Jhat Pat Chicken Pulao by @samsweetandspicetreats

1h
Hard

6 servings

🍗

1 kg

Chicken

🍚

550 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

🌾

5 ml

White Cumin

🌑

5 ml

Black Cumin

🧂

5 ml

White Pepper

🟡

0.6 ml

Turmeric

🌶️

1 tsp

All-spice Powder

🧂

15 ml

Chicken Powder

🧂

10 ml

Salt

🥛

0.25 cup

Yoghurt

🍅

2

Tomatoes

🌿

15 g

Coriander Leaves

🌱

15 g

Mint Leaves

🌶️

4

Green Chillies

5

Dried Plums

🍋

15 ml

Lemon Juice

🧂

1 tsp

Salt

💧

1.1 l

Water

🫗

80 ml

Oil

Preparation Steps

  1. Step 1/12

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

    basmati rice
    water
    🥣colander
    mixing bowl

  2. Step 2/12

    Slice the onions, tomatoes, and green chilies; chop the coriander leaves and mint leaves.

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

  3. Step 3/12

    Heat the cooking oil in a large heavy-bottomed pot over medium heat, then fry the sliced onion until deeply golden brown.

    cooking oil
    onion
    🥄wooden spoon

  4. Step 4/12

    Add bay leaf, green cardamom, cinnamon stick, white cumin, and black cumin to the browned onion. Stir for 30 to 60 seconds until the spices crackle and smell fragrant.

    bay leaf
    green cardamom
    cinnamon stick
    white cumin
    black cumin
    🥄wooden spoon

  5. Step 5/12

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

    chicken
    🥄wooden spoon

  6. Step 6/12

    Stir in the ginger garlic paste, green chili paste, and plain yogurt until the chicken is evenly coated.

    ginger garlic paste
    green chili paste
    plain yogurt
    🥄wooden spoon

  7. Step 7/12

    Add white pepper, turmeric, garam masala, chicken powder, and 1 teaspoon salt. Fry for 2 minutes, adding a few drops of water if the spices start sticking.

    white pepper
    turmeric
    garam masala
    chicken powder
    salt
    water
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/12

    Cover the pot and cook the chicken over low heat until tender, stirring once or twice and adding small splashes of water only if needed.

    chicken
    water
    🥄wooden spoon

  9. Step 9/12

    Add tomato, coriander leaves, mint leaves, green chili, dried plum, and lemon juice. Stir gently for 2 minutes.

    tomato
    coriander leaves
    mint leaves
    green chili
    dried plum
    lemon juice
    🥄wooden spoon

  10. Step 10/12

    Drain the soaked basmati rice and add it to the pot. Pour in 4.5 cups water and add the remaining 1 teaspoon salt.

    basmati rice
    water
    salt
    🥣colander
    🥄measuring cups
    🥄wooden spoon

  11. Step 11/12

    Bring the rice mixture to a boil over medium-high heat, then cook uncovered until most of the water has been absorbed.

    basmati rice
    water
    🥄wooden spoon

  12. Step 12/12

    Cover the pot tightly and steam the pulao over the lowest heat for 15 minutes. Rest it covered for 5 minutes, then fluff the rice and serve hot.

    basmati rice
    chicken
    🥄wooden spoon

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Herbs, Spices, Seasonings, 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, All-spice powder, Chicken powder, Salt, Yoghurt, Tomatoes, Coriander leaves, Mint leaves, Green chillies, Dried plums, Lemon juice, Water, Oil

Allergens

Soy

Dietetics

Dietary regimen

Halal, Gluten-free

Calories

760 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 83g, Fat: 24g, Fiber: 4g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 810mg, Potassium: 640mg, Iron: 3.5mg, Calcium: 95mg

Vitamins

Vitamin C: 20mg, Vitamin A: 110µg, Vitamin B6: 0.75mg

Preparation

Time Information

Preparation

20 minutes

Cooking

40 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

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

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, One-pot Meal, Rice Dish

Occasions

Lunch, Dinner, Family Meal, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Fluffy, Tender, Moist, Juicy

Flavors

Savory, Spicy, Aromatic, Tangy, Warm

Other

Price

Medium

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,Reheat until steaming hot), freezer : 2 to 3 months (Portion into freezer-safe airtight containers,Freeze once fully cooled,Thaw in the refrigerator before reheating)