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Arabian Pulao

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Total Time:
45-60 minutes
Serves:4
Rated 3 based on 100 votes
3
Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Vegetable Hakka Noodles, Best Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Easy Khao Pad Goong (Thai Shrimp Fried Rice)

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3

Ingredients

  • 3/4 kg - Chicken
  • 3 - medium tomatoes, chopped
  • 1 - onion, chopped
  • 2 tbsp - cumin seeds, roasted slightly and ground
  • 1 tbsp - Cinnamon powder
  • Salt
  • 1 tbsp - garlic-ginger paste
  • 7 tbsp - oil
  • 3 tbsp - Ghee
  • 2 cups - basmati Rice
  • A few whole peppercorns
  • 2 - Cardamom pods
  • 3 - Bay Leaves
  • 4 cups - water
  • 6 - small potatoes, halved

How to Make

  • Heat oil and ghee, and fry the onions slightly. Then add the whole peppercorns, cardamom pods, and bay leaves. Cover and cook.
  • When the onions are slightly brown, add the tomatoes and the cumin and cinnamon powder. Fry till the oil separates.
  • Add the chicken and potatoes. When the chicken is half done, add the water.
  • When the water starts boiling, add the rice and salt.
  • Once the water has all been absorbed and the rice is almost cooked, sprinkle some more water and cover the pulau.
  • Once done, place it in an oven for 30 minutes at 150 degrees C.
  • Serve with salad and yoghurt.