Made with AI
Classic Chicken Pulao
Ingredients
- basmati rice2 cups
- chicken breast, cubed1 pound
- large onion, thinly sliced1 large
- tomatoes, chopped2 medium
- plain yogurt1 cup
- vegetable oil2 tablespoons
- cumin seeds1 teaspoon
- coriander powder1 teaspoon
- garam masala1 teaspoon
- turmeric powder1/2 teaspoon
- red chili powder1/2 teaspoon
- chicken broth4 cups
- peas1/2 cup
- Salt to tasteto taste
- Fresh cilantro for garnishas needed
Instructions
- 1
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- 2
Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- 3
Add the thinly sliced onion and sauté until golden brown.
- 4
Add the cubed chicken breast and cook until the chicken is no longer pink.
- 5
Stir in the chopped tomatoes, plain yogurt, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for about 5 minutes until the tomatoes are soft and the spices are well combined.
- 6
Add the drained basmati rice and peas to the pot. Stir gently to mix the rice with the chicken and spices.
- 7
Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 8
Remove the pot from heat and let it sit, covered, for 5 minutes.
- 9
Fluff the rice with a fork and garnish with fresh cilantro before serving.
