Fragrant Chicken Pulao With Fresh Mint Recipe

About this recipe

Fragrant Chicken Pulao with Fresh Mint is a delightful one-pot Indian dish that's perfect for lunch. The combination of tender chicken thighs, aromatic basmati rice, and the freshness of mint creates a harmony of flavors that will brighten your midday meal. It's seasoned with traditional spices like cumin, cinnamon, and cardamom, which not only enhance its taste but also give it a warm, comforting aroma. Coconut milk adds a creamy richness, perfectly complementing the spices while keeping the dish dairy-free. With 29g of protein per serving, this pulao is a great choice to keep you fueled throughout the day. The recipe is straightforward, taking just under an hour, making it ideal for busy professionals in Mumbai looking for a quick yet satisfying lunch option. Serve it hot with a side of refreshing cucumber salad or enjoy it on its own—it’s a full meal in itself!

Ingredients

• 1 kg Basmati Rice
• 300 g Nutrich Chicken Thigh Boneless
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 Bunch Mint Leaves (Pudina)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 250 ml Real Thai Unsweetened Coconut Milk
• 930 ml Saffola Active Rice Bran & Soyabean Blended Cooking Oil
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 40 g Orika True Cinnamon Stick
• Pcs Elaichi Green Cardamom 10g
• - Cloves Lavang Powder-10 Gm
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat cooking oil in a large pan and add cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté until aromatic.
3. 3. Add sliced onions and sauté until golden brown, stirring frequently to avoid burning.
4. 4. Mix in the ginger garlic paste and cook for 2 minutes until the raw smell disappears.
5. 5. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and blend into the mixture.
6. 6. Add the chicken thighs and cook for 5 minutes, ensuring they are coated with the spices.
7. 7. Stir in the coconut milk and bring the mixture to a gentle simmer.
8. 8. Drain the soaked rice and add it to the pan along with water. Stir to combine evenly.
9. 9. Add green chilies and fresh mint leaves, cover the pan, and cook on low heat for 15 minutes.
10. 10. Check if the rice is cooked and the water is absorbed. Fluff the pulao gently with a fork.
11. 11. Let the pulao rest for 5 minutes before serving to allow the flavors to settle.