Some nights, the last thing you want is to spend hours in the kitchen putting together an elaborate meal, only to be left with a pile of dishes to tackle afterwards. That is where fuss-free, one-pot meals come in handy. And if you are craving the comforting, hearty flavours of a dhaba-style meal without the effort of going out, we have just the recipe for you.
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Celebrity chef and MasterChef India judge Ranveer Brar has shared his recipe for juicy, dhaba-style chicken pulao, paired with a smoky roasted vegetable chutney that you can easily recreate at home. In a YouTube video shared on September 25, the chef describes the dish as, “Perfectly fluffy basmati rice! Fragrant spices, tender chicken and roasted chutney make this easy one-pot recipe perfect for a delicious family meal.”
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Check out the full recipe below!
Ingredients (serves 2 to 4)
For the chicken marinade
- 1 kg chicken, preferably thighs and drumsticks
- 1 tbsp tender coriander stems with roots, finely chopped
- 2 tbsp ginger-garlic paste
- Salt, to taste
- 2 tsp lemon juice
- 2 green chillies, roughly chopped
- 1 heaped tbsp Degi red chilli powder
- 1 tbsp mustard oil
For the chicken pulao
- 2 to 3 tbsp oil
- 2 to 3 tbsp ghee
- 1 tsp cumin seeds
- 2 large onions, roughly sliced
- 2 dried Kashmiri red chillies
- Marinated chicken
- ¼ cup fried onions (optional)
- 1-inch piece ginger, peeled and roughly chopped
- 2 green chillies, one mild and one spicy, chopped
- 1 bay leaf
- 2 tbsp fresh coriander leaves, roughly torn
- 2 tbsp fresh mint leaves, roughly torn
- 700 g Daawat Basmati rice, washed and soaked for 30 minutes
- 2 to 3 tbsp fresh coriander leaves, roughly torn
- Water, as required
- Salt, to taste
- 1 lemon, halved and deseeded
- 1 large tomato, diced
For the roasted vegetable chutney
- 1 large tomato, halved
- 1 large capsicum, halved
- 1 large onion, halved
- ¼ cup fresh mint leaves
- ½ cup fresh coriander leaves
- 2 green chillies, one mild and one spicy
- Salt, to taste
- 1 tsp oil
- 2 tbsp beaten curd (optional)
For garnish
- Coriander sprigs
- Fresh mint leaves
- Fried onions
Method
For chicken marination
- Add the chicken, coriander stems, ginger-garlic paste, salt, lemon juice, green chillies, Degi red chilli powder and mustard oil to a large bowl. Mix well until the chicken is evenly coated. Set aside to marinate.
For chicken pulao
- Heat oil and ghee in a handi over medium heat. Add cumin seeds and sliced onions. Sauté for twp to three minutes, or until the onions turn translucent.
- Add the dried Kashmiri red chillies and marinated chicken. Mix well, cover and cook for a few minutes.
- Add the fried onions, ginger, green chillies, bay leaf, fresh mint and coriander leaves, followed by the soaked and drained rice. Mix gently.
- Add the remaining coriander leaves, water and salt. Squeeze in the lemon juice and add the lemon halves. Bring to a quick boil.
- Add the diced tomato, cover and cook on low heat for 15 to 18 minutes, or until the chicken is cooked through and the rice is tender.
- Once cooked, gently fluff the pulao and transfer it to a serving dish. Garnish with coriander sprigs, fresh mint leaves and fried onions.
- Serve hot with the prepared chutney.
For chutney
- Place a cooking rack over a gas flame. Arrange the tomato, capsicum and onion on the rack and roast for five to six minutes, turning occasionally, until charred.
- Transfer the roasted vegetables to a chopping board and carefully remove their charred skins.
- Add the roasted vegetables, fresh mint, coriander leaves, green chillies, salt, oil and beaten curd, if using, to a mixer grinder.
- Blend until smooth and transfer to a serving bowl.
- Serve the chutney alongside the chicken pulao.
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Check out the full recipe below!
Ingredients (serves 2 to 4)
For the chicken marinade
- 1 kg chicken, preferably thighs and drumsticks
- 1 tbsp tender coriander stems with roots, finely chopped
- 2 tbsp ginger-garlic paste
- Salt, to taste
- 2 tsp lemon juice
- 2 green chillies, roughly chopped
- 1 heaped tbsp Degi red chilli powder
- 1 tbsp mustard oil
For the chicken pulao
- 2 to 3 tbsp oil
- 2 to 3 tbsp ghee
- 1 tsp cumin seeds
- 2 large onions, roughly sliced
- 2 dried Kashmiri red chillies
- Marinated chicken
- ¼ cup fried onions (optional)
- 1-inch piece ginger, peeled and roughly chopped
- 2 green chillies, one mild and one spicy, chopped
- 1 bay leaf
- 2 tbsp fresh coriander leaves, roughly torn
- 2 tbsp fresh mint leaves, roughly torn
- 700 g Daawat Basmati rice, washed and soaked for 30 minutes
- 2 to 3 tbsp fresh coriander leaves, roughly torn
- Water, as required
- Salt, to taste
- 1 lemon, halved and deseeded
- 1 large tomato, diced
For the roasted vegetable chutney
- 1 large tomato, halved
- 1 large capsicum, halved
- 1 large onion, halved
- ¼ cup fresh mint leaves
- ½ cup fresh coriander leaves
- 2 green chillies, one mild and one spicy
- Salt, to taste
- 1 tsp oil
- 2 tbsp beaten curd (optional)
For garnish
- Coriander sprigs
- Fresh mint leaves
- Fried onions
Method
For chicken marination
- Add the chicken, coriander stems, ginger-garlic paste, salt, lemon juice, green chillies, Degi red chilli powder and mustard oil to a large bowl. Mix well until the chicken is evenly coated. Set aside to marinate.
For chicken pulao
- Heat oil and ghee in a handi over medium heat. Add cumin seeds and sliced onions. Sauté for twp to three minutes, or until the onions turn translucent.
- Add the dried Kashmiri red chillies and marinated chicken. Mix well, cover and cook for a few minutes.
- Add the fried onions, ginger, green chillies, bay leaf, fresh mint and coriander leaves, followed by the soaked and drained rice. Mix gently.
- Add the remaining coriander leaves, water and salt. Squeeze in the lemon juice and add the lemon halves. Bring to a quick boil.
- Add the diced tomato, cover and cook on low heat for 15 to 18 minutes, or until the chicken is cooked through and the rice is tender.
- Once cooked, gently fluff the pulao and transfer it to a serving dish. Garnish with coriander sprigs, fresh mint leaves and fried onions.
- Serve hot with the prepared chutney.
For chutney
- Place a cooking rack over a gas flame. Arrange the tomato, capsicum and onion on the rack and roast for five to six minutes, turning occasionally, until charred.
- Transfer the roasted vegetables to a chopping board and carefully remove their charred skins.
- Add the roasted vegetables, fresh mint, coriander leaves, green chillies, salt, oil and beaten curd, if using, to a mixer grinder.
- Blend until smooth and transfer to a serving bowl.
- Serve the chutney alongside the chicken pulao.
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Note to readers: This article is for informational purposes only. It is based on user-generated content from social media. HT.com has not independently verified the claims and does not endorse them.
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