“I was craving something delicious, filling, and easy… so I threw chicken, colorful vegetables, and fragrant basmati rice into one pot—and the result was THIS! 🤤🍗🥕🍚 Wait till you see how fluffy the rice turns out!”
Absolutely! Here’s the recipe 😊
🍗🥕 Chicken Vegetable Pulao
Serves: 4–5
Prep: 15 min | Cook: 35–40 min
Ingredients:
2 cups basmati rice
500 g chicken, cut into pieces
1 medium onion, sliced
1 cup mixed vegetables (carrot, peas, capsicum,potato optional)
2 tomatoes, chopped
2 green chilies
1 tbsp ginger-garlic paste
½ cup yogurt
3 tbsp cooking oil
4 cups water or chicken stock
1 tsp cumin seeds
1 bay leaf
4 cloves
4 black peppercorns
2 green cardamoms
1 cinnamon stick
1 tsp red chili powder
½ tsp turmeric
1 tsp coriander powder
1 tsp garam masala
Salt to taste
Fresh coriander and mint
👩🍳 Method:
1. Wash and soak rice for 20–30 minutes, then drain.
2. Heat oil in a pot. Add cumin, bay leaf, cloves, pepper, cardamom and cinnamon. Fry for 30 seconds.
3. Add sliced onion and cook until golden brown.
4. Add chicken and ginger-garlic paste. Cook for 5–7 minutes.
5. Add tomatoes, yogurt, green chilies, chili powder, turmeric, coriander powder and salt. Cook until the tomatoes soften and oil separates.
6. Add the mixed vegetables and cook for 3–4 minutes.
7. Add 4 cups water/stock and bring to a boil.
8. Add soaked rice. Cook uncovered until most of the water is absorbed and you see little holes forming on the surface.
9. Cover tightly and cook on very low heat for 10–12 minutes.
10. Turn off the heat and let it rest for 5–10 minutes. Gently fluff with a fork.
11. Garnish with fresh coriander and mint.
Tip: For extra flavorful pulao, use chicken stock instead of plain water. 🌿🍚
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