How to make Quick Chicken Pulao -

A flavourful rice preparation, this Quick Chicken Pulao can be made in a jiffy. An extremely hearty dish, this is a must-try recipe

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट)

Cuisine : Indian

Course : Rice


For more recipes related to Quick Chicken Pulao checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Quinoa and Vegetable Pulao Chicken Tawa Pulao Chilli Corn Rice MBPS pulao

Quick Chicken Pulao

Quick Chicken Pulao Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Quick Chicken Pulao Recipe

  • Basmati rice 1 1/2 cups

  • Boneless chicken breasts 2

  • Onions , peeled 2 medium

  • Ghee 3 tablespoon

  • Cloves 3

  • Green cardamoms 2-3

  • Black peppercorns 5

  • Bay leaf 1

  • Cumin seeds 1 teaspoon

  • Ginger-garlic paste 1 tablespoon

  • Yogurt 2-3 tablespoons

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Chicken stock cube , powdered 1

  • Fresh coriander sprig to garnish

  • Yogurt , chilled to serve

Method

Step 1

Take the rice in a bowl, wash it thoroughly and soak in water for 15-20 minutes. And then drain.

Step 2

Slice the onions. Halve the onions vertically and further cut into ½ inch cubes.

Step 3

Heat ghee in a deep non-stick pan, add cloves, green cardamoms, black peppercorns, torn bay leaf and cumin seeds, mix and sauté till fragrant.

Step 4

Add onions, mix and sauté on high heat for 2-3 minutes. Add ginger-garlic paste and yogurt, mix well and sauté on high heat for 1 minute.

Step 5

Add chicken, rice, garam masala powder, salt and powdered chicken stock cube and mix well.

Step 6

Add 2½ cups water, mix, cover and cook for 8-9 minutes or till both rice and chicken are done.

Step 7

Transfer into a serving bowl, garnish with a coriander sprig and serve hot with chilled yogurt.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.