Zesty Hyderabadi Chicken 65 Pulao
This Zesty Hyderabadi Chicken 65 Pulao is a flavorful and aromatic dish that combines the spicy flavors of Hyderabadi cuisine with the comfort of a hearty pulao.
Ingredients
- 1 lb chicken, cut into small pieces
- 2 cups basmati rice, washed and soaked
- 1 onion, thinly sliced
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1/2 cup mint leaves, chopped
- 1/2 cup cilantro, chopped
- 4 cups chicken broth
- Salt to taste
- Oil for frying
Instructions
- Marinate the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, mint leaves, and cilantro. Let it marinate for 30 minutes.
- Heat oil in a large pot and fry the sliced onions until golden brown. Remove half of the fried onions and set aside for garnish.
- Add the marinated chicken to the pot and cook until the chicken is browned.
- Stir in the soaked rice and sauté for 2-3 minutes.
- Pour in the chicken broth, add salt to taste, and bring to a boil.
- Reduce the heat, cover the pot, and let the pulao simmer for 15-20 minutes or until the rice is cooked and the liquid is absorbed.
- Garnish with the reserved fried onions and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 40g
- Fat
- 20g
Supplies
Large pot Frying pan Knife Cutting board Bowls for marinating
Tools
Stove Measuring cups and spoons Spatula Cooking spoon
Serving suggestions
Serve the Zesty Hyderabadi Chicken 65 Pulao with raita, pickle, and a side of salad for a complete meal.
Tips & tricks
For an extra kick of flavor, sprinkle some lemon juice on the pulao before serving.
Cost
$15