How to make Multigrain Pulao -
A delightful mixture of barley, basmati rice and quinoa makes this pulao stand out.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Chicken on Bone, Brown basmati rice (ब्राउन बास्मती चावल)
Cuisine : Indian
Course : Rice
For more recipes related to Multigrain Pulao checkout Chicken Biryani, Green Masala Chicken Pulao, Lagan ki Murgh Biryani. You can also find more Rice recipes like Skewered Chicken with Brown Rice Green Masala Chicken Pulao Simple Vegetable Pulao Spinach Soy Milk Pulao
Multigrain Pulao Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1.30-2 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Multigrain Pulao Recipe
Chicken on Bone cut into 2 inch pieces 400 grams
Brown basmati rice soaked 1/2 cup
White basmati rice soaked 1 cup
Quinoa 1/4 cup
Onions 2 medium
Black cardamom 1
Cinnamon 1 inch
Cloves 4-5
Black peppercorns 1 teaspoon
Barley soaked 1/4 cup
Potato 1 large
Green chillies 4-5
Dried plums soaked 4-5
Buttermilk 1 1/2 cups
Chicken stock 3 cups
Salt to taste
Micro shoots for garnishing
Method
Step 1
Roughly chop onions.
Step 2
Heat oil in a deep non-stick pan, add black cardamom, cinnamon, cloves and peppercorns and let them splutter. Add onions and sauté till translucent. Add chicken pieces and mix well.
Step 3
Roughly chop potato.
Step 4
Roughly break green chillies and add to the pan. Add barley and mix well. Add brown rice and white rice and mix well. Add potato and mix well.
Step 5
Add dried plums and mix well. Add quinoa and mix well. Add buttermilk and chicken stock and mix again.
Step 6
Add salt and mix well. Cover and cook on medium heat till the grains and chicken are fully done.
Step 7
Transfer the multigrain pulao onto a serving platter, garnish with micro shoots and serve hot.
Nutrition Info
Calories : 2494 Kcal
Carbohydrates : 156.3 gm
Protein : 438.4 gm
Fat : 12.8 gm
Other : Vitamin B12- 1.5mcg
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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.
