Aromatic Harvest Chicken Pulao Recipe

About this recipe

A fragrant and mildly spiced chicken pulao featuring basmati rice, tender chicken, and seasonal vegetables, perfect for a wholesome dinner.

Ingredients

• Pcs Epi Yogurt Mango
• 1 kg Basmati Rice
• Pcs Chings Masala Chicken Chilli
• 250 g Carrot
• - Onion
• 250g Green Chilli
• 250g Coriander
• 75 G Cinnamon Stick/ Dal Chini 75 Grams
• 500 g Tomato - Hybrid
• 200 ml Sesame Oil
• - Bay Leaf
• 150 Gms Green Cardamom
• 150 Gms Cloves
• 500 ml Water
• 20 g Turmeric Powder
• 100g Garam Masala
• 10G Salt
• - Cumin Seed

Instructions

1. Step 1: Heat oil in a heavy-bottomed pan or pressure cooker. Add bay leaf, cinnamon, cardamom, cloves, and cumin seeds. Sauté for 30 seconds until aromatic.
2. Step 2: Add sliced onions and cook until golden brown. Stir in the ginger-garlic paste and green chilies, and sauté for 1-2 minutes.
3. Step 3: Add the chicken pieces and cook on medium heat until lightly browned. Stir in turmeric, red chili powder, and salt.
4. Step 4: Mix in the chopped tomato and whisked yogurt. Cook until the tomato softens and the oil begins to separate.
5. Step 5: Add the diced carrots and green beans. Sauté for 2-3 minutes.
6. Step 6: Drain the soaked rice and add it to the pan. Gently mix to coat the rice in the spices and chicken mixture.
7. Step 7: Pour in the water and bring it to a boil. Cover with a lid and simmer on low heat for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
8. Step 8: Sprinkle garam masala and chopped coriander leaves over the pulao. Gently fluff the rice with a fork before serving.