Zesty Chicken Pulao With Aromatic Spices Recipe

About this recipe

Zesty Chicken Pulao is a one-pan wonder that combines fragrant basmati rice, succulent chicken, and a blend of aromatic Indian spices. Perfect for lunch, this dish balances bold flavors with wholesome nutrition. The chicken is infused with ginger, garlic, and garam masala, while the basmati rice soaks up the rich, spiced broth for a savory experience. It’s an easy yet satisfying meal that delivers 25g of protein and 656 calories per serving, making it ideal for busy professionals or gym enthusiasts. Serve it with a side of fresh yogurt or a simple green salad for a complete meal you can enjoy any day of the week. Whether you're craving comfort or looking for high-protein fuel, this pulao checks all the boxes with its irresistible taste and convenience.

Ingredients

• 300 g Nutrich Chicken Breast Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 100 g Catch Garlic Paste
• 100 g Catch Ginger Paste
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 500 ml Oil (For Frying)

Instructions

1. 1. Rinse the basmati rice thoroughly under running water and soak it for 20 minutes.
2. 2. Heat oil in a large pan and add cumin seeds and a bay leaf, letting them sizzle for 30 seconds.
3. 3. Add finely sliced onions to the pan and sauté until golden brown, approximately 5 minutes.
4. 4. Stir in ginger and garlic paste, cooking for 1 minute until fragrant.
5. 5. Add diced tomatoes, turmeric powder, red chili powder, and salt, cooking until the tomatoes soften and form a thick paste.
6. 6. Add the chicken pieces to the pan, stirring well to coat them with the spice mixture, and cook for 5 minutes.
7. 7. Drain the soaked rice and carefully add it to the pan, mixing gently to combine with the chicken mixture.
8. 8. Pour in water and bring the mixture to a boil, then reduce the heat to low and cover with a lid.
9. 9. Cook for 15-20 minutes, checking occasionally to ensure the rice absorbs the water evenly without sticking.
10. 10. Sprinkle garam masala and freshly chopped coriander leaves over the pulao before serving.