Spicy Chicken And Vegetable Pulao Recipe

About this recipe

Spicy Chicken and Vegetable Pulao is a classic Indian one-pot dish that's perfect for lunch or meal prep. Featuring tender chicken, fragrant basmati rice, and fresh vegetables, this recipe is a balanced meal packed with flavor and nutrition. The spices like garam masala, turmeric, and red chili powder create a warm and aromatic profile, while the coriander leaves add a fresh finish. With 27g of protein and 656 calories per serving, this dish supports muscle recovery and provides sustained energy throughout the day. It's easy to prepare, batchable, and ideal for gym-goers looking for a hearty yet wholesome meal. Serve it hot and enjoy the perfect blend of comfort and health!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 200 g Orange Carrot (Gajar)
• - Beans/broad -250gm
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 1 pack (100 g) Everest - Ginger Garlic Paste
• medium Chilli Green Long
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 850 g Sundrop Heart+ Blended Cooking Oil
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Wash the basmati rice thoroughly and soak it in water for 20 minutes.
2. 2. Heat oil in a large pan and add cumin seeds; let them splutter for a few seconds.
3. 3. Add sliced onions and sauté until golden brown, stirring occasionally.
4. 4. Stir in ginger-garlic paste and chopped green chilies; cook for 1 minute until aromatic.
5. 5. Add diced chicken thighs and sauté until the pieces are lightly browned.
6. 6. Mix in turmeric powder, coriander powder, red chili powder, and garam masala; stir well to coat the chicken.
7. 7. Add chopped tomatoes and cook until they soften and blend into the mixture.
8. 8. Add chopped carrots and green beans; sauté for 2 minutes to combine flavors.
9. 9. Drain the soaked rice and gently stir it into the pan with the chicken and vegetables.
10. 10. Pour in 300 ml of water and season with salt; bring to a boil over medium heat.
11. 11. Cover the pan with a lid, reduce heat, and simmer for 15 minutes until the rice is cooked and fluffy.
12. 12. Turn off the heat and let the pulao rest, covered, for 5 minutes to allow the flavors to settle.
13. 13. Garnish with freshly chopped coriander leaves before serving.
14. 14. Serve hot with a side of raita or a simple salad for a complete meal.