This quick pulao recipe is made using the same marinade as the mint chicken kebabs and complements it well.
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 pulao.
The almonds and cashew nuts are added for creamier texture, much like reshmi kebabs, and help mellowing the spice from the green chillies.
Marinate the chicken for atleast 4 – 6 hours, preferably overnight.
Prep: 20 minutes
Marination: preferably overnight or minimum 4 hours
Cooking: 20 – 25 minutes
Ingredients to make Chicken Kebab Pulao
For the 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 clove (laung)
3 – 4 black peppercorns
3 – 4 green chillies
1 tsp salt or to taste
For the chicken kebab pulao
2 cups rice, soaked for an hour
1 tbsp ghee
1 medium size onion, sliced
2½ cups water
1 medium size capsicum / bell pepper, sliced
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 so the rice can be cooked in the same pan absorbing all the flavours. Keep the cooked mint chicken kebabs aside.
Add ghee to the pan on medium high heat and cook onions till translucent. Add rice, sauté for a couple of minutes. Add mint chicken kebabs along with any left over marinade and water. Cover and cook for approx. 10 minutes. Stir in the capsicum / bell peppers, cover and cook for another 5 - 10 minutes or till the rice is cooked.
Serve chicken kebab pulao hot with mint chicken kebabs and burani / garlic raita.
Take a look at the other mains recipes for Indian meal ideas.
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