Spiced Chicken Pulao With Cashews Recipe

About this recipe

Spiced Chicken Pulao with Cashews is a flavorful and hearty Indian dish perfect for lunch. Tender chicken thighs are marinated with yogurt and spices, then cooked with long grain rice and a mix of vegetables to create a fragrant one-pot meal. Cashews add a delightful crunch, while whole spices like cinnamon, cloves, and cardamom infuse the dish with warmth and complexity. This recipe is designed for a family-friendly meal that’s both nutritious and satisfying, offering 31g of protein and 950 calories per serving. The cooking process is straightforward, making it accessible even for intermediate cooks. Serve this pulao warm, garnished with fresh coriander, for a comforting and crowd-pleasing dish.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• 100 g Salted Cashew

Instructions

1. 1. Rinse the long grain rice thoroughly and soak it in water for 20 minutes.
2. 2. Marinate the chicken thighs with yogurt, turmeric, red chili powder, garam masala, and salt for 15 minutes.
3. 3. Heat oil in a large pan or air fryer-compatible pot and fry the cashews until golden; set aside.
4. 4. In the same pot, sauté sliced onions, ginger powder, and minced garlic until fragrant and lightly browned.
5. 5. Add whole spices like cinnamon, cloves, cardamom, and bay leaf; stir to release their aroma.
6. 6. Toss in the marinated chicken and cook until it turns golden and starts to release juices.
7. 7. Mix in the frozen mixed vegetables and sauté for 2-3 minutes to combine flavors.
8. 8. Drain the soaking rice and add it to the pot, stirring gently to coat it with spices.
9. 9. Pour in water and adjust salt; bring to a boil, then reduce heat to low and cover to cook.
10. 10. Cook for 15-20 minutes or until the rice is fluffy and the chicken is tender.
11. 11. Garnish with fresh coriander and the fried cashews before serving warm.