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












Stuffed Chicken Breast Pulao

Barvan Dum Aloo

Barvan Dum Aloo

Barvan dum aloo is an exotic north Indian dish. An amazing dish made of a mixture of dry ...

PEANUT OMELETTE WITH CORN FRIED RICE

Peanut Omelette With Corn Fried Rice

This is a simple breakfast recipe prepared with leftover rice....

Ridge Gourd Lemon Pulihora

Ridge Gourd Lemon Pulihora

Ridge Gourd Lemon Pulihora his south indian lemon rice or pulihora is a delicious and sim...

Tomato rice

Tomato Rice

Tomato rice is a very delicious and simple to prepare recipe. Pureed or chopped tomatoes ...

Bell Pepper and Mushroom Fried Rice

Bell Pepper And Mushroom Fried Rice

Fried Rice is a very popular Indo-Chinese recipe involving stir fry of veggies with rice ...

RIDGE GOURD SHRIMP PULAO

Ridge Gourd Shrimp Pulao

Ridge gourd combined with shrimp to make this delicious pulao. A very rare combination....

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

(59 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


 
Browse Recipes


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