Authentic Malabari Chicken Pulao Recipe
55 minutes
1205 reads
About Authentic Malabari Chicken Pulao Recipe
Experience the rich flavors of Kerala with this authentic Malabari Chicken Pulao recipe. This aromatic one-pot rice dish is a delightful blend of tender chicken, fragrant basmati rice, and a creamy coconut milk sauce, infused with warming spices like cardamom, cloves, and cinnamon. It's a comforting and flavorful meal perfect for a weeknight dinner or a special occasion.This easy-to-follow recipe guides you through each step, ensuring a delicious and satisfying result every time. The perfect balance of spices and the creamy coconut milk create a truly unforgettable culinary experience. Get ready to impress your family and friends with this simple yet extraordinary dish!
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Recipe Time & More
Prep25 minutes
Cook30 minutes
Total55 minutes
Ingredients
Chicken & Marinade
- 500 gm Chicken boneless, cut into 1-inch pieces, skinless thighs or breasts
- 1 tbsp Ginger-Garlic Paste
- 1 tbsp Lemon Juice
- 1 tsp Turmeric Powder
- 1 tbsp Chili Powder red
- 1 tsp Salt or to taste
- 1/2 cup Hung Yogurt greek yogurt
Aromatics & Spices
- 4 tbsp Ghee
- 1 inch Cinnamon Stick
- 1 Star Anise
- 2-3 Cloves
- 1 Bay Leaf
- 2-3 Cardamom Pods green, lightly crushed
- 1/4 tsp Mace Powder
- 1/4 tsp Nutmeg Powder
Vegetables & Herbs
- 2 Onions medium, thinly sliced
- 1 Tomato chopped, large
- 1 Chili green, slit lengthwise
- 1 tbsp Mint Leaves chopped
- 1 tbsp Curry Leaves
- 1 tbsp Coriander chopped
Rice & Liquid
- 500 gm Basmati Rice
- 1 cup Coconut Milk full-fat
- 1 ltr Water
Instructions
Marinate the Chicken
- Marinate the chicken with ginger-garlic paste, lemon juice, turmeric powder, red chili powder, salt, and hung curd. Mix well and let it rest for at least 30 minutes.
Sauté Aromatics
- Heat ghee in a large pot or handi over medium heat. Add cinnamon, star anise, cloves, bay leaf, and cardamom pods. Sauté for a minute until fragrant.
Cook the Onions and Tomatoes
- Add sliced onions and sauté for 2-3 minutes until softened. Add chopped tomatoes, mace powder, and nutmeg powder. Cook for another 2-3 minutes until tomatoes soften.
Add Chicken and Spices
- Add the marinated chicken to the pot and stir to coat with the spices. Add the green chili and sauté for 5 minutes, or until the chicken is lightly browned.
Incorporate Coconut Milk and Herbs
- Stir in the chopped mint leaves, curry leaves, and coconut milk. Mix well.
Add Rice and Water
- Pour in 1 liter of water and bring to a boil. Add the basmati rice and salt. Stir gently to combine.
Simmer and Cook
- Reduce heat to low, cover the pot tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork before serving.
Garnish and Serve
- Garnish with fresh coriander leaves and serve hot.
Recipe Notes
Expert Tips for the Best Malabari Chicken Pulao
- For extra flavor, toast the spices lightly in the ghee before adding the onions. This will enhance their aroma.
- If you don't have hung curd, you can substitute with plain Greek yogurt.
- Adjust the amount of red chili powder according to your spice preference.
- For a richer flavor, use homemade ginger-garlic paste.
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Recipe Nutrition
Calories: 1810kcalCarbohydrates: 235gProtein: 48gFat: 75gSaturated Fat: 46gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 168mgSodium: 1460mgPotassium: 1332mgFiber: 10gSugar: 19gVitamin A: 2561IUVitamin C: 321mgCalcium: 329mgIron: 9mg
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Such a tempting dish! Thank you.
This is delightful! Thanks for the recipe.
Such a delicious dish! Thank you.