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Main Ingredients | Chicken, Cooked rice |
Cuisine | Indian |
Course | Rice |
Prep Time | 6-10 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Midnight Chicken Curry Pulao
- 2 cups Chicken (leftover curry)
- 3 cups Cooked rice
- 1 tablespoon Oil
- 1/2 inch Ginger cut into thin strips
- 2 Green chillies
- 2 medium Tomatoes cut into medium cubes
- 1/2 cup Low fat yogurt
- to taste Salt
- 2 tablespoons Fresh coriander leaves chopped
- 2 tablespoons Fresh mint leaves chopped
- Juice of ½ lemon
- 1 teaspoon Garam masala powder
Method
- Heat oil in a non-stick wok, add ginger and green chillies and sauté for 10-15 seconds.
- Add tomatoes and sauté for a minute. Add chicken curry, yogurt and salt and mix well. Cook for three to four minutes.
- Add coriander leaves, mint leaves and lemon juice and mix well. Cook for 2-3 minutes.
- Add rice and spread it evenly. Cook for 5-7 minutes or till the excess moisture evaporates.
- Add garam masala powder and mix well.
- Transfer into a serving dish and serve hot.
Nutrition Info
Calories | 1332 |
Carbohydrates | 186.2 |
Protein | 48.9 |
Fat | 43.4 |
Other Fiber | Niacin- 9.8mg |
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