Description
Fragrant basmati rice cooked with tender chicken, warming spices, and vibrant veggies. A comforting and flavorful dish perfect for a weeknight meal.
Ingredients
Units
Scale
- 1 lbs (454 g) Chicken (with bone)
- 2 cups (473 ml) Basmati rice
- 1/2 cup (118 ml) Curd
- 1 tbsp Ginger paste
- 1 tsp Kashmiri Red chilli powder
- 1 tsp Turmeric powder
- 2 tsp Salt
- 2 tbsp Oil
- 1 Cinnamon stick
- 2 Bay leaves
- 3-4 Cardamom
- 2-3 Cloves
- 4-5 Black Pepper corn
- 4-5 Kebab chini (long tail peppers, optional)
- 1 Mace
- 1 cups (237 ml) Tomato puree
- 1 tbsp Cumin powder
- a large pinch Garam masala powder
- a handful Cashews (raisins, almonds)
- 1 carrot Grated carrots
- 1 small beetroot Julienne beetroot
- 1 cups (237 ml) Caramelized onion
- 2 tbsp Minced ginger
- 2 tbsp Ghee
- 2 tbsp Sugar
Instructions
- Wash and clean the chicken. Marinate it with ingredients listed under marination section for at least 1 hour.
- Clean and wash the basmati rice. Pour it into a colander with a fine mesh and leave aside to drain.
- Smear the basmati rice with a large pinch of turmeric and 1 teaspoon of sugar. Spread it on a wide dish and leave aside for 20 minutes.
- Dry roast the whole spices (except bay leaves) and gently crush them once or twice.
- Heat two tablespoons of oil in a wide and deep pot or pressure cooker (without the weight/whistle).
- Fry the chicken pieces until the rawness disappears. Sprinkle the roasted whole spices and continue frying for two more minutes.
- Add tomato puree and braise until the rawness of the tomatoes is gone.
- Add the spice powders (turmeric, cumin, and garam masala). Braise for another 10 minutes on medium-low heat.
- In a separate pan, heat one tablespoon of ghee and roast the cashews, almonds, and raisins. Add the basmati rice and lightly sauté for a couple of minutes. Mix in the minced ginger and set aside.
- Add the rice to the chicken, add 4 cups of water, salt to taste, and sugar.
- Stir well, cover with a tight lid, and cook on medium heat until done (approximately 20 minutes).
- If it becomes very dry, sprinkle a little water and fluff with a fork. If it is wet and moist, uncover and cook on low heat until it dries up a bit.
- Drizzle the chicken pulao with ghee, stir in the caramelized onions, and garnish with grated carrots and julienned beets.
- Serve warm.
Notes
- For a richer flavor, brown the chicken pieces thoroughly before adding the spices.
- Substitute other nuts like pistachios or almonds for the cashews if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 10
- Sodium: 500
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 100