Brown Rice Chicken Pulao

45 min

Prep (min)

Katoris

🌿

Non-Vegetarian

Nutrient Information — per 1 Katori

314 Kcal

Energy (kcal)

13.4 g

Protein

40.3 g

Carbohydrate

10.6 g

Total Fats

Amount per diet plan: 1.5 Katori at one time

Ingredients

1 cup Brown rice

250 g Chicken (5-half palm-sized pieces)

1/3 cup Fresh peas, shelled

1/2 cup French beans, finely chopped

2 small Tomatoes, finely chopped

1 large Onion, thinly sliced

4 tsp Groundnut oil

2.5 cups Water

2 whole Green chillies, thinly sliced

2 Bay leaf, whole

1 tsp Cumin seeds

4 Cloves, whole

2 Green cardamom pods, whole

2 cm piece Cinnamon

1/2 tsp Turmeric powder

Use minimal Amount of salt

Method of Preparation

Rinse the brown rice thoroughly. In a bowl, soak brown rice for 30-45 minutes and keep it aside.

Marinate the chicken with a pinch of salt and turmeric powder. Keep it aside for 10 minutes.

Heat groundnut oil in a pressure cooker over medium heat. Add bay leaves, cumin seeds, cloves, green cardamom, and cinnamon sticks. Saute for a minute until fragrant.

Add the thinly sliced onions and green chillies. Saute until the onions turn translucent.

Add the marinated chicken pieces and cook until it changes colour.

Add chopped tomatoes, shelled peas, and chopped beans. Stir well and cook for another 2-3 minutes.

Add the drained brown rice to the pressure cooker. Mix gently to combine everything evenly.

Pour 2.5 cups of water and season with minimal salt (adjust according to taste).

Bring the mixture to a boil. Once boiling, reduce the heat to low.

Lower the flame and pressure cook it for 15-20 minutes (2 whistles on low flame).

Remove the bay leaf and cinnamon stick before serving.

Serve hot with yoghurt or raita on the side.