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Pulao Chicken served on a light grey plate.
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Chicken Pulao Recipe

This Chicken Pulao is an easy comfort food that's perfect to make on busy weeknights. All you need is chicken, basmati and a few spices for this flavor rice dish.
Course Main
Cuisine Indian, Pakistani
Prep Time 30 minutes
Servings 6
Calories 596kcal

Equipment

  • Heavy bottomed pot
  • Knife
  • Cutting board

Ingredients

  • 1/2 cup oil
  • 1 medium onion finely sliced
  • 2 bay leaves
  • 2 green cardamoms
  • 1/2 teaspoon cumin seeds
  • 1 kg chicken curry cut
  • 1 tablespoon ginger garlic paste
  • 1/2 cup yogurt
  • 1 teaspoon salt
  • 1 teaspoon cumin powder
  • 2 teaspoon coriander powder
  • 1/4 cup mint leaves finely chopped
  • 1/2 cup coriander leaves finely chopped
  • 1/2 tomato sliced into big chunks
  • 1-2 green chilies slit lengthwise
  • 2 cups basmati rice
  • 1 tablespoon lemon juice
  • Chopped coriander and mint for garnish

Instructions

  • Start by rinsing the rice 2-3 times, or until the water is clean. Soak in water for 45 minutes, while you prepare the rest of the recipe.
  • In a large pot, heat the oil and add the onion.
  • Saute until the onion is light golden brown, about 3-4 minutes. Add a splash of water and let the onion cook until softened, about 1-2 minutes.
  • Add the whole spices; bay leaves, green cardamoms, and cumin seeds. Saute for another 1 minute while stirring.
  • Now add the chicken, and cook for 3-4 minutes, until the color has changed.
  • Add the ginger garlic paste, and cook while stirring for 3-4 minutes.
  • Now add the yogurt, mix well, and cook for 2-3 minutes.
  • After this add the powdered spices; salt, cumin powder, and coriander powder. Cook on medium high heat while stirring for 3-4 minutes.
  • Add the mint leaves and coriander leaves along with the tomato, and green chilies.
  • Cover and cook 2-3 minutes on medium heat.
  • Now add about 2.5 cups of water and stir well. Cover and cook on medium heat for 10 minutes.
  • Remove the lid, and add the rice, and increase the heat to medium high.
  • Cook for 5-7 minutes or until most of the water has evaporated.
  • Lower the heat to the lowest point, cover and let the rice steam for another 10 minutes.
  • Remove from heat, gently fluff the rice, and your chicken pulao is ready to be served.

Notes

  • Oil: Pulao tastes best when there’s ample oil, so don’t skimp on the quantity.
  • Onion: I used sliced onion but you can also chop it in a food chopper or food processor for convenience.
  • Whole Spices: Most recipes call for more whole spices such as cinnamon and black
    peppercorn. You can add these if you wish along with the other whole spices listed.
  • Chicken: Bone-in chicken is best for this recipe as it gives the most flavour and doesn’t easily dry out. However, you can also use boneless chicken thighs or chicken breasts. The cooking time will decrease.
  • Basmati rice: Use high-quality long grain basmati rice. This recipe is not suitable for brown rice or short-grain rice such as jasmine.

Nutrition

Calories: 596kcal | Carbohydrates: 54g | Protein: 21g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 486mg | Potassium: 350mg | Fiber: 2g | Sugar: 2g | Vitamin A: 396IU | Vitamin C: 7mg | Calcium: 74mg | Iron: 2mg