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












Stuffed Chicken Breast Pulao

SHRIMP PULAO

Shrimp Pulao

A delightful combination of prawns, rice, and Indian masalas make a delicious wholesome d...

VERMICELLI CHICKEN PULAO

Vermicelli Chicken Pulao

Semiya chicken biryani is a different biryani made with semiya easy to cook recipes with...

SWEET RICE KALEE

Sweet Rice Kalee

This is simple sweet prepared for prasadam with rice rava....

Chicken Masala Fry Biryani

Chicken Masala Fry Biryani

This biryani is slightly different from the usual method, the chicken is first fried and...

Mushroom Pulihora

Mushroom Pulihora

Traditional Pulihora with added goodness of mushrooms makes this recipe a must try....

BRINJAL POTATO CAPSICUM FRIED RICE

Brinjal Potato Capsicum Fried Rice

This simple side dish, Potato Capsicum fry makes a stimulating treat from the regular cap...

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

(21 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