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Chicken Pulao Recipe

Chicken Pulao Recipe

Chicken Pulao is a fragrant one-pot rice dish made with tender chicken, aromatic spices, and basmati rice. It’s perfect for a quick and comforting meal, ready in 40 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 380 kcal

Equipment

  • Large pot with lid
  • Mixing bowl
  • Spatula

Ingredients
  

  • 500 gm chicken (bone-in or boneless)
  • 2 cup basmati rice (washed and soaked for 20 minutes)
  • 2 tbsp yogurt
  • 2 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 4-5 cloves
  • 3 green cardamoms
  • 2 inch cinnamon stick
  • 2 onions (thinly sliced)
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes (chopped)
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • 3 cups water
  • Fresh coriander and mint leaves for garnish

Instructions
 

Marinate the Chicken:

  • In a mixing bowl, marinate the chicken with yogurt, turmeric powder, red chili powder, and salt. Set aside for 15 minutes.

Prepare the Spices:

  • Heat oil or ghee in a large pot over medium heat.
  • Add cumin seeds, bay leaves, cloves, cardamoms, and cinnamon stick. Sauté until aromatic.

Cook the Onions and Tomatoes:

  • Add the sliced onions and sauté until golden brown.
  • Add ginger-garlic paste and cook for 2 minutes until fragrant.
  • Add the chopped tomatoes and cook until soft and the oil separates from the masala.

Add Chicken and Rice:

  • Add the marinated chicken and cook for 5-7 minutes until the chicken is browned.
  • Add the soaked and drained basmati rice, and gently mix everything together.

Cook the Pulao:

  • Pour in 3 cups of water and add salt to taste.
  • Bring to a boil, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the rice is cooked and the chicken is tender.

Serve:

  • Fluff the rice with a fork, garnish with fresh coriander and mint leaves, and serve hot with raita or a fresh salad.

Notes

  • Variation: You can add vegetables like peas or carrots for added nutrition.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Serving Tip: Serve with cucumber raita or a squeeze of lemon juice for added freshness.
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