Chicken Pulao
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 15 G., saturated fats 7 G., proteins 45 G., carbohydrates 39 G., fiber 2 G., cholesterol 151 mg, sodium 472 mg, sugar 3 G.
Calories 480, total fat 15 G., saturated fats 7 G., proteins 45 G., carbohydrates 39 G., fiber 2 G., cholesterol 151 mg, sodium 472 mg, sugar 3 G.
Pulao is an Indian basmati rice pilaf that's easy to make, healthy, and delicious. Everything is cooked in one pot. This recipe features rice cooked with whole chicken breasts, which are pre-fried and then thinly sliced for serving. This ensures the chicken retains its juiciness. Saffron gives the pulao a pleasant golden color and spicy notes, which are harmoniously complemented by cumin, ginger, and garlic. Serve the pulao with chicken, drizzled with natural yogurt, and topped with fried shallot rings.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 boneless, skinless chicken breasts (about 220g each)
- 2 large pinches of saffron threads (about 0.5 tsp)
- 3 tablespoons unsalted butter
- 2 small shallots, thinly sliced
- 1 tsp ground cumin
- 1 teaspoon grated ginger root
- 2 cloves garlic, grated
- 1 cup basmati rice, rinsed well
- 1 cup lightly salted chicken broth
- 1/3 cup frozen green peas
- 0.5 cup whole milk yogurt
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Recipes with similar ingredients: chicken breasts, shallots, peas, basmati rice, ground ginger, cumin, saffron, yogurt
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
- Combine the saffron and 1 tablespoon of hot water in a bowl; set aside to steep. In a medium Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the shallots and a pinch of salt; cook, stirring, until golden and crisp, 4 to 5 minutes.
- Transfer with a slotted spoon to a small bowl.
- Sprinkle the chicken on both sides with cumin and a generous pinch of salt and black pepper. Add the chicken to the skillet and cook, turning once, until lightly browned on both sides, 6-8 minutes; transfer to a plate.
- Add the remaining 1 tablespoon of butter to the pot along with the ginger and garlic and fry for about 30 seconds. Add the rice and stir until well coated, then pour in the chicken broth, 1/2 cup of water, the saffron with its liquid, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper.
- Bring to a boil, then stir, add the chicken, and cover with a lid. Transfer the pot to the oven and cook until the chicken is cooked through and the rice has absorbed all the liquid, about 15 minutes.
- Transfer the chicken to a cutting board and let rest for 5 minutes. Add the green peas to the rice and fluff with a fork. Sprinkle the yogurt with a pinch of salt and black pepper.
- Slice the chicken. Drizzle with yogurt and sprinkle with shallots, and serve with rice.
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