Midnight Chicken Curry Pulao

Pulao made in a jiffy with leftover chicken curry and leftover rice. This recipe is from FoodFood TV channel

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Midnight Chicken Curry Pulao
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


  1. Heat oil in a non-stick wok, add ginger and green chillies and sauté for 10-15 seconds.
  2. Add tomatoes and sauté for a minute. Add chicken curry, yogurt and salt and mix well. Cook for three to four minutes.
  3. Add coriander leaves, mint leaves and lemon juice and mix well. Cook for 2-3 minutes.
  4. Add rice and spread it evenly. Cook for 5-7 minutes or till the excess moisture evaporates.
  5. Add garam masala powder and mix well.
  6. 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