Fragrant Chicken Pulao With Mint And Lemon Recipe

Indian cuisine · 262 calories

Fragrant Chicken Pulao with Mint and Lemon recipe

About this recipe

Fragrant Chicken Pulao with Mint and Lemon is a delightful and easy-to-make Indian dish perfect for dinner. Packed with aromatic spices such as cloves, cardamom, and cinnamon, this dish combines tender chicken and fluffy basmati rice in a one-pot meal that’s both flavorful and satisfying. Fresh mint and a squeeze of lemon juice add a refreshing twist to the rich, spiced base. With 18g of protein per serving and a balance of carbohydrates and healthy fats, this pulao is an excellent choice for anyone seeking a nourishing yet indulgent option. Ideal for family meals or cozy evenings, it pairs beautifully with yogurt or raita for added texture and coolness. Whether you’re a fan of traditional Indian flavors or looking to try something new, this recipe brings the perfect blend of taste and nutrition to your table.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 Bunch Mint Leaves (Pudina)
  • 100 g Lemon
  • - DELI QUINOA/BASMATI RICE 1KG
  • 200 ml Mustard Oil
  • - Cloves Lavang Powder-10 Gm
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • 40 g Orika True Cinnamon Stick
  • 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
  • loose Ginger
  • medium Chilli Green Long
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • - Coriander Powder
  • 100 g Catch Super Garam Masala
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 100 g Milky Mist Skyr High Protein Plain Yogurt

Instructions

  1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
  2. 2. Heat oil in a large pan and sauté cloves, cardamom, cinnamon, and bay leaf until aromatic.
  3. 3. Add sliced onions and cook until golden brown, stirring occasionally.
  4. 4. Add minced ginger, garlic, and chopped green chilies, cooking for 1-2 minutes until fragrant.
  5. 5. Add diced chicken and cook on medium heat until lightly browned on all sides.
  6. 6. Stir in turmeric powder, red chili powder, coriander powder, and garam masala, mixing well.
  7. 7. Add the drained rice and gently mix to coat the grains with the spices and oil.
  8. 8. Pour in water and add salt, then bring to a boil over medium heat.
  9. 9. Lower the heat, cover the pan, and simmer for 15 minutes until the rice is cooked and water is absorbed.
  10. 10. Remove from heat and let the pulao rest, covered, for 5 minutes.
  11. 11. Garnish with fresh mint leaves and drizzle lemon juice over the pulao before serving.
  12. 12. Serve hot with a side of yogurt or raita for added richness.