Jhatpat Chicken Pulao by @samsweetandspicetreats

1h
Medium

6 servings

🍗

1 kg

Chicken

🍚

520 g

Rice

🧅

300 g

Onions

🧄

30 ml

Ginger Garlic Paste

🍅

1 tbsp

Green Chilli Paste

🍃

3 leaves

Bay Leaf

🫛

4 pods

Green Cardamom

🪵

3

Cinnamon Sticks

🌿

1 tsp

White Cumin

🌿

1 tsp

Black Cumin

🧂

2 g

White Pepper

🟡

0.5 g

Turmeric

🌶️

2 g

Garam Masala

🧂

15 g

Chicken Powder

🧂

12 g

Salt

🥛

0.25 cup

Yoghurt

🍅

2

Tomatoes

🌿

20 g

Coriander Leaves

🌱

15 g

Mint Leaves

🌶️

4

Green Chillies

🫐

45 g

Dried Plums

🍋

15 ml

Lemon Juice

💧

1.3 l

Water

Preparation Steps

  1. Step 1/19

    Rinse the basmati rice until the water runs mostly clear, then soak it in water for 20 minutes.

    basmati rice
    water
    🫗colander
    🍲large heavy-bottomed pot with lid

  2. Step 2/19

    Slice the onion and tomatoes, chop the coriander leaves and mint leaves, and slice the green chilies.

    onion
    tomato
    coriander leaves
    mint leaves
    green chili
    🔪chef's knife
    🪵cutting board

  3. Step 3/19

    Heat 1/2 cup cooking oil in the large heavy-bottomed pot over medium heat.

    cooking oil
    🍲large heavy-bottomed pot with lid
    🥄measuring cups

  4. Step 4/19

    Fry the 2 sliced onions in the hot oil until deep golden brown, stirring regularly to prevent burning.

    onion
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  5. Step 5/19

    Add 3 bay leaves, 4 green cardamom pods, 3 cinnamon sticks, 1 tsp white cumin seeds, and 1 tsp black cumin seeds.

    bay leaf
    green cardamom
    cinnamon stick
    white cumin seeds
    black cumin seeds
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/19

    Stir the whole spices for 30 seconds until they crackle and release their aroma.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  7. Step 7/19

    Add the 1 kg chicken and fry it over medium-high heat until its exterior changes color and begins to brown.

    chicken
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  8. Step 8/19

    Add 2 tbsp ginger-garlic paste, 1 tbsp green chili paste, and 1/4 cup plain yogurt to the chicken.

    ginger-garlic paste
    green chili paste
    plain yogurt
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons
    🥄measuring cups
    🥄wooden spoon

  9. Step 9/19

    Mix thoroughly until the yogurt coats the chicken and spices evenly.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  10. Step 10/19

    Add 1 tsp white pepper, 1 tsp garam masala, a pinch of turmeric, 1 tbsp chicken powder, and 1 tsp salt.

    white pepper
    garam masala
    turmeric
    chicken powder
    salt
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/19

    Fry the chicken mixture for 2 minutes, adding a few drops of water if it starts sticking to the pot.

    water
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  12. Step 12/19

    Cover the pot and cook the chicken over low heat until tender, about 20 minutes.

    chicken
    🍲large heavy-bottomed pot with lid

  13. Step 13/19

    Add the 2 sliced tomatoes, chopped coriander leaves, mint leaves, sliced green chilies, 1 tbsp lemon juice, and 6 dried plums.

    tomato
    coriander leaves
    mint leaves
    green chili
    lemon juice
    dried plums
    🍲large heavy-bottomed pot with lid
    🥄measuring spoons
    🥄wooden spoon

  14. Step 14/19

    Stir gently for 1 minute so the tomatoes and herbs combine with the tender chicken.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  15. Step 15/19

    Drain the soaked basmati rice and add it to the pot without breaking the grains.

    basmati rice
    🫗colander
    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

  16. Step 16/19

    Pour in about 5 1/2 cups water and add the remaining 1 tsp salt, ensuring the rice is just covered by liquid.

    water
    salt
    🍲large heavy-bottomed pot with lid
    🥄measuring cups
    🥄measuring spoons

  17. Step 17/19

    Bring the pulao to a boil over medium-high heat and cook uncovered until most of the water has evaporated.

    🍲large heavy-bottomed pot with lid

  18. Step 18/19

    Cover the pot tightly and steam the pulao over the lowest heat for 15 minutes.

    🍲large heavy-bottomed pot with lid

  19. Step 19/19

    Rest the pulao, covered and off the heat, for 5 minutes before fluffing it gently with a wooden spoon.

    🍲large heavy-bottomed pot with lid
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Herbs and Spices, Seasonings, Herbs, Fruits, Liquids

Ingredients

Chicken, Rice, Onions, Ginger garlic paste, Green chilli paste, Bay leaf, Green cardamom, Cinnamon sticks, White cumin, Black cumin, White pepper, Turmeric, Garam masala, Chicken powder, Salt, Yoghurt, Tomatoes, Coriander leaves, Mint leaves, Green chillies, Dried plums, Lemon juice, Water

Allergens

Celery, Soy

Dietetics

Dietary regimen

Halal, High protein

Calories

690 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 78g, Fat: 26g, Fiber: 4g

Nutritional Information

Minerals

Iron: 3.4mg, Potassium: 530mg, Calcium: 95mg, Sodium: 920mg

Vitamins

Vitamin C: 18mg, Vitamin A: 95µg, Vitamin B6: 0.55mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

19 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon, colander, large heavy-bottomed pot with lid

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Rice Dish, One-Pot Meal

Occasions

Lunch, Dinner, Weekend Meal, Family Meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Juicy, Moist, Separated grains

Flavors

Aromatic, Spicy, Savory, Tangy, Herbal, Warmly spiced, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3-4 days (Cool promptly,Store in an airtight container,Keep at 4°C or below,Reheat until steaming hot), freezer : 2-3 months (Freeze in airtight portion containers,Cool completely before freezing,Thaw in the refrigerator before reheating)