Spiced Chicken And Vegetable Pulao Recipe

About this recipe

Spiced Chicken and Vegetable Pulao is a fragrant, one-pot Indian dish that's perfect for lunch. Tender chicken thighs are simmered with long-grain rice, colorful mixed vegetables, and a medley of warm spices like cinnamon, cardamom, and garam masala. This hearty meal is not only packed with flavor but also rich in protein, delivering 49g per serving, making it ideal for gym-goers or anyone needing a balanced, energizing meal. The cooking process is straightforward, with all ingredients coming together in a single pot, making cleanup a breeze. Serve it warm, garnished with fresh coriander, for a satisfying meal that's sure to impress.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• - Suhana Dal Makhani Spice Mix 50g Pouch
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 40 g Orika True Cinnamon Stick
• - Cloves Lavang Powder-10 Gm
• 25 g Zoff Green Cardamom
• 500 ml Oil (For Frying)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the rice thoroughly under cold water and soak it for 20 minutes. Drain and set aside.
2. 2. Heat oil in a large heavy-bottomed pot over medium heat. Add bay leaves, cinnamon stick, cloves, and cardamom. Sauté for 30 seconds until aromatic.
3. 3. Add sliced onions and cook until golden brown, about 5-7 minutes, stirring occasionally to avoid burning.
4. 4. Stir in the ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
5. 5. Add diced tomatoes and cook until they soften and the oil separates from the mixture, about 5 minutes.
6. 6. Add the chicken pieces, turmeric powder, Suhana Dal Makhani Spice Mix, garam masala, and salt. Stir well and cook for 5 minutes until the chicken is lightly browned.
7. 7. Stir in the frozen mixed vegetables and cook for another 2 minutes to combine the flavors.
8. 8. Add the drained rice and gently mix it with the chicken and vegetables.
9. 9. Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.
10. 10. Turn off the heat and let the pulao rest, covered, for 10 minutes to absorb any remaining moisture.
11. 11. Fluff the rice gently with a fork and garnish with freshly chopped coriander leaves before serving.