Tangy Chicken Pulao With Fresh Vegetables Recipe

Indian cuisine · 396 calories

Tangy Chicken Pulao with Fresh Vegetables recipe

About this recipe

Tangy Chicken Pulao with Fresh Vegetables is a vibrant and wholesome Indian lunch option that combines tender chicken thighs, aromatic basmati rice, and a medley of fresh vegetables. The dish is infused with garam masala, turmeric, and other traditional spices, creating a symphony of flavors that are both comforting and energizing. Perfect for gym enthusiasts or anyone looking for a high-protein meal, this one-pot recipe is easy to prepare and ideal for meal prep. Whether you’re savoring it as a casual lunch or sharing with a loved one, its balanced macros of protein, carbs, and fat make it a satisfying choice. Try it today and transform your lunch into an aromatic experience rich in nutrients and taste!

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • - DELI QUINOA/BASMATI RICE 1KG
  • 70G Maretti Oven Baked Bruschette Mediterranean Vegetables Chips (70g)
  • 500 ml Oil (For Frying)
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 1 kg Beetroot
  • 100 g Catch Super Garam Masala
  • medium Chilli Green Long
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

  1. 1. Rinse the basmati rice in cold water until the water runs clear and soak it for 20 minutes.
  2. 2. Heat vegetable oil in a deep pan over medium heat and add cumin seeds until they sizzle.
  3. 3. Add finely chopped onions and sauté until golden brown, then add minced garlic and ginger powder.
  4. 4. Stir in diced chicken thighs, fresh turmeric, and garam masala, cooking until the chicken is lightly browned.
  5. 5. Add frozen mixed vegetables and green chilies, stirring well to coat them in the spices.
  6. 6. Drain the soaked rice and gently fold it into the chicken and vegetable mixture.
  7. 7. Pour in the water, season with salt, and bring the mixture to a boil.
  8. 8. Lower the heat, cover the pan with a lid, and let it simmer for 15 minutes until the rice is cooked.
  9. 9. Turn off the heat and allow the pulao to rest covered for 5 minutes to absorb any remaining steam.
  10. 10. Garnish with freshly chopped coriander leaves and serve warm.