Nut-Free Chicken Pulao

Savor the irresistible flavors of Nut-Free Chicken Pulao, a wholesome, one-pot meal that's as aromatic as it is satisfying! This nut-free variation of the classic chicken pulao uses tender boneless chicken thighs, fragrant basmati rice, and a harmonious blend of whole spices like cumin, cinnamon, and cardamom for a dish that's perfect for families and gatherings alike. Cooked in just 40 minutes, this easy recipe keeps things light and allergy-friendly without compromising on richness, making it ideal for those with nut sensitivities. Garnished with fresh coriander and a zesty squeeze of lemon, it’s a flavorful and balanced meal that pairs wonderfully with yogurt or a crisp side salad. Perfect for weeknight dinners or festive occasions, this Chicken Pulao is a must-try for lovers of hearty, spice-laden recipes.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 500 grams boneless chicken thighs
• 3 tablespoons vegetable oil
• 2 medium onion
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 2 whole green chilies
• 1 teaspoon cumin seeds
• 1 inch cinnamon stick
• 4 whole cardamom pods
• 1 whole bay leaf
• 4 whole cloves
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon black pepper powder
• 1.5 teaspoons salt
• 2 tablespoons fresh coriander leaves
• 1 whole lemon
• 3.5 cups water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Step 2

Slice the onions thinly and set aside.

Step 3

Cut the boneless chicken thighs into bite-sized pieces.

Step 4

Heat the vegetable oil in a large heavy-bottomed pot or a Dutch oven over medium heat.

Step 5

Add the cumin seeds, cinnamon stick, cardamom pods, bay leaf, and cloves. Fry for a minute until aromatic.

Step 6

Add the sliced onions and sauté until they turn golden brown.

Step 7

Stir in the ginger paste, garlic paste, and green chilies. Cook for about 2 minutes until the raw smell disappears.

Step 8

Add the chicken pieces and cook until they are browned on all sides.

Step 9

Stir in the turmeric powder, coriander powder, black pepper powder, and salt.

Step 10

Add the drained rice and gently mix with the chicken and spices, ensuring the rice is well-coated.

Step 11

Pour in 3.5 cups of water. Stir and bring to a boil.

Step 12

Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

Step 13

Turn off the heat and let the pulao stand covered for another 5 minutes.

Step 14

Remove the lid and fluff the rice gently with a fork.

Step 15

Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving.

Nutrition Facts

Serving size	2231.9 grams (2231.9g)

Amount per serving	% Daily Value*
Calories	1963

Total Fat 94.10g	121%
Saturated Fat 19.90g	99%
Polyunsaturated Fat 25.30g
Cholesterol 433mg	144%
Sodium 4871mg	212%
Total Carbohydrate 170.00g	62%
Dietary Fiber 15.60g	56%
Total Sugars 17.80g
Protein 124.60g	249%

Vitamin D 0IU	0%
Calcium 408mg	31%
Iron 18mg	101%
Potassium 2374mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 24.6%

Carbs: 33.6%