tsp ground turmeric (turmeric powder); 1 tsp red chili powder; 2 tomatoes, chopped; 1 tbsp garam masala; 2 cups basmati rice, rinsed; 4 cups water; ¼ cup coriander (cilantro) leaves; Salt to taste; Coriander (cilantro) leaves, chopped, to garnish; 500 g chicken, boneless; 1 tbsp ginger garlic paste; ½ tsp ground turmeric (turmeric powder); ½ tsp red chili powder; ¼ cup natural yogurt; Salt to taste

Chicken pulao – Tender chicken, aromatic rice and authentic spices come together in a super delicious pulao that’ll make for an easy weeknight meal. Think simple, one pot meal ready in under 30 minutes. Nothing beats this pulao recipe bursting with traditional Indian flavors.

Whether you cook for your family or friends, food whipped up with love always brings the best eating experience. Sometimes it’s all about the delicious food, while at other times the moments you spent enjoying the food is just wonderful. I believe that the whole experience of cooking and enjoying food becomes unforgettable when you have good company.

The truth is delicious food doesn’t require you to spend hours in the kitchen. Quick and easy meal that pops with deliciousness in every mouthful always bring a big smile to my face.

This chicken pulao is such a meal that’s so simple to cook as well as a joy to eat. Start with marinating the chicken pieces in a mixture of ginger garlic paste, ground turmeric, red chili powder, yogurt and salt. Place in the refrigerator for 30 minutes so the chicken will absorb all the flavors from the marinade.

While chicken is marinating, you can start with the chicken pulao. Fry up a few whole spices – bay leaves, cloves, cardamom pods and cinnamon- in hot oil or ghee. If you’re looking for a healthier version, oil is the best option. Next, onions are added to the pan and sautéed until golden brown.

A quick stir fry of ground spices (ground turmeric and red chili powder) is followed by sautéing the tomatoes until they are mushy. A tablespoon of garam masala adds that last touch of flavor to this chicken pulao. When chicken goes in, cook it for about 10 minutes.

Add rice and water along with a small bunch of coriander (cilantro) leaves. Don’t forget to season. Bring to a boil. Place the pulao over low flame, and simmer until the rice is cooked.

Then comes the final addition of extra coriander (cilantro) leaves. I think this is one of the best chicken and rice meal that you could ever make. What a wonderful way to enjoy a simple meal!

Yield: 4

One Pot Chicken Pulao | Video

Packed with tender chicken and aromatic spices, this chicken pulao is the perfect dinner for any day of the week

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

Marinate chicken:

500 g chicken, boneless
1 tbsp ginger garlic paste
½ tsp ground turmeric (turmeric powder)
½ tsp red chili powder
¼ cup natural yogurt
Salt to taste

Chicken pulao:

2 tbsp ghee
1 tbsp oil
2 dried bay leaves
4 cloves
2 cardamom pods
1 cinnamon stick
1 cup sliced onions
2 tsp ginger garlic paste
1 green chili, sliced
½ tsp ground turmeric (turmeric powder)
1 tsp red chili powder
2 tomatoes, chopped
1 tbsp garam masala
2 cups basmati rice, rinsed
4 cups water
¼ cup coriander (cilantro) leaves
Salt to taste
Coriander (cilantro) leaves, chopped, to garnish

Instructions

Soak rice in water for 20 minutes. Drain. Set aside.
Place 1 tbsp ginger garlic paste, ½ tsp ground turmeric, ½ tsp red chili powder, and yogurt in a bowl. Season with salt. Add chicken, and coat well in the marinade. Cover and marinate for 30 minutes in the refrigerator.
Meanwhile, heat ghee and oil in a large pot over medium-high heat. Add bay leaves, cloves, cardamom pods and cinnamon. Fry for a few seconds. Add onions. Saute, stirring occasionally, for 2-3 minutes or until golden brown. Add ginger garlic paste and green chili. Fry for few seconds or until aromatic.
Add ground turmeric and red chili powder. Stir fry for 1 minute. Season with salt. Stir in tomatoes. Saute, stirring occasionally, for 2-3 minutes or until the tomatoes turn mushy. Add garam masala, and stir fry for few seconds. Stir in chicken. Cook, stirring occasionally, for about 10 minutes.
Add rice, water and coriander (cilantro) leaves. Season with salt. Give a good stir. Bring to boil. Cover with a lid. Reduce the heat to low, and simmer for about 10- 12 minutes or until the water is absorbed and rice is cooked through.
Garnish with chopped coriander (cilantro) leaves.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 595Total Fat 38gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 21gCholesterol 160mgSodium 350mgCarbohydrates 44gFiber 5gSugar 7gProtein 44g

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