Spice up your weeknight dinner with chef Ranveer Brar's dhaba-style juicy chicken pulao recipe with roasted vegetable chutney

If you're looking for an easy recipe that delivers dhaba-style flavours at home, this one's perfect – tender, juicy chicken in fluffy, spiced basmati rice.

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.

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.”

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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