Imported from Instagram

Easy Masala Chicken Pulao

Name: Easy Masala Chicken Pulao
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 500 g Chicken breast; 1.5 cup Basmati rice (Washed and soaked for 10 minutes); 5 ml Oil (The source states 5–10 ml); 2 tbsp Ghee (Added during initial sauté and again before pressure-cooking, as stated in the method); Whole spices (With bay leaf; quantity not specified); Onions (Sliced; quantity not specified); 2 Tomatoes (Medium, cubed); 2 tsp Ginger-garlic paste; 4 Green chilies (Slit); Salt (To taste; season the tomatoes and check again after adding the rice); 0.5 tsp Turmeric powder; 2 tbsp Kashmiri chili powder; 0.75 cup Water (Using the stated ratio of 1/2 cup water per 1 cup rice for 1 1/2 cups rice); 1 Maggi chicken cube; 0.5 Lemon juice (Juice of half a lemon); Coriander leaves (Chopped; quantity not specified); 0.5 tsp Garam masala

Recipe by Nivin Winfred | kanji club @kanji_club_ · Instagram

Imported by Malayka Moraes on SeeMeCook

A fragrant pressure-cooked pulao made with basmati rice, chicken breast, whole spices, tomatoes, green chilies, Kashmiri chili, and garam masala. Serve hot with raita and pickles.

4 servings40 minSouth Asian

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Ingredients

500 g Chicken breast
1.5 cup Basmati rice (Washed and soaked for 10 minutes)
5 ml Oil (The source states 5–10 ml)
2 tbsp Ghee (Added during initial sauté and again before pressure-cooking, as stated in the method)
Whole spices (With bay leaf; quantity not specified)
Onions (Sliced; quantity not specified)
2 Tomatoes (Medium, cubed)
2 tsp Ginger-garlic paste
4 Green chilies (Slit)
Salt (To taste; season the tomatoes and check again after adding the rice)
0.5 tsp Turmeric powder
2 tbsp Kashmiri chili powder
0.75 cup Water (Using the stated ratio of 1/2 cup water per 1 cup rice for 1 1/2 cups rice)
1 Maggi chicken cube
0.5 Lemon juice (Juice of half a lemon)
Coriander leaves (Chopped; quantity not specified)
0.5 tsp Garam masala

Steps

1
Wash the basmati rice and soak it for 10 minutes.
2
Place a pressure cooker over low to medium heat. Add the oil and ghee.
3
Add the whole spices and bay leaf, followed by the slit green chilies and sliced onions.
4
Sauté the onions over low to medium heat until they become soft.
5
Add the ginger-garlic paste and sauté until its aroma is released.
6
Add the cubed tomatoes, season with sufficient salt, and sauté.
7
Add the turmeric powder and Kashmiri chili powder. Continue cooking until the raw flavor disappears.
8
Add the chicken breast and sauté it well.
9
Add the measured water, using 1/2 cup of water for each cup of rice; for 1 1/2 cups rice, this is 3/4 cup water.
10
Bring the mixture to a boil. Add the soaked basmati rice, chicken cube, and lemon juice.
11
Check the seasoning and add more salt if required.
12
When the rice and water are at the same level, add the chopped coriander leaves, garam masala, and ghee.
13
Close the pressure cooker, reduce the flame to low, and cook until one whistle. Turn off the flame.
14
Wait until the pressure has fully released before opening the cooker.
15
Mix the rice slowly, then serve hot with raita and pickles.

Notes

The source does not specify the quantity or exact composition of the whole spices, onions, or chopped coriander leaves. It also states ghee in the ingredient list and again as a finishing addition in the method.