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Chicken Pulao

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)377.1623
Energy (kCal)17374.3843
Carbohydrates (g)326.6929
Total fats (g)1615.4176
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the rice several times to help remove the starch. When the water starts to run clear, fill the container with cold water and 2 tsp salt until it is 2 inches about the level of the rice in the container. Set aside to soak. | 2. Remove the skin and extra fat from the chicken thighs and set the thighs aside. In a dutch oven, heat the oil on medium-high heat. Fry the skin and fat until the skin is crispy (about 5-8 minutes), turning several times. Place on paper towel to cool off. Set aside. | 3. In the same dutch oven on high heat, brown half of the chicken thighs until they are golden brown (6 minutes), turning once. Remove to paper towels to drain. Fry the other half of the chicken thighs. Remove to paper towel to drain. | 4. Lower heat to medium heat and stir fry the onions until they are opaque. Return all of the chicken to the dutch oven and add the tomatoes, parsnips and carrots. Cook until the tomatoes start breaking down (about 6 minutes). | 5. Stir in 3 cups water and 1 1/2 tsp salt, raise the heat to medium high heat and bring to a boil. Lower the heat to maintain a simmer and cook, partially covered, for 5 minutes. | 6. Drain the rice and add to the dutch oven. Bring to a boil, cover tightly and then lower heat to medium and cook for 10 minutes. Lower again to simmer and cook for 30 minutes. At this point the chicken and the rice should be done. Check to see if the rice is and if it is not, take the cover off and allow to simmer for 5 minutes more. | 7. Set the dutch oven aside covered while you take the yogurt and pour it onto a cheesecloth lined colander. Allow the yogurt to drain for 10 minutes. Once it has drained, pour into a mixing bowl. Mix in remaining yogurt sauce ingredients and serve alongside pulao. | 8. Remove chicken thighs from rice. Pile rice on a serving platter, top with chicken thighs and fried chicken skin pieces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 2 cups 1357.9 282.125 27.898000000000003 11.84
    kosher salt 2 teaspoons - - - -
    chicken thigh 8 bone-in skin-on 15945.6 28.6296 347.1792 1602.8952
    peanut oil vegetable 2 tablespoons - - - -
    yellow onion 2 chopped - - - -
    plum tomato 4 ripe chopped - - - -
    parsnip 3 peeled quartered cored cut - - - -
    carrot 2 peeled cut 50.02 11.6876 1.1346 0.2928
    lemon 1 -2 cut 0.0 0.0 0.0 0.0
    plain yogurt 1 cup - - - -
    radish 2/3 cup minced 12.3733 2.6293 0.5259 0.0773
    mint leaf 1 1/2 1/2 chopped - - - -
    dill 1 teaspoon 6.405 1.1586 0.3356 0.3053
    garlic 1/2 teaspoon minced 2.086 0.4628 0.08900000000000001 0.006999999999999999
    kosher salt black pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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