Royal Chicken Pulao With Spiced Yogurt Recipe

About this recipe

Royal Chicken Pulao with Spiced Yogurt is a delightful Indian lunch that combines tender chicken, aromatic spices, and fluffy long-grain rice. This dish is a celebration of balanced flavors, where the chicken is marinated in a blend of garam masala, cardamom, cinnamon, and fennel seeds, ensuring every bite is packed with rich, comforting notes. The rice, cooked to perfection, absorbs the essence of these spices while maintaining its light fluffiness. Paired with a refreshing spiced yogurt made with mint leaves and black pepper, this meal sets the stage for a satisfying culinary experience. Cooking this dish is an enjoyable process, as layering the flavors step-by-step results in a wholesome and elegant plate. Perfect for a cozy lunch or a special occasion, it’s a meal that nourishes while tantalizing the taste buds. Ideal for those who love Indian cuisine and appreciate a touch of indulgence in their midday meal.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• loose Ginger
• 100 g Garlic - Single Clove
• - Bay Leaf
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 200 g Grand Masala Handmade Garam Masala
• 50 g Cinnamon Powder
• - Cardamom Seed Powder 50 Gm
• - Rock Salt
• 50 Grms Turmeric Handmade Spices 50 Grms
• 500 ml Oil (For Frying)
• 100 g Milky Mist Skyr High Protein Plain Yogurt
• 1 Bunch Mint Leaves (Pudina)
• medium Chilli Green Long
• 25 g Whole Black Pepper

Instructions

1. 1. Wash the chicken thighs and marinate them with garam masala, cardamom powder, cinnamon powder, and rock salt for 10 minutes.
2. 2. Rinse the rice thoroughly and soak it in water for 20 minutes while preparing other ingredients.
3. 3. Slice the onion thinly and finely chop the tomato, ginger, garlic, and green chilies.
4. 4. Heat vegetable oil in a large pot and add bay leaves, cumin seeds, and fennel seeds, letting them crackle for about 30 seconds.
5. 5. Add the sliced onions and sauté until golden brown, stirring frequently to avoid burning.
6. 6. Add the chopped ginger, garlic, and green chilies, and cook for another minute to release their aroma.
7. 7. Mix in the diced tomatoes and cook until they soften and blend into the mixture, about 3-4 minutes.
8. 8. Add the marinated chicken pieces and sear them for 5 minutes until lightly browned and coated in spices.
9. 9. Drain the soaked rice and gently stir it into the pot, ensuring the grains are evenly distributed.
10. 10. Pour 400 ml of water into the pot, bring to a boil, and then reduce the heat to low. Cover and cook for 15 minutes until the rice is fluffy and the chicken is tender.
11. 11. While the pulao cooks, mix plain yogurt with chopped mint leaves, black pepper, and a pinch of rock salt in a small bowl.
12. 12. Check the pulao for doneness and fluff the rice gently with a fork, ensuring every grain is separate.
13. 13. Serve the fragrant chicken pulao on plates alongside the spiced yogurt, garnished with fresh mint leaves.