Chicken Seviyan Pulao
Lunch • India
How to Make Chicken Seviyan Pulao (Traditional & Healthy Version)
Chicken Seviyan Pulao is a delightful North Indian lunch dish combining succulent chicken pieces with roasted seviyan (vermicelli) and aromatic spices. Originating from the heart of Uttar Pradesh, this pulao is a festive favourite, especially during Eid and family gatherings. Its unique texture, courtesy of seviyan, sets it apart from traditional rice-based pulaos, offering a lighter yet equally flavourful alternative. The use of simple ghar ka masalas like jeera, dhania, and garam masala gives the dish an authentic taste while keeping it health-conscious and low on calories. Chicken Seviyan Pulao is a perfect lunch option for those seeking a protein-rich meal that doesn’t compromise on taste or tradition. It’s commonly prepared during festive seasons and special occasions, symbolizing warmth and togetherness in Indian households. The blend of moist chicken, gentle spices, and soft seviyan provides a comforting meal that appeals to both adults and children, making it a versatile choice for lunchboxes and family feasts.
Ingredients(for 1 bowl (approx. 250g))
- 200g Chicken breast (boneless, skinless)
- 1 cup Seviyan (vermicelli (thin, roasted))
- 1 medium Onion (finely sliced (pyaz))
- 1 small Tomato (finely chopped (tamatar))
- 1 Green chilli (slit (hari mirch)) - optional
- 1 tsp Ginger-garlic paste (adrak-lahsun ka paste)
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Coriander powder (dhania powder)
- 1/4 tsp Turmeric powder (haldi)
- 1/4 tsp Garam masala (homemade or store-bought)
- to taste Salt (namak)
- 1 tbsp Refined oil (any light oil (tel))
- 1 tbsp Fresh coriander leaves (dhania patta, chopped) - optional
- 1 1/2 cups Water (for cooking)
Instructions
- 1
Heat a tawa or deep pan and dry roast seviyan until golden, stirring continuously to avoid burning.
3 minutes
Roast seviyan on low flame for even color and enhanced aroma.
- 2
Heat oil in the pan, add cumin seeds and allow them to crackle. Add sliced onions and sauté until golden brown.
5 minutes
Cook onions slowly for a sweet, rich base.
- 3
Add ginger-garlic paste and green chilli. Sauté for a minute till the raw smell disappears.
2 minutes
Fresh ginger-garlic paste boosts natural flavors.
- 4
Mix in chopped tomato, turmeric, coriander powder, and salt. Cook until tomatoes soften and masala releases oil.
3 minutes
Cover the pan for faster tomato cooking.
Why This Dish is Healthy
This pulao is a healthy lunch choice due to its balanced macronutrients—protein from chicken, carbohydrates from seviyan, and healthy fats from oil. It avoids heavy cream or butter, keeping calories in check. The use of fresh vegetables and aromatic Indian spices enhances nutrient content while making the dish comforting and flavorful. It is easy on the digestive system, making it suitable for daily consumption.
Chicken Seviyan Pulao delivers lean protein from chicken, supporting muscle growth and satiety. Seviyan, made from wheat, offers complex carbohydrates for sustained energy. The dish is naturally low in saturated fat, especially when prepared with refined oil and minimal ghee. Onion, tomatoes, and coriander provide vitamins A and C, minerals like potassium and iron, and dietary fiber. Spices like turmeric and cumin aid digestion and have anti-inflammatory properties.
Pro Tips
- 💡Tip 1: Roast seviyan well for a nutty flavor and non-sticky texture.
- 💡Tip 2: Use boneless chicken for faster cooking and easier eating.
- 💡Tip 3: Garnish with fresh dhania patta for a burst of freshness.
Storage & Serving
Store leftover pulao in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in a microwave, adding a splash of water to restore moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
