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Close up image of pulao with chicken in a white bowl.

Chicken Pulao Recipe

Emily
Easy to make, one pot, and ready in no time.
This chicken pulao recipe is something you just have to try.
It's great for those busy weeknights, meal prep, and even special occasions.
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Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
ESTIMATED COST : $9.80 or $1.63 a serve
Course Main Course
Cuisine Indian
Servings 4 to 6 serves
Calories 404 kcal

Ingredients
  

  • 2 cups (400 grams, 14.10 ounces) basmati rice
  • 350 grams (12 ounces) chicken thigh fillets skinless and boneless
  • 2 tablespoons vegetable oil
  • 1 medium (100 grams, 3.53 ounces) brown onion finely chopped
  • Small handful of fresh curry leaves 1 small spring of about 16 leaves
  • 3 garlic cloves minced or grated
  • 1 teaspoon ginger grated, can also use bottled ginger
  • 1 teaspoon coriander powder
  • 1 teaspoon chilli powder
  • 2 medium (300 grams, 10.58 ounces) tomatoes seeds removed and finely diced
  • ½ cup (70 grams, 2.47 ounces) green peas fresh or frozen (defrosted if using frozen)
  • 3 cups (750 ml/grams, 26.45 ounces) chicken stock or 3 cups water and 2 ½ teaspoons chicken stock powder
  • 3 tablespoons fresh coriander leaves chopped
  • 1 teaspoon salt or to taste plus extra to season the chicken

Garnish (optional)

  • Toasted slivered almonds
  • Slices of hard boiled eggs
  • Chopped fresh coriander

Instructions
 

  • Rinse your rice under room temperature running water 2 or 3 times until the water runs clear. Completely drain the rice. Set aside.
  • Cut chicken thigh fillets into tiny cubes, lightly season with salt. Set aside.
  • Heat 2 tablespoons oil in a large saucepan, then on medium low heat fry the onion until lightly golden brown.
  • Next, add the curry leaves, garlic, grated ginger, coriander powder, and chilli powder. Reduce the heat to low and fry for 1 -2 minutes.
  • Add the cut chicken, turn up the heat, frying for 2-3 minutes, while stirring the chicken into the spices until well coated.
  • Add the diced tomato, peas and mix well. Scrape the bottom of the pan to loosen anything that may be stuck to the bottom.
  • Add the drained rice, gently stir to mix everything.
  • Add the chicken stock (or water and stock powder if using), coriander leaves, salt, and gently mix. Taste the liquid and adjust the seasoning as desired.
  • Bring the liquid to a boil, then reduce the heat to bring the liquid to a gentle simmer. Gently stir the rice and then cover with a lid. Cook on low heat for 25 minutes.
  • Turn off the heat and allow the rice to rest covered for 10 minutes.
  • Remove the lid, use a fork or spoon to gently fluff the rice. Serve. Garnish with silvered almonds, hard boiled eggs, and fresh coriander if desired.

Nutrition

Serving: 1 serveCalories: 404kcalCarbohydrates: 63gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 53mgSodium: 166mgPotassium: 697mgFiber: 5gSugar: 4g
Nutrition Disclosure
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