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This chicken pulao rice dish is made in one pot with mild Mauritian and Indian spices. Chicken pulao is a tasty meal made with boiling basmati rice, meat, spices, and herbs. This chicken rice is a quick and simple evening dish. In comparison to chicken biryani, it is moderately spicy.
Easy and yummy Chicken Pulao Recipe Your Family Will Adore
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Chicken Pulao Mauritian Recipe

Chicken Pulao is a one-pot dish made with bone-in chicken chunks, rice, onions, tomatoes, and spices.

It contains all of the tastes of chicken biryani but is easier and faster to prepare. Chicken pulao is an excellent meal for fast weeknight dinners.

 

PREP TIME: 10 mins

COOK TIME: 20 mins

RESTING TIME: 15 mins

TOTAL TIME: 45 mins

SERVINGS: 3

 

Ingredients

  • 2 cup Basmati rice

To Marinate the Chicken

  • 1 pound bone-in, skinless chicken breast (500 g, cut into 1 and 1/2 inch slices) If using boneless chicken, chop it into 1-inch chunks.)
  • 1 cup unsweetened yogurt
  • 2 tbsp. ginger garlic paste
  • 3 tablespoons red chili powder from Kashmir
  • 2 tsp. turmeric powder
  • 1 tablespoon garam masala
  • 1 teaspoon sea salt
  • 2 tbsp. chopped mint leaves
  • 2 tbsp. cilantro, chopped (fresh coriander leaves)

For the Pulao

  • 3 tbsp ghee (or cooking oil)
  • 3 to 4 cloves
  • 2-inch cinnamon stick
  • 2 black cardamoms, whole
  • 1 cup onions, thinly sliced
  • 1 teaspoon garlic-ginger paste
  • 3-4 green peppers (slit into half)
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1 cup coarsely sliced tomatoes

 

Instructions:

1. Soak the rice

  • Rinse the rice 2-3 times with water until the water runs clear.
  • Soak the rice for 20 minutes in 5-6 cups of water.
  • Marinate the chicken first.
  • In a large mixing bowl, combine the chicken, yogurt, ginger garlic paste, Kashmiri red chili powder, turmeric powder, garam masala powder, salt, mint, and cilantro, and mix well with your fingers.
  • Allow for a 30-minute resting period.

 

2. Prepare the Chicken

  1. On the 6 or 8 quart Instant Pot, press the SAUTE button.
  2. Pour in the ghee.
  3. Add the cloves, cinnamon, and black cardamoms to the heated ghee and cook for 4-5 seconds.
  4. Cook, stirring often, until the onions are slightly caramelized (6-8 minutes).
  5. Fry for 3-4 minutes with the ginger-garlic paste. Stir on a regular basis.
  6. Now add the green chiles and tomatoes and cook for another 2-3 minutes.
  7. Mix in the chicken and marinate well.
  8. Cook for 10-12 minutes with the cover on, stirring at regular intervals.

3. Prepare the Pulao

  1. Drain the rice and combine it with the lime juice, salt, and 1 and 34 cups of water in the instant pot. To blend, carefully stir everything together.
  2. Close the instant pot cover and hit PRESSURE COOK.
  3. Set your timer for 6 minutes.
  4. Allow the pressure to naturally relax for 10 minutes after the timer goes off.
  5. Manually release the remaining pressure and open the pot's cover.
  6. Using a big spoon, fluff the chicken pulao.
  7. Serve hot with raita and garnished with fried onions, cilantro, and mint.

 

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