🍖 Pakistani
Beef Nihari
Rich, slow-cooked beef stew with complex spices. A traditional breakfast dish from Lahore.
390 min
6
480 cal
Hard38g protein
Ingredients
For 4 servings
- 2 cups Basmati rice
- 1.5 lbs Chicken pieces
Use halal-certified chicken
- 2 large Onion
- 1/2 cup Yogurt
- 1 tbsp Whole spices (bay leaf, cardamom, cinnamon)
- 1 tsp Cumin seeds
- 1 tbsp Ginger-garlic paste
- 2 pieces Green chilies
- 3 tbsp Ghee
- 3.5 cups Chicken broth
- 1 tsp Salt
Instructions
1
Soak rice for 30 minutes. Drain well.
2
Heat ghee in a heavy pot. Add whole spices and cumin seeds.
3
Add sliced onions and fry until deep golden brown.
4
Add chicken pieces, ginger-garlic paste, and yogurt. Cook for 10 minutes.
5
Add chicken broth, salt, and green chilies. Bring to a boil.
6
Add drained rice, stir gently once. Let it come to boil.
7
Cover tightly and cook on very low heat for 18-20 minutes.
8
Let rest 5 minutes, then gently fluff with fork. Serve with raita.
Tip: Do not open lid while cooking to ensure fluffy rice.
Nutrition Facts
Per serving
480
Calories
32g
Protein
52g
Carbs
16g
Fat
2g
Fiber
680mg
Sodium
Frequently Asked Questions
Is Chicken Pulao halal?
Yes, this Chicken Pulao recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
How long does it take to make Chicken Pulao?
Chicken Pulao takes 20 minutes to prepare and 35 minutes to cook, for a total of 55 minutes.
How many calories are in Chicken Pulao?
One serving contains 480 calories, with 32g protein, 52g carbs, and 16g fat.
Can I meal prep Chicken Pulao?
Yes! Chicken Pulao is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.
