Chicken Pulao
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Ingredients
- 600 g chicken thigh fillets, diced
- 300 g basmati rice
- 1 onion, finely sliced
- 4 garlic cloves
- 15 g fresh ginger, grated
- 1 cinnamon stick
- 3 green cardamom pods
- 3 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 561 kcal
- Protein
- 36 g
- Carbohydrate
- 63.1 g
- of which sugars
- 2.3 g
- Fat
- 17.7 g
- of which saturates
- 2.8 g
- Fibre
- 2.2 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the basmati rice and soak for 15 minutes, then drain.
- 2
Heat the vegetable oil in a large pan and fry the cinnamon stick and green cardamom pods for 30 seconds, then add the sliced onion and cook over medium heat for 8 minutes until golden.
- 3
Add the garlic and ginger and the chicken, and brown for 6 minutes.
- 4
Add the rice and 500ml water, bring to the boil, then cover and simmer over low heat for 12-15 minutes until the rice is tender and the chicken is cooked through with no pink remaining.
- 5
Rest, covered, for 5 minutes, then fluff and scatter with the chopped coriander before serving.
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