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Chicken Pulao

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Main ingredients
  • 1 baby chicken (skin off, cut into eight pieces
  • 2 cups basmati rice, washed and strained
  • 2 onions, peeled and finely chopped
  • 2 green chillis, slit
  • 0.5 tsp ginger and garlic paste
  • 1 tomato, finely chopped
  • 1 tbsp fresh coriander, finely chopped
  • 10 mint leaves
  • 2.5 cups water
  • 0.5 cup coconut milk
  • 1.5 tbsp oil
  • 0.5 cup yoghurt
  • 3 green chillis, slit
  • 0.5 tsp ginger garlic paste
  • 0.5 tsp chilli powder
  • 0.25 tsp turmeric powder
  • 0.5 tbsp coriander, finely chopped
  • 0.5 tbsp lemon juice
  • 1 tsp salt
Aromatic mix
  • 7 cloves
  • 1 cinnamon stick
  • 1 star anise
  • 1 pinch nutmeg powder
  • 2 bay leaves
  • 3 cardamom
  • Cooking Time
    20 mins
  • Serving
    Serves 7
  • Skill Level


After a request to try this out, here is a chicken pulao - Nosaiba style (probably very unauthentic!). So the recipe I am sharing with you now is as simple as I possibly can make it, with ingredients you should have already in your kitchen...
  1. Place the ingredients from the 'marinade' heading in a bowl with the chicken, and leave for around 10 minutes (or until you prepare the next steps)
  2. Heat the oil in a pot, and add all the ingredients under the 'aromatic mix'. Leave for a few seconds
  3. Add the onions and chills to the pot and cook for 5 minutes, or until the onions change in colour
  4. Add the ginger garlic paste and mix for another 2-3 minutes
  5. Add the tomato, mint and coriander and cook for another 4 minutes
  6. Add the chicken (with the marinade) and combine them well. Leave on a high heat for around 2 minutes, then reduce to medium heat, cover the pot and leave to cook for 20 minutes (or until the chicken is nearly fully cooked with little gravy left)
  7. Add the water and coconut milk and bring to the boil. Check the taste to see if more salt is needed, if all is well, reduce the heat to medium and add the basmati rice, alongside 5 mint leaves and 1/2 tbsp coriander leaves. Cover the pot and leave on a low heat for around 20 minutes (or until the rice and chicken are cooked)
  8. Once cooked, turn off the heat and leave for a further 10 minutes with the lid on


It wasn't hard to make, so do give it a go. I would appreciate any tips/suggestions on how to make this more authentic (if not already the case). Enjoy with yoghurt and a salad :)


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