Chicken rice is a dish of great simplicity, which is precisely what makes it so special. It’s a hearty meal, brimming with chicken.
The rice (cooked in chicken broth and its own fat to maximize the chicken flavor) is accompanied by the broth and some of the juiciest chicken you can imagine, thanks to a classic Pakistani technique.
Don’t even think about substituting the broth with store‑bought; its magic lies in its delicious flavor.
Interestingly, this rice is prepared in a very unusual way in Asia, more similar to how it’s done in Spain: first by stir‑frying the rice in fat and then cooking it in broth.
The typical Asian method, however, is to cook it in water without fat or any added flavors, not even salt. That’s why we’ve prepared it with Pakistani Basmati Rice, a high‑quality rice that cooks very easily and doesn’t overcook.
Furthermore, unlike the long‑grain rices usually used for this dish, this rice doesn’t impart any other flavor, allowing the chicken to take center stage.
Pakistani Chicken Pulao Recipe
Preparation: 35 min
Cooking: 30 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Small chicken breast, cut into small tacos | 1 |
| Currants | 1 tablespoon |
| Raw almonds | 2 tablespoons |
| Pine nuts | 1 tablespoon |
| Sunflower oil | as needed |
| Basmati rice | 200 g |
| Cinnamon stick (a piece) | 1 |
| Cardamom pods (give a whack to) | 2 |
| Cloves | 2 |
| Ground turmeric | ½ teaspoon |
| Water | 400 ml |
Instructions
- We wash the rice and put it in a colander to soak.
- Next, in a frying pan, lightly brown the chicken, almonds, raisins, and pine nuts in a little olive oil. Add salt. Set aside.
- In a heavy‑bottomed saucepan, add a little more olive oil and sauté the rice for one minute. Add the cinnamon, cardamom pods, cloves, and ground turmeric. Continue sautéing for another minute.
- Add the water, add salt, cover, and wait for it to boil. Then place a sheet of aluminum foil on top and cover again, reduce the heat to low, and let it simmer for 12 minutes. Remove from the heat, add the contents of the pan, and mix with a fork, being careful to separate the grains.
- Let it rest, covered, for about 5 more minutes. Serve, taking care to separate the grains of rice with a fork.
Nutritional Facts for Pakistani Chicken Pulao Recipe
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Serving Size | 1 Plate (320g) | — |
| Calories | 420 | 21% |
| Carbohydrates | 46g | 17% |
| Protein | 24g | 48% |
| Total Fat | 15g | 19% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 72mg | 24% |
| Sodium | 610mg | 27% |
| Potassium | 430mg | 9% |
| Fiber | 2g | 7% |
| Sugars | 3g | — |
| Vitamin A | 520 IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 3% |
| Iron | 2.4mg | 13% |
Note: Nutritional values are approximate and may vary depending on the type of rice, chicken cut, cooking oil, spices, and portion size used in the recipe.
*Percent Daily Values are based on a 2,000-calorie diet.