Chicken Vindaloo Pulao

Chicken Vindaloo Pulao is a delicious and aromatic rice dish with tender chicken pieces, flavored with a blend of Goan Catholic spices. This recipe is a perfect combination of tangy and spicy flavors, making it a popular choice for a hearty meal.

Chicken Vindaloo Pulao

Ingredients

  • 2 cups basmati rice
  • 1 lb chicken, cut into pieces
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tomatoes, chopped
  • 2 tbsp vindaloo masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 2 bay leaves
  • 4 cups chicken broth
  • Salt to taste
  • 2 tbsp vegetable oil
  • Fresh cilantro for garnish

Instructions

  1. Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
  2. Heat oil in a large pot over medium heat. Add cumin seeds and bay leaves, and sauté until fragrant.
  3. Add the chopped onions, garlic, and ginger. Sauté until the onions are translucent.
  4. Stir in the vindaloo masala and turmeric powder. Cook for 2 minutes.
  5. Add the chicken pieces and cook until they are no longer pink.
  6. Stir in the chopped tomatoes and cook until they soften.
  7. Add the soaked rice and mix well with the chicken and spices.
  8. Pour in the chicken broth and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
  9. Fluff the pulao with a fork and garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
380 per serving
Protein
25g
Carbohydrates
45g
Fat
12g

Supplies

Large pot Cooking spoon Measuring cups and spoons Knife Cutting board

Tools

Fork

Serving suggestions

Serve the Chicken Vindaloo Pulao with a side of raita (yogurt sauce) and papad (crispy Indian flatbread) for a complete meal.

Tips & tricks

For a spicier pulao, add extra vindaloo masala according to your preference.

Cost

$15