Fragrant Chicken Pulao With Mint And Spices Recipe

Indian cuisine · 330 calories

About this recipe

Fragrant Chicken Pulao with Mint and Spices is a delightful Indian dish perfect for lunch. This recipe combines tender chicken with aromatic basmati rice and a blend of spices such as cardamom, cinnamon, and cloves, creating a flavorful and hearty meal. Fresh mint leaves add a refreshing touch to the pulao, complementing the rich and spicy undertones of the dish. Preparing this pulao is both enjoyable and rewarding, as the spices fill your kitchen with an irresistible aroma while the chicken cooks to perfection. Ideal for any occasion, this pulao is not only delicious but also packed with nutrition, offering over 30 grams of protein per serving. Serve it warm and pair it with a side of raita or a simple green salad for a complete meal that pleases the palate and nourishes the body.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 1 Bunch Mint Leaves (Pudina)
  • medium Chilli Green Long
  • - Cloves Lavang Powder-10 Gm
  • 40 g Orika True Cinnamon Stick
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • - Coriander Powder
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Rock Salt
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes, then drain and set aside.
  2. 2. Heat vegetable oil in a deep pan over medium heat and add the cumin seeds, cloves, cinnamon, and cardamom pods.
  3. 3. Add sliced onions to the pan and sauté until golden brown, stirring occasionally to avoid burning.
  4. 4. Mix in the ginger-garlic paste and cook for 1 minute until aromatic, then add finely chopped tomatoes.
  5. 5. Stir in the red chili powder, turmeric powder, coriander powder, and rock salt, cooking for 2 minutes until the spices combine well.
  6. 6. Add the chicken pieces and cook until they are slightly browned and well coated in the spice mixture.
  7. 7. Pour water into the pan and bring it to a gentle boil, adjusting the salt if needed.
  8. 8. Add the soaked basmati rice to the pan and mix gently to distribute the flavors evenly.
  9. 9. Lower the heat to a simmer, cover the pan with a lid, and allow the rice and chicken to cook for 15 minutes.
  10. 10. Remove the lid and check if the rice is fully cooked and the water has been absorbed.
  11. 11. Sprinkle chopped fresh mint leaves and sliced green chilies over the pulao for a refreshing aroma and mild heat.
  12. 12. Let the pulao rest for 5 minutes before fluffing it gently with a fork and serving warm.