Simple Chicken Pulao

Aromatic chicken and rice, a comforting one-pot meal.

⏱️ 45 min🍽️ Serves 1

🔥 450 kcal💪 30g protein🍚 45g carbs🥑 18g fat🌾 3g fibreper serving

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🎬 Watch Kalpana Talpade make it

Ingredients

For extra flavor, add a few whole spices like bay leaves, cardamom pods, and cloves to the oil before adding onions.
Ensure the pot is tightly covered during simmering to allow the rice to steam properly.
Do not overstir the rice after adding water; gentle handling prevents it from breaking.
Adjust the spice levels to your preference by adding a pinch of chili powder for more heat.

1Rinse the basmati rice thoroughly under cold water until the water runs clear, then soak for 15 minutes and drain.
2Heat oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until golden brown, about 5-7 minutes.
3Add ginger-garlic paste and sauté for another minute until fragrant. Stir in chopped chicken and cook until lightly browned.
4Add chopped tomatoes, cumin powder, coriander powder, turmeric powder, garam masala, salt, and pepper. Cook for 2-3 minutes, stirring occasionally.
5Stir in the plain yogurt and cook until the oil separates from the mixture.
6Add the drained rice and gently mix with the chicken and spices. Pour in water or chicken broth and bring to a boil.
7Reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until all the liquid is absorbed and the rice is cooked.
8Turn off the heat and let the pulao rest, covered, for another 5-10 minutes.
9Gently fluff the rice with a fork, garnish with fresh cilantro, and serve hot.