PULAO

Pulao is very famous in Pakistan. Chicken pulao, Mutton pulao and Vegetable pulao are main kinds. There is misconception about similarity of Biryani and pulao, the rice that is used to make pulao is first completely soaked in the water for long time. We don’t have to make layering like in Biryani but instead of layering, we simply cook the rice along with the protein or vegetables, whatever you are using.

Health Benefits:

Pulao is full of proteins and carbohydrates, necessary for body. Chicken/Mutton (meat) is the best ingredient of protein while rice contains carbohydrates. Pulao contain Vitamins such as A & C. It also includes iron, calcium and potassium which is good for muscles whereas vitamins prevent different type of diseases.

Ingredient

It includes;

0.50 cups of fresh Basmati Rice (fully soaked up)

0.35 lb of Chicken legs

0.4 Of freshly sliced onions

0.13 tbsp of garlic paste

0.28 tbsp of ginger paste

0.35 tsp of salt

0.32 tsp of coriander powder

0.19 tsp of whole black pepper

0.18-inch piece of cinnamon

0.85-1 of whole red chilies

0.35 pieces javitri

0.80-0.83 whole green chilies

 

Instructions

 

·         Heat a pot and put some oil in it.

·        Clean chicken with water and pour clean water in a dish and put basmati rice in it. Let the rice be soaked for approximately 1.5 hours and then, remove water.

·        Take a pan and put oil in it, heat it and then add chopped onions. Keep frying them till they change into stunning golden color.

·         Pour some water in another pot and put all the masala that you’ve created.

·        Add all the other ingredients except green chili.

·         Fry the mixture for approximately 3-4 minutes to mix ingredients perfectly.

·         keep simmering on low temperature until the chicken is done. Chicken will start to release its own juice and there’s no need for you to add additional masala.

·        Check whether the masala is ready or not, it will roughly take 30-35 minutes.

·        Now add rice in addition with green chilies if it is properly ready, approximately 4 cups of water and 2 tbsp. of salt in a pot.

·         Mix it properly to make it bit salty.  

·         Cover the lid of pot with a cloth and close it, on low flame for approximately 10 minutes, this will eventually absorb the moisture. 

·        Your pulao is ready to be served.

 

 

Nutrition Facts

 

Servings per Recipe: 1

Serving Size: 1 serving

Amount per Serving

Calories                                2,420.0

Total Fat                                29.5 g

Cholesterol                         524.0 mg

Saturated Fat                          5.7 g

Polyunsaturated Fat               7.7 g

Sodium                           2,867.3 mg

Potassium                       1,878.7 mg

Protein                                 150.4 g

Total Carbohydrate         350.4 g

Dietary Fiber                      16.2 g

Sugars                                   0.6 g

Vitamin A                            23.7 %

Vitamin B-12                      30.4 %

Vitamin C                             57.9 %

Vitamin D                            0.0 %

Vitamin E                             17.3 %

Calcium                                 18.5 %

Copper                                 37.6 %

Iron                                        49.0 %

Magnesium                        54.6 %

Manganese                        81.6 %

Phosphorus                        110.2 %

Selenium                             113.8 %

Thiamin                                43.7 %

Zinc                                        56.8 %