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Poulet Pulao Partageant cette recette facile avec vous tous pour égayer votre week-end. F…

✨Chicken Pulao✨

Sharing this easy recipe with you all to spark up your weekend. Fall is coming and it’s literally my favorite time of the year. I love cozy meals that I can share with my love ones and enjoy a night in. This recipe is so delicious and super easy to make. You can even omit the chicken and make it a vegetarian one!

Ingredients for marinade:

3-4 chicken skinless chicken thighs
3 small carrots
1 Yukon potato
1 cup green peas
1/2 an onion
3-4 tsp pink salt
1/4 tasse de yogourt nature
2 green chilies
2 cuillères à soupe de gingembre râpé
4 garlic cloves minced
1 small lemon
1 tbsp turmeric
1 cuillère à soupe de paprika
1/2 cuillère à café de garam masala
1/2 cuillère à café de cumin moulu
1 tsp ground coriander
1 cuillère à soupe d'huile d'olive

Ingredients for rice preparation:

Grape seed oil
1 cup raw basmati rice
1 cup chicken broth
1 cuillère à café de graines de cumin
1/2 tsp coriander seeds
2 feuilles de laurier
1 cup cashews (optional)


Combine together all the ingredients for the marinade. Cut up veggies and marinade along with the chicken over night.

Before preparing the rice, sear the chicken thighs on both sides until golden. Set aside .

Heat up a nonstick pan on med and add in grape seed oil. Add cumin and coriander seeds along with bag leaves. Stir for 30s.

Add rinsed rice and stir for 2 min. Add in the vegetables along with the juice from the marinade. Place the chicken back in and add the broth.

Bring to a simmer. Place the lid on and let it cook on med-low for 30-35 min.

Remove the lid and let the rice sit on low heat for 10 min.

Fry some additional onions to serve with the rice.

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