| Prep: 20 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 536 | 20g | 6g | 65g |
| sugars | fibre | protein | salt |
| 5g | 3g | 34g | 1.0g |
Why I Love Indian Chicken Do Pyaza Pulao
When someone mentions Indian cuisine, I am instantly transported back to my first encounter with the bold and evocative flavors this culture offers. The recipe I have for you today is the Chicken Do Pyaza Pulao. A traditional Indian dish, steeped in a rich legacy and bursting with flavors reminiscent of the aromatic Indian subcontinent.
A Fusion of Cultures
As someone who joyfully straddles two diverse culinary worlds – the fresh, oceanic flavors of the Pacific Northwest, combined with the traditional, umami-rich offerings of Japanese cuisine, dabbling in Indian cuisine might seem like an unexpected twist. Yet, it is precisely this diversity that keeps my kitchen experiences profound and thrilling. Drawing inspiration from famous fusion chefs like Chef Harpal Singh, I’ve learned to appreciate and experiment with contrasting palettes of flavors and textures.
Chicken Do Pyaza Pulao, in particular, caught my eye (and taste buds!) with its delightful blend of spices and the savory conjunction of chicken and rice. It’s not unlike a Japanese pilaf or an Italian risotto in some key ways, and yet, it carves its unique niche with its distinctive Indian aroma and flavors.
A Dish That Piques All Senses
Wouldn’t you love a dish that hits all the right savory notes yet manages to surprise you with an unexpected symphony of flavors? That’s our Chicken Do Pyaza Pulao for you. Each bite unfolds layers of flavor–a punch of heat from the green chilies, the tang of the yogurt and tomatoes, the pungent freshness of the coriander and mint, all stitched together with the fragrant Basmati rice. This is a taste adventure that transcends cultural boundaries.
Pair this pulao with your favorite raita, or for a little fusion adventure, try it with tamagoyaki (Japanese rolled omelet) or a side of salmon sashimi. Your tastebuds will surely thank you!
The art of creating a delightful plate of Chicken Do Pyaza Pulao lies in balancing the plethora of flavors without one overpowering the other. The mastery of this balance is something I’ve always admired in Indian cuisine, and this dish is an impeccable testament to it. The seemingly simple ingredients come together to create a dance of flavors on your palate that is nothing short of exquisite. Here’s to many more culinary adventures!
What You’ll Need
- 6 boneless, skinless chicken breasts, diced
- 4 cups Basmati rice
- 4 onions, chopped
- 4 tomatoes, chopped
- 6 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- 2 green chilies, chopped
- 1 cup Greek yogurt
- 4 tablespoons vegetable oil
- 2 teaspoons turmeric powder
- 2 teaspoons Garam Masala
- 2 teaspoons red chili powder
- 2 teaspoons salt
- 4 cups water
- 2 tablespoon fresh coriander, chopped
- 1 tablespoon fresh mint leaves, chopped
- 2 inch cinnamon stick
- 4 pcs cloves
- 4 pcs green cardamom
- 2 bay leaves
Method
Step One:
In a large bowl, marinate the chicken breasts with the Greek yoghurt, turmeric powder, red chili powder and salt. Allow it to sit for at least 30 minutes.
Step Two:
While the chicken is marinating, wash the Basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Step Three:
Heat the vegetable oil in a large pan over medium-high heat. Add the cloves, green cardamom, cinnamon stick, and bay leaves. Saute for a minute until the spices release their aroma.
Step Four:
Add the chopped onions to the pan and fry until they turn golden brown. Then add the minced garlic and chopped ginger, saute until the raw smell goes off.
Step Five:
Add the chopped tomatoes and green chilies to the pan and cook until the tomatoes are soft. Then, add the Garam Masala. Stir well.
Step Six:
Add the marinated chicken to the pan and cook until the chicken is no longer pink inside. Stir occasionally to prevent sticking.
Step Seven:
Once the chicken is cooked, add the drained rice to the pan. Stir well to combine the rice with the chicken and spices.
Step Eight:
Add four cups of water to the pan and bring it to a boil. Reduce the heat to low, cover the pan and let it simmer until the rice is fully cooked and all the water is absorbed.
Step Nine:
Once the rice is cooked, turn off the flame and let the pulao sit for about 5 minutes. Just before serving, fluff the rice gently with a fork and garnish with chopped coriander and mint leaves.
Step Ten:
Chicken Do Pyaza Pulao is ready to be served. Enjoy this flavorful Indian dish with your favorite side dish or a simple yogurt raita.
