Lahori Chicken Pulao (lahori Chicken Pulao)
Lahori Chicken Pulao is a flavorful and aromatic rice dish that originates from the city of Lahore in Pakistan. It is a popular dish in Lahori cuisine and is known for its rich and spicy flavors.
Ingredients
- 2 cups basmati rice
- 1 lb chicken, cut into pieces
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1/4 cup plain yogurt
- 2 tbsp ghee (clarified butter)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 cinnamon stick
- 4-5 green cardamom pods
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- Salt to taste
- 4 cups water
Instructions
- Wash the basmati rice and soak it in water for 30 minutes. Drain and set aside.
- In a large pot, heat ghee over medium heat. Add the sliced onions and cook until golden brown.
- Add the chicken pieces to the pot and cook until they are no longer pink.
- Stir in the garlic, ginger, and tomatoes. Cook for a few minutes until the tomatoes are soft.
- Next, add the yogurt, cumin seeds, cinnamon stick, green cardamom pods, coriander powder, turmeric powder, red chili powder, and salt. Cook for 5 minutes.
- Add the soaked rice to the pot and gently mix it with the chicken and spices.
- Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 25g
- Fat
- 8g
Supplies
Large pot Cooking spoon Measuring cups and spoons Knife Cutting board
Tools
Stovetop
Serving suggestions
Lahori Chicken Pulao is best served with raita (yogurt sauce), salad, and a side of pickles.
Tips & tricks
For a richer flavor, you can also add a handful of fried onions as a garnish before serving.
Cost
$15