Chicken and Chickpea Pulao
This Chicken and Chickpea Pulao is one of the quickest and yet tastiest meal one can make in emergency situations. This Chicken and Chickpea Pulao recipe is way different than the usual Pulao recipe. This one is a bit spicy and more “masalay daar” as I call it. Very delicious and healthy pulao, love it. You can make also it from left over chickpea curry. Just add a little more salt and garam masala to the curry and cook rice with the curry, mixed together. Check it out the Chicken and Chickpea Pulao Recipe here!!
[one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 45 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Medium[/one_fourth_last]
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- 1 pound boneless skinless chicken thighs, cubed
- 3-1/2 cups chicken stock
- 2 cups long grain rice
- 1 cup boiled chickpeas
- 1 Onion, thinly sliced
- 1/4 cup clarified butter (desi ghee)
- 1 tablespoon oil
- 1 teaspoon ginger garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon ground cumin
- 1 teaspoon garam masala, crushed
- 1 teaspoon crushed red chili
- 1 pinch saffron threads
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup sultanas
- 1/4 cup cashew nuts, toasted
- 2 tablespoon fresh coriander, chopped
- salt to taste
[/tab] [tab]Yield: 5 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title][tab_title]Recipe Tip’s[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In a small bowl, soak the saffron threads in 2 tbsp boiling water. Mix well and set aside.
Meanwhile, heat oil in a large skillet or wok over medium heat.
Add the chicken, coriander, red chili, cumin and salt. Stor and cook over medium heat for 5 minutes, or until chicken is no longer pink.
Remove from the pan and set aside.
Now Melt butter over medium heat. Saute onion for 5 minutes or until softened.
Add ginger garlic paste and cook 1 more minute.
Stir in the rice, return the chicken to the pan and pour in the chicken stock. Adjust the seasoning.
Add the bay leaves, cinnamon stick and saffron with its soaking water.
Bring to the boil. Cover and simmer for 15 minutes or until the rice is almost cooked, adding more stock as needed.
Stir in the chickpeas and sultanas, and continue cooking until the rice is tender.
Transfer to a warm serving platter. Sprinkled with the toasted nuts and chopped corainder. Delicious Chicken and Chickpea Pulao is ready to serve.
- If you are not used to have it that spicy you can always lessen the quantity of chili powder.
- Ginger garlic paste is also optional in this recipe. Yeah yeah I know its the core ingredient in Pakistani dishes but you can skip it if you want.
- A good tip while making any kind of Pulao is that after you add rice in the water mixture. Cook on a high heat till the water dries up completely then cover and simmer it on low heat, otherwise you’ll end up with a mushy halwa rather than your regular Pulao rice.
- Serve with raita or salad.
If you like this Chicken and Chickpea Pulao recipe and make it then let me know your feedback by commenting below.