Arabian Pulao

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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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 Arabian Pulao

  • 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.

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