Watch: Use Your Leftover Chicken Curry To Make Dhaba Restaurant’s Famous Tawa Chicken Pulao!


  • Chicken can be prepared in a range of ways
  • Leftover chicken curry could be uses to make chicken pulao
  • Chicken pulao is sure to strike a chord with everyone

The combination of rice and meat is always a splendid one, but we cannot cook biryani every day of the week, right? You can, however, resort to something easier, like chicken pulao. This rice dish has all it takes to be a blockbuster meal – chicken, rice and a range of spices of your choice. So, what are you waiting for? We dug out Delhi’s famous Dhaba restaurant’s tawa chicken pulao and it is equal parts decadent and quick. Chicken lovers, you do not want to miss out on this sensational dish.

Tawa chicken pulao recipe video –

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The best part about this tawa chicken pulao recipe is that you do not need many exotic ingredients. In fact, it is one ingenious way in which you can use up last night’s leftover chicken curry and rice. Other main ingredients of the dish are ginger, garlic, mint leaves, fried onions, salt for taste and coriander for garnish. There is no need to add additional spices to the rice dish since you have already added a good amount in the chicken curry. However, if you want to give your pulao a hot edge, extra 1-2 chopped green chillies would not harm.

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It is quite easy to put together this pulao. All you need to do is heat a pan with some oil, garlic, ginger, green chillies and saute for a while. Next goes the chicken curry and then the cooked rice, saute well, garnish with fried onions and coriander leaves.

Here is the written recipe of Tawa Chicken Pulao with ingredients. This recipe serves two people.


  • 1 cup chicken curry
  • 2 cups cooked rice
  • 1 tbsp oil
  • 1-2 green chillies
  • Chopped 1 tsp ginger
  • Chopped 1 tsp garlic
  • Chopped 2-3 mint leaves
  • Salt to taste
  • Coriander for garnish
  • Fried onions for garnish


1. In a pan, pour oil and heat it.

2. Add chopped garlic, chopped green chilies and ginger. Saute for a while.

3. Add chicken curry, mint leaves into the pan and mix well.

4. Add the cooked rice onto the pan and stir for a while.

5. Add some salt and cook for 10-15 minutes.

6. Garnish with fresh coriander, mint leaves and fried onions.

About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.

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