Chicken Pulao by @samsweetandspicetreats

1h
Medium

6 servings

🍚

710 g

Rice

🧅

1 large

Onion

🍗

1 kg

Chicken

🧊

3

Knorr Chicken Pulao Cubes

🍅

3

Tomatoes

🧂

6 g

Salt

🌿

8 g

Whole Garam Masala

🍃

2

Bay Leaves

🧄

22 ml

Garlic Ginger Paste

🥛

0.5 cup

Yoghurt

🌶️

5

Green Chillies

🫗

60 ml

Oil

💧

1.4 l

Water

Preparation Steps

  1. Step 1/15

    Rinse the rice in cold water until the water runs mostly clear, then drain it.

    rice
    water
    🫙colander

  2. Step 2/15

    Finely slice the onion and chop the tomatoes into small pieces.

    onion
    tomato
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Grind 3 to 4 green chilies with the plain yogurt until smooth.

    green chili
    plain yogurt
    🥣measuring cups

  4. Step 4/15

    Heat 4 tbsp cooking oil in a large heavy pot over medium heat.

    cooking oil
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/15

    Fry the sliced onion in the hot oil until it becomes translucent and lightly golden.

    onion
    cooking oil
    🥄wooden spoon

  6. Step 6/15

    Add the 3 chicken pulao stock cubes and 1.5 tbsp ginger garlic paste. Stir for 1 minute.

    chicken pulao stock cube
    ginger garlic paste
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/15

    Add 1 kg chicken and fry it for 1 to 2 minutes until its surface changes color.

    chicken
    🥄wooden spoon

  8. Step 8/15

    Add whole garam masala, bay leaves, and chopped tomatoes. Stir well to combine.

    whole garam masala
    bay leaf
    tomato
    🥄wooden spoon

  9. Step 9/15

    Cook the chicken and tomatoes over medium heat until the tomatoes soften and the chicken is cooked through, about 15 minutes.

    chicken
    tomato
    🥄wooden spoon

  10. Step 10/15

    Stir in the green chili yogurt mixture and cook for 3 to 5 minutes until the oil begins to separate.

    green chili
    plain yogurt
    🥄wooden spoon

  11. Step 11/15

    Add the drained rice and gently stir it through the chicken masala.

    rice
    chicken
    🥄wooden spoon

  12. Step 12/15

    Pour in 1.4 l water and add salt cautiously. Taste the broth, accounting for the salt already in the stock cubes.

    water
    salt
    chicken pulao stock cube
    🥣measuring cups
    🥄wooden spoon

  13. Step 13/15

    Bring the pot to a boil, then cook uncovered until most of the water has evaporated and small steam holes appear in the rice.

    rice
    water
    🥄wooden spoon

  14. Step 14/15

    Cover the pot tightly and steam the pulao over very low heat for 15 to 20 minutes.

    rice

  15. Step 15/15

    Rest the pulao for 5 minutes, then fluff it gently and serve with the remaining green chili.

    rice
    green chili
    🥄wooden spoon

Composition

Ingredients

Types

Grains, Vegetables, Meat, Poultry, Seasoning, Spices, Liquids

Ingredients

Rice, Onion, Chicken, Knorr chicken pulao cubes, Tomatoes, Salt, Whole garam masala, Bay leaves, Garlic ginger paste, Yoghurt, Green chillies, Oil, Water

Allergens

to inform

Dietetics

Dietary regimen

Halal, High Protein

Calories

710 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 85g, Fat: 21g, Fiber: 4g, Sugar: 6g

Nutritional Information

Minerals

Sodium: 1210mg, Potassium: 490mg, Calcium: 105mg, Iron: 3.2mg

Vitamins

Vitamin A: 120mcg, Vitamin C: 22mg, Vitamin B12: 0.6mcg, Vitamin B6: 0.7mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring cups, measuring spoons, blender, colander

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish

Occasions

Lunch, Dinner, Family Meal, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, Lahore

Various

Aspect

Texture

Fluffy, Tender, Moist, Juicy

Flavors

Savory, Spicy, Aromatic, Tangy, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 4°C), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Cool completely before freezing,Reheat until piping hot)