Chicken Kebab Pulao
Updated: Nov 25, 2021
This quick chicken kebab pulao recipe is made using the same marinade as these mint chicken kebabs and complements it well.
Make this recipe of chicken kebab pulao to go with your mint chicken kebabs for a complete meal. When I am not making a curry to round up my Indian meal, I like to serve this chicken kebab pulao with chicken kebabs, instead of chapati or naan.
Chicken kebab pulao is also a great way of using up leftover mint chicken kebabs or roasted chicken too. Leftover chicken kebabs tend to dry out when reheated, try making this chicken kebab pulao recipe instead.
You could add a handful of coriander leaves to the marinade, for additional flavour. Add half a cup of spinach leaves to make pahadi chicken kebabs / tikka and then pulao.
The almonds and cashew nuts are added for creamier texture, much like chicken reshmi kebabs, and to help mellow the spice from the green chillies.
Marinate the chicken for atleast 4 – 6 hours, preferably overnight, for this recipe of Chicken Kebab Pulao.
Serve chicken kebab pulao with this recipe of tandoori chicken drumsticks and you have a winner of a meal!
Here are a few more interesting recipes from my Indian Food Blog WhiskMixStir, for you to try.
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Prep: 20 minutes
Marination: preferably overnight or minimum 4 hours
Cooking: 20 – 25 minutes
Ingredients to make Chicken Kebab Pulao
For the mint chicken kebabs
200 gms chicken – cut in to bite size pieces (preferably boneless)
½ cup hung curd
1 tsp normal curd (not drained) - helps with fine grinding all the ingredients
½ cup mint leaves
2 – 3 cashew nuts
3 – 4 almonds
3 cloves of garlic
1 inch piece of ginger
1-2 cloves (laung)
3 – 4 black peppercorns
3 – 4 green chillies
1 tsp salt or to taste
For the chicken kebab pulao
1½ cup rice, soaked for an hour
1 tbsp ghee
1 medium size onion, sliced
1 medium size capsicum / bell pepper, sliced
3 cups water
1 tsp garam masala
½ tsp dried mint leaves or a sprig of fresh mint leaves
Salt to taste
Method of making Chicken Kebab Pulao
Fine grind all the marination ingredients, except hung curd. Mix the paste and hung curd. Add the curd mix to the chicken pieces and mix well. Leave the chicken to marinate for a few hours for better flavour.
Cook the mint chicken kebabs in a heavy bottom pan large enough to hold the rice as well, so the chicken kebab pulao can be cooked in the same pan absorbing all the pan drippings and juices. Keep the cooked mint chicken kebabs aside, covered.
Add ghee to the pan on medium high heat and cook onions till translucent. Add rice, sauté for a couple of minutes to get a nice toasted / nutty flavour from the rice. Add water and let it come to a boil.
Lower the heat to medium and add the cooked mint chicken kebabs along with any left over marinade from the kebabs. Add the garam masala, dried mint leaves and salt. Cook for approx. 10 minutes, uncovered.
Gently stir in the capsicum / bell peppers, cover and cook for another 5 - 10 minutes on low heat or till the rice is cooked and all the water has been soaked up.
If you're using fresh mint leaves, add those in with the capsicum.
Capsicum is added towards the end of the cooking process here so that it is still crunchy to the bite; just for a bit of texture in this recipe of chicken kebab pulao.
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