Spiced Chicken Pulao With Tomato Raita Recipe

About this recipe

A fragrant, spiced chicken pulao cooked with basmati rice and caramelized onions, paired with a cooling tomato raita for a wholesome dinner.

Ingredients

• - Milky Mist Skyr Plain Yogurt
• 1 kg Basmati Rice
• Pcs Chings Masala Chicken Chilli
• - Onion
• 250g Coriander
• 500g Cucumber
• 500 g Tomato - Hybrid
• 500 ml Water
• 50 Grms Red Chili Powder Handmade Spices 50 Grms
• 20 g Turmeric Powder
• 100 g Coriander Powder
• 100g Garam Masala
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 10G Salt
• 50 g Cumin Powder
• - Cumin Seed
• 800 g Fortune Sunlite Refined Sunflower Oil (800 G)
• 1 l Soyabean Oil

Instructions

1. Step 1: Heat 2 tablespoons of vegetable oil in a heavy-bottomed rice cooker or pot. Add whole spices and cumin seeds, frying until aromatic.
2. Step 2: Add sliced onions and sauté until golden brown. Then add the ginger-garlic paste and sauté for 1-2 minutes.
3. Step 3: Add the chicken pieces and cook on medium-high heat until they are lightly browned on all sides.
4. Step 4: Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil separates from the mixture.
5. Step 5: Drain the soaked basmati rice and add it to the pot. Stir gently to coat the rice with the spice mixture.
6. Step 6: Add water and salt to taste. Cover the pot and cook the pulao on low heat until the rice is fully cooked and the chicken is tender (about 20-25 minutes).
7. Step 7: Once done, sprinkle garam masala, fresh coriander, and mint leaves on top. Let it rest for 5 minutes before fluffing gently with a fork.
8. Step 8: To make the raita, combine whisked yogurt with grated cucumber, diced tomato, roasted cumin powder, and a pinch of salt.
9. Step 9: Serve the spiced chicken pulao hot with the cooling tomato raita on the side.