North India

Chicken pulao

Name: Chicken pulao
Total time: 45 min
Yield: 5 servings
Cuisine: North Indian home
Ingredients: 500 g chicken, curry cut (bone in chicken, small pieces); 1 1/2 cups soaked 20 minutes basmati rice; 2 medium sliced onion; 1 chopped tomato; 1/3 cup curd (plain yogurt, natural yoghurt); 1 tbsp ginger garlic paste; 2 bay leaves 4 cloves, 4 cardamom, cinnamon, 1 tsp black pepper whole spices; 2 slit green chilli; a handful mint leaves; 2 tbsp coriander leaves (cilantro); 1/2 tsp garam masala; 2 tbsp cooking oil (vegetable oil); 2 tsp ghee; 1 1/2 tsp salt; 2 3/4 cups water

Milder than biryani, quicker too. Chicken, basmati and whole spices in one cooker.

45 minTime

25 gProtein each

mediumSpice

Pulao, not biryani2 chapters · 1 min read

Make it your way

Grandma's wayChicken, basmati and whole spices.

The original

470kcalsame

25 gproteinsame

2 gfibresame

45minutessame

Chicken pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)500 g

Basmati rice1½ cups, soaked 20 minutes

Onion2 medium, sliced

Tomato1, chopped

Curd (plain yogurt, natural yoghurt)⅓ cup

Ginger garlic paste1 tbsp

Whole spices2 bay leaves, 4 cloves, 4 cardamom, cinnamon, 1 tsp black pepper

Green chilli2, slit

Mint leavesa handful

Coriander leaves (cilantro)2 tbsp

Garam masala½ tsp

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Salt1½ tsp

Water2¾ cups

Method

4 steps

1Heat oil and ghee, fry whole spices, then onions till golden.
2Add ginger garlic paste, chilli and tomato, then chicken. Sear 5 minutes, stir in curd, cover and cook 10 minutes on low.
3Add rice, mint, coriander, garam masala, salt and water. Pressure cook for 1 whistle on high, then 5 minutes on low. Let the pressure release naturally.
4Fluff gently and check the chicken is cooked through with no pink.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

North India

Chicken pulao

Milder than biryani, quicker too. Chicken, basmati and whole spices in one cooker.

45 minTime

25 gProtein each

mediumSpice

Pulao, not biryani2 chapters · 1 min read

Make it your way

Grandma's wayChicken, basmati and whole spices.

The original

470kcalsame

25 gproteinsame

2 gfibresame

45minutessame

Chicken pulao, home style.

Per serving, worked out from the ingredient table.

Ingredients

Chicken, curry cut (bone in chicken, small pieces)500 g

Basmati rice1½ cups, soaked 20 minutes

Onion2 medium, sliced

Tomato1, chopped

Curd (plain yogurt, natural yoghurt)⅓ cup

Ginger garlic paste1 tbsp

Whole spices2 bay leaves, 4 cloves, 4 cardamom, cinnamon, 1 tsp black pepper

Green chilli2, slit

Mint leavesa handful

Coriander leaves (cilantro)2 tbsp

Garam masala½ tsp

Cooking oil (vegetable oil)2 tbsp

Ghee2 tsp

Salt1½ tsp

Water2¾ cups

Method

4 steps

1Heat oil and ghee, fry whole spices, then onions till golden.
2Add ginger garlic paste, chilli and tomato, then chicken. Sear 5 minutes, stir in curd, cover and cook 10 minutes on low.
3Add rice, mint, coriander, garam masala, salt and water. Pressure cook for 1 whistle on high, then 5 minutes on low. Let the pressure release naturally.
4Fluff gently and check the chicken is cooked through with no pink.

Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Chicken pulao

Make it your way

Ingredients

Method

Chicken pulao

Make it your way

Ingredients

Method

Make it a meal