Fragrant Chicken Pulao With Mint And Spices Recipe

About this recipe

Fragrant Chicken Pulao with Mint and Spices is a delightful Indian lunch that brings together tender chicken, aromatic basmati rice, and a medley of warming spices. This one-pot meal is perfect for a wholesome and comforting midday break, offering both convenience and flavor. The chicken is cooked to juicy perfection alongside sautéed onions, tomatoes, and a blend of turmeric, red chili, and whole spices like cinnamon and cardamom. Fresh mint and coriander leaves add a refreshing touch, making every bite a burst of flavor. With 31g of protein and 610 calories per serving, it’s a nutritious choice that supports your wellness goals. Ideal for any occasion, this pulao pairs beautifully with a side of yogurt or a light salad for a complete meal.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 40 g Orika True Cinnamon Stick
• 500 G Mongri Fali/Radish Pods(500 Gm)
• - Cloves Lavang Powder-10 Gm
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 20 g Turmeric Powder
• - Red Chilli Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, then drain and set aside.
2. 2. Heat vegetable oil in a heavy-bottomed pot and add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaf. Sauté until aromatic.
3. 3. Add finely sliced onions and cook until golden brown, stirring frequently to avoid burning.
4. 4. Stir in the ginger and garlic paste, followed by chopped green chilies, and sauté for 2 minutes.
5. 5. Add diced tomatoes and cook until they soften, forming a thick masala base.
6. 6. Mix in turmeric powder, red chili powder, and salt, then add the chicken pieces. Cook until the chicken is lightly browned.
7. 7. Add the soaked and drained basmati rice, gently mixing it with the chicken and spices to coat evenly.
8. 8. Pour in water and bring it to a boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
9. 9. Cook for 15-20 minutes until the rice is tender and water is absorbed. Avoid stirring to prevent breaking the rice grains.
10. 10. Turn off the heat and let the pulao rest, covered, for 5 minutes to allow the flavors to meld.
11. 11. Garnish with freshly chopped mint and coriander leaves for an added burst of freshness.
12. 12. Serve warm with a side of yogurt or a fresh salad, if desired.