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.
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
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- Heat oil in a large pot over medium heat. Add cumin seeds and bay leaves, and sauté until fragrant.
- Add the chopped onions, garlic, and ginger. Sauté until the onions are translucent.
- Stir in the vindaloo masala and turmeric powder. Cook for 2 minutes.
- Add the chicken pieces and cook until they are no longer pink.
- Stir in the chopped tomatoes and cook until they soften.
- Add the soaked rice and mix well with the chicken and spices.
- 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.
- 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