Spiced Chicken And Veggie Pulao Recipe

Indian cuisine · 330 calories

About this recipe

Start your day with Spiced Chicken and Veggie Pulao, a nourishing Indian breakfast dish that combines tender chicken, basmati rice, and vibrant vegetables. Infused with warming spices like garam masala and turmeric, this pulao is both flavorful and satisfying. With 30g of protein, it's perfect for fueling your morning while offering a balanced mix of carbs and fats for sustained energy. Prep is simple, and it’s ready in just 40 minutes, making it ideal for busy mornings. Serve it garnished with fresh coriander for a burst of freshness, and enjoy a hearty meal that’s full of aroma, texture, and taste.

Ingredients

  • 500 g Haringhata Boneless Frozen Chicken Breast
  • - DELI QUINOA/BASMATI RICE 1KG
  • - Frozen Mixed Vegetables
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 100 g Garlic - Single Clove
  • - Ginger Powder
  • 100 g Catch Super Garam Masala
  • 20 g Turmeric Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes.
  2. 2. Heat vegetable oil in a pan and add cumin seeds, letting them sizzle for 30 seconds.
  3. 3. Finely chop the onion, garlic, and tomato, then sauté them in the pan until the onions turn golden brown.
  4. 4. Add the ginger powder, turmeric powder, and garam masala to the pan, stirring well to combine.
  5. 5. Cut the chicken breast into bite-sized pieces and add it to the pan, cooking until it's lightly browned.
  6. 6. Add the frozen mixed vegetables to the pan and stir for 2-3 minutes to combine flavors.
  7. 7. Drain the soaked rice and add it to the pan, stirring gently to coat the grains in the spices.
  8. 8. Pour 300 ml of water into the pan and add salt, then cover and cook on low heat for 15 minutes.
  9. 9. Check to ensure the rice is fully cooked and the water has been absorbed, then turn off the heat.
  10. 10. Garnish the pulao with freshly chopped coriander leaves before serving warm.