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chicken pulao in the cooking pan with a ladle
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Chicken Pulao with Leftover Rice

This chicken pulao recipe is quick, easy, customisable, and very family-friendly. Eat it with curd or a side of sauteed veggies for a comforting and wholesome meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian
Diet: Halal
Servings: 3 servings
Author: Richa

Ingredients

  • 4 boneless chicken thighs approx. 280 gms, cut into ¾ inch cubes
  • 1 ¼ teaspoons salt divided
  • ¼ teaspoon turmeric powder
  • 2 tablespoons sunflower or any neutral flavoured cooking oil
  • 1 teaspoon fennel seeds saunf
  • 2 cups thinly sliced onions
  • 4 green chillies slit
  • 4 sprigs curry leaves divided
  • 1 tablespoon + 1 teaspoon ginger garlic paste
  • 1 teaspoon red chilli powder
  • 1 tablespoon + 1 teaspoon meat masala powder
  • ¼ cup water
  • 4 cups cooked basmati or any long grain rice
  • 2 tablespoons finely chopped coriander leaves
  • ½ lemon juice

Instructions

  • Take chicken in a bowl, add turmeric powder, ¼ teaspoon salt, mix well and set aside to marinate for 20 minutes
    4 boneless chicken thighs, 1 ¼ teaspoons salt, ¼ teaspoon turmeric powder
  • Heat oil in a pan or kadai, add fennel seeds & saute on low for a few seconds till they crackle. Add onions and fry for 5-6 minutes on low till they turn golden. Add green chillies, 3 sprigs of curry leaves, ginger garlic paste and saute for a few seconds till they get fragrant. Add red chilli powder, meat masala, 1 teaspoon of salt and saute for a few seconds.
    2 tablespoons sunflower or any neutral flavoured cooking oil, 1 teaspoon fennel seeds, 2 cups thinly sliced onions, 4 green chillies, 4 sprigs curry leaves, 1 tablespoon + 1 teaspoon ginger garlic paste, 1 teaspoon red chilli powder, 1 tablespoon + 1 teaspoon meat masala powder
  • Add marinated chicken and saute on medium for 1-2 minutes till they turn pink. Add ¼ cup of water and cook covered for 8-9 minutes on low till the chicken is cooked well. Cook for 2-3 minutes more without covering, so the gravy is absorbed well by chicken.
    ¼ cup water
  • Add the remaining 1 sprig of curry leaves, cooked rice, coriander leaves, lemon juice, give a good toss to mix well, cook on low for 1-2 minutes till the rice absorbs the masalas and take off the heat and serve. Do not overmix at this stage as the rice gets mushy.
    4 cups cooked basmati or any long grain rice, 2 tablespoons finely chopped coriander leaves, ½ lemon juice

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Nutrition

Calories: 762kcal | Carbohydrates: 76g | Protein: 32g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 1307mg | Potassium: 574mg | Fiber: 6g | Sugar: 7g | Vitamin A: 387IU | Vitamin C: 44mg | Calcium: 75mg | Iron: 2mg