Indian Chicken Pilaf (Pulao)

Name: Indian Chicken Pilaf (Pulao)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 pounds (1 kilogram) boneless skinless chicken thighs, or breasts, cut into 1 1/2-inch chunks; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 1/2 teaspoon red chili powder; 3/4 teaspoon salt; 1/2 teaspoon lemon juice; 3 tablespoons vegetable oil, canola oil, or sunflower oil; 3/4 teaspoon cumin seeds; 6 to 8 whole cloves; 6 to 8 whole black peppercorns; 1 (1-inch) stick cinnamon; 4 to 5 pods green cardamom; 1 large or 2 small bay leaves; 2 large onions, chopped finely; 1 tablespoon garlic paste; 1 tablespoon ginger paste; 3 large tomatoes, chopped finely; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; 1/2 teaspoon garam masala; 1 cup plain yogurt; 2 cups rice; 4 cups chicken stock; 1/2 teaspoon salt, optional; 3 to 4 tablespoons finely chopped fresh green coriander

An easy one-pot Indian rice dish, pulao combines rice, vegetables, and meat for a flavorful meal.

⭐ 3.8 (55 reviews) Prep: 15 minCook: 30 minTotal: 45 minYields: 6 servings

Category Tags:

Entree Dinner

Cuisine Tags:

Indian

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Ingredients

For the Chicken:

2 pounds (1 kilogram) boneless skinless chicken thighs, or breasts, cut into 1 1/2-inch chunks

For the Marinade:

1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 teaspoon red chili powder
3/4 teaspoon salt
1/2 teaspoon lemon juice

For the Spices and Cooking:

3 tablespoons vegetable oil, canola oil, or sunflower oil
3/4 teaspoon cumin seeds
6 to 8 whole cloves
6 to 8 whole black peppercorns
1 (1-inch) stick cinnamon
4 to 5 pods green cardamom
1 large or 2 small bay leaves
2 large onions, chopped finely
1 tablespoon garlic paste
1 tablespoon ginger paste
3 large tomatoes, chopped finely
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon garam masala
1 cup plain yogurt
2 cups rice
4 cups chicken stock
1/2 teaspoon salt, optional
3 to 4 tablespoons finely chopped fresh green coriander

Instructions

Combine 1 tablespoon each garlic and ginger paste, red chili powder, 3/4 teaspoon salt, and lemon juice in a large bowl.
Coat chicken with the marinade, then refrigerate for 15-20 minutes.
In a large pot, fry onions until golden.
Add 1 tablespoon each of garlic and ginger paste and sauté for 1-2 minutes.
Stir in tomatoes, coriander, cumin, and garam masala; sauté until oil separates.
Add marinated chicken and brown well, stirring frequently.
Stir in yogurt and cook for 1-2 minutes.
Mix in rice and chicken stock.
Bring to a boil, then cover and simmer until rice and chicken are cooked and liquid is absorbed.
Remove from heat and let rest covered for 7-10 minutes.
Adjust salt, garnish with fresh coriander, and serve.

Nutritional Info (per serving)

Calories: 541 kcal

Carbohydrate: 35 g

Cholesterol: 192 mg

Fiber: 3 g

Protein: 46 g

Saturated Fat: 6 g

Sodium: 974 mg

Sugar: 10 g

Fat: 25 g

Unsaturated Fat: 0 g