27 Apr 2026
This hen pulao recipe with leftover rice is about to alter your weeknight dinners! It’s fast, straightforward, customisable, and really family-friendly. Eat it with curd or a facet of sauteed veggies for one thing comforting and healthful.
This Hen pulao is a type of recipes you completely want in your again pocket, particularly after an extended day at work. It’s a fast and simple recipe that’s made with leftover rice and only a handful of different components, however the result’s a dish that deeply comforting and home-style.
As an alternative of the common mustard or cumin tadka, we use fennel seeds (saunf) for a tonne of taste and aroma. The very best factor is that there are limitless methods to make this pulao recipe your personal – throw in your favourite veggies, add entire spices to the tadka, or swap out the hen for some paneer or tofu – it tastes scrumptious both approach.
This hen pulao tastes wonderful by itself, however I like consuming it with some curd and sliced cucumbers, or a veg raita. When you learn how straightforward this pulao recipe is, it’s going to have a spot in your weekly meal rotation for certain!
Hen: I’ve used boneless hen thigh items as they continue to be tender and juicy till the tip. You need to use bone-in items as properly, however I might not suggest bread items as they have a tendency to change into dry and stringy
Spices: fennel seeds, turmeric powder, pink chilli powder, and meat masala add a lot of taste and coloration
Curry leaves: for an herby taste and aroma 1 ¼ teaspoons salt, divided
Aromatics: thinly sliced onions and ginger garlic paste to type the fragrant and flavorful base
Inexperienced chillies: for warmth. Can improve or lower the amount based on your spice tolerance
Rice: cooked forward and fully cooled down (preferrably refrigerated for as much as 2 hours). I’ve used basmati rice however any lengthy grain selection will work
Oil: i’ve used sunflower oil, however you should utilize any neutral-flavored oil you may have out there
Coriander leaves and lemon juice: to garnish. Makes for the right shiny and recent crowning glory
Merely change hen with paneer, tofu, or veggies like mushrooms or cauliflower for a vegetarian/vegan model. Make sure that to regulate the prepare dinner time accordingly as paneer and veggies prepare dinner comparatively sooner.
Freshly cooked rice is troublesome to combine and tends to get mushy. If you happen to don’t have leftover rice, then I might suggest testing my stress cooker rice pilaf recipe.
If consolation and ease have been dishes, it will positively be this hen pulao with leftover rice. However don’t let that idiot you into considering it’s going to be boring, as a result of this hen pulao is brimming with taste.
If you happen to make this recipe, DM me your photos or tag me in tales over on my IG @my_foodstory ❤️
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Take hen in a bowl, add turmeric powder, ¼ teaspoon salt, combine properly and put aside to marinate for 20 minutes
4 boneless hen thighs, 1 ¼ teaspoons salt, ¼ teaspoon turmeric powder
Warmth oil in a pan or kadai, add fennel seeds & saute on low for a number of seconds until they crackle. Add onions and fry for 5-6 minutes on low until they flip golden. Add inexperienced chillies, 3 sprigs of curry leaves, ginger garlic paste and saute for a number of seconds until they get aromatic. Add pink chilli powder, meat masala, 1 teaspoon of salt and saute for a number of seconds.
2 tablespoons sunflower or any impartial flavoured cooking oil, 1 teaspoon fennel seeds, 2 cups thinly sliced onions, 4 inexperienced chillies, 4 sprigs curry leaves, 1 tablespoon + 1 teaspoon ginger garlic paste, 1 teaspoon pink chilli powder, 1 tablespoon + 1 teaspoon meat masala powder
Add marinated hen and saute on medium for 1-2 minutes until they flip pink. Add ¼ cup of water and prepare dinner lined for 8-9 minutes on low until the hen is cooked properly. Cook dinner for 2-3 minutes extra with out overlaying, so the gravy is absorbed properly by hen.
¼ cup water
Add the remaining 1 sprig of curry leaves, cooked rice, coriander leaves, lemon juice, give toss to combine properly, prepare dinner on low for 1-2 minutes until the rice absorbs the masalas and take off the warmth and serve. Don’t overmix at this stage because the rice will get mushy.
4 cups cooked basmati or any lengthy grain rice, 2 tablespoons finely chopped coriander leaves, ½ lemon juice
Energy: 762kcal, Carbohydrates: 76g, Protein: 32g, Fats: 35g, Saturated Fats: 8g, Polyunsaturated Fats: 6g, Monounsaturated Fats: 18g, Trans Fats: 0.1g, Ldl cholesterol: 148mg, Sodium: 1307mg, Potassium: 574mg, Fiber: 6g, Sugar: 7g, Vitamin A: 387IU, Vitamin C: 44mg, Calcium: 75mg, Iron: 2mg
This text was researched and written by Urvi Dalal.
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