Chicken Pulao

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Yields8 Servings
DifficultyBeginnerPrep Time10 minsCook Time50 minsTotal Time1 hr
 2 tbsp Canola Oil
 1 Onion, Medium, Chopped
 3-5 Pieces Cloves
 3-5 Pieces Whole Peppers
 3-5 Pieces Whole Cardmom
 3-5 Pieces Cinnamon Sticks
 1 tsp Cumin Seeds
 ½ cup Non-Fat Yogurt
 1 tsp Ginger, Minced
 1 tsp Garlic, Minced
 2 Medium Tomatoes, Diced
 ½ tsp Green Chili Paste
 1 ½ tsp Salt (optional)
 2 lbs Whole Chicken, Cut, Skinned, and Trimmed
 6 Small Potatoes, Halved
 2 cups Basmati Rice, Washed and Soaked for 1 hour

Heat oil and stir fry onion until translucent.


Add the whole spices and cumin seeds and saute for 1 minute.


Add yogurt, ginger, garlic, tomatoes, green chili paste, and 1/2 teaspoon salt. Cook for 5 minutes.


Add chicken; mix well and cook for 15 minutes or until chicken is almost cooked.


Add potatoes and enough water to make 4 1/2 cups liquid. Bring to boil and add rice and remaining 1 teaspoon of salt.


Cover partially and cook over medium heat until water evaporates.


Cover and place pot in a preheated oven (250 degrees fahrenheit) for 15 minutes or until rice and potatoes are cooked.

Chef's Tip:


Nutrition Facts

Serving Size 1 cup (8.5 oz)

Servings 8

Amount Per Serving
Calories 390Calories from Fat 72
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 80mg27%
Sodium 570mg24%
Potassium 660mg19%
Total Carbohydrate 49g17%
Dietary Fiber 3g12%
Sugars 4g
Protein 30g60%

Calcium 4%
Iron 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.