vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Stuffed Chicken Breast Pulao

BEAN PLANTAIN TOMATO RICE

Bean Plantain Tomato Rice

This is a kid special lunch box recipe, prepared with tomato, spicy beans, fried eggplant...

CHINTAKAYA CHITRANNAM

Chintakaya Chitrannam

Chintakaya chitrannam is a popular south Indian flavored rice dish....

KOKUM AND COCONUT CHITRANNA WITH SPINY GOURD CRISPIES

Kokum And Coconut Chitranna With Spiny Gourd Crispies

A spin to South Indian tasty rice of coconut and kokum and it is easy to prepare....

Hyderabad Chicken Dum Biryani restaurant style using pressure cooker

Hyderabad Chicken Dum Biryani Restaurant Style Using Pressure Cooker

Watched many videos of making dum biryani using large handi, but at home, we have shown a...

NARALI BHAT

Narali Bhat

Typical Maharashtrian recipe made with fresh coconut and jaggery flavoured with cardamom ...

Easy Chicken Biryani

Easy Chicken Biryani

A simple and easy chicken biryani made within minutes. It has a special place in Indian c...

Stuffed Chicken Breast Pulao Recipe, How To Make Stuffed Chicken Breast Pulao Recipe

A combo pulao with the awesome taste of chicken stuffed with green leafy vegetables in cooked with flavorful basmati rice.

About Recipe

How to make Stuffed Chicken Breast Pulao

(42 ratings)
0 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Stuffed Chicken Breast Pulao
Author : Vahchef
Main Ingredient : Chicken
Servings : 4 persons
Published date : March 16, 2019


Ingredients used in Stuffed Chicken Breast Pulao
• Spring onion (finely chopped) - 1 cup.
• Amaranth leaves (finely chopped) - 1 bunch.
• Green chili paste - 1 tea spoon.
• Salt - to taste.
• Oil - as required.
• Basmati rice (soaked) - 1 cup.
• Almond/badam (crushed) - 1 tea spoon.
• Chicken breast - 500 grams.
• Bay leaf - 2 number.
• Cloves - 5 number.
• Cardamom - 4 number.
• Cinnamon stick (1 inch) - 3 number.
• Biryani flower - 2 number.
• Javetri - 2 number.
• Star anise - 2 number.
• Ginger garlic paste - 1 tea spoon.
• Curd/yogurt - 1/2 cup.
• Cumin powder - 1 tea spoon.
• Coriander powder - 1 tea spoon.
• Coriander leaves (chopped) - 1 bunch.
• Red chili powder - 1 tea spoon.
• Brown onion - 1 cup.
Method:
  • Saute chopped spring onion, amaranth leaves, green chili paste, salt (to taste), crushed almonds in 1 teaspoon of oil.
  • Boil water by seasoning with oil, salt, soaked basmati rice along with shah jeera.
  • Cut boneless chicken pieces in shape of pocket and stuff it with sauteed spring onion and amaranth mixture.
  • Now, on top of the chicken pieces give gashes and keep aside.
  • Heat oil in a pan, fry chicken pieces and transfer to a plate.
  • In the same pan, add whole garam masala spices (cloves, javitri, cardamom, cinnamon stick, biryani flower, star anise, bay leaf), ginger garlic paste, curd, cumin powder, coriander powder, coriander leaves, red chili powder along with the brown onion.
  • Now let it cook till oil oozes out of the gravy then put fried chicken, spread boiled rice on top.
  • After about 5-10 minutes of cooking, serve it hot with raita.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter