How to Make Chicken Pulao Recipe

How to Make Chicken Pulao Recipe

DWELL by Michelle

Trust us, you NEED this easy Chicken Pulao recipe! It calls for just one pot, 35 minutes, and a few yummy ingredients. Before you know it, you'll have an incredibly flavorful, Indian-inspired dinner that is just downright comforting. Your family will ask for this easy and oh so good recipe over and over again.

5 from 6 votes

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Prep Time 10

Cook Time 25

Total Time 18

Course Main Course

Cuisine Asian, Indian

Servings servings

Calories 592 kcal

Ingredients

Ingredients For the Chicken

2 cloves garlic , minced
½ inch ginger , minced
1 tbsp red chilli powder (I like this one)
1 tsp garam masala
¼ cup yogurt
salt, to taste (I use 1/4 teaspoon)

Ingredients For the Pulao:

4 tbsp ghee
5 cardamom pods
1 ½ tsp cumin
2 bay leaves
1 cinnamon stick
7 cloves
2 star anise
1 ½ large onion , diced or sliced
3 cups basmati rice
5 cups vegetable broth , sub water
fresh cilantro , chopped
fresh mint , chopped
1 tbsp lemon juice
salt , to taste (I use 1 1⁄2 tsp)

Instructions

In a large bowl, add garlic, ginger, red chili powder, garam masala, salt, and yogurt. Mix until well-combined. Add chicken and mix until it is coated in the marinade. Allow the mixture to marinate for at least 30 minutes for best results.
Heat a large pot on medium-high heat. Once hot, add ghee. Then add onion and green chilies. Saute until the onions are soft and translucent. Add the spices – cardamom, cumin, bay leaves, cinnamon, cloves, and star anise. Saute until fragrant.
Add in the marinated chicken and fry until cooked through, about 4-8 minutes depending on the size of your chicken. Mix in lemon juice, cilantro, and mint, then stir to combine.
Pour in the vegetable broth and bring to a boil. Then add salt and the rinsed basmati rice. Reduce the heat to a simmer, then cover and cook until rice has absorbed all the broth, about 16 to 18 minutes.
Fluff up the rice, then top with some more ghee, yogurt, and/or chopped cilantro (optional). ENJOY!

Nutrition

Calories: 592kcal

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