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Chicken Pulao

Delicious Chicken Pulao: Easy Recipe for Any Occasion

Experience the comforting flavors of Chicken Pulao, a delightful dish perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pulao
  • 1 cup Basmati Rice wash and soak for 20 minutes before using
  • 500 grams Chicken boneless cuts can be used for quicker cooking
  • 1 cup Yogurt Greek yogurt can be used for a thicker consistency
  • 2 tablespoons Ginger Garlic Paste can be made from scratch or store-bought
  • 1 teaspoon Salt adjust according to taste
  • 2-3 pieces Cardamom whole spices preferred for vibrant flavor
  • 2-3 pieces Cloves whole spices preferred for vibrant flavor
  • 1 stick Cinnamon whole spices preferred for vibrant flavor
  • 1 piece Star Anise whole spices preferred for vibrant flavor
  • 1 teaspoon Cumin Seeds whole spices preferred for vibrant flavor
  • 3 tablespoons Cooking Oil or Ghee ghee offers a more authentic taste
  • 2 medium Onions thinly sliced
  • 1-2 pieces Green Chillies adjust quantity based on spice preference
  • 1 handful Mint Leaves can substitute with dried herbs if fresh ones are unavailable
  • 1 handful Coriander Leaves can substitute with dried herbs if fresh ones are unavailable
  • 1 teaspoon Garam Masala Powder homemade blends can add a personal touch
  • 1.5 cups Water 1.5:1 ratio of rice to water yields the best results
  • pinch Saffron can infuse with warm milk for added richness
  • few drops Rose Essence can be excluded if unavailable
  • few drops Kewra Essence can be excluded if unavailable
  • 1 tablespoon Ghee for topping
  • a handful Cashews can omit or replace with nuts of choice
  • a handful Kishmish (Raisins) can omit or replace with nuts of choice

Equipment

  • heavy-bottomed pan
  • colander
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Rinse and soak the rice in cold water for 20 minutes. Drain and set aside.
  2. Marinate the chicken with yogurt, salt, and ginger-garlic paste for 15–30 minutes.
  3. Sauté whole spices in oil/ghee over medium heat for 1-2 minutes.
  4. Cook sliced onions until golden brown, then add green chillies and chopped herbs.
  5. Add marinated chicken and cook until tender, then mix in garam masala.
  6. Combine the soaked rice with the chicken mixture carefully.
  7. Add water and bring to a boil. Reduce heat and cover, then simmer for 15-20 minutes.
  8. Drizzle saffron-infused milk and essence over the rice after cooking.
  9. Garnish with ghee, cashews, and kishmish. Let it rest for 10 minutes.
  10. Fluff with a fork and serve warm with cucumber salad or raita.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

For best results, soak rice well and marinate chicken for enhanced flavor. Avoid stirring rice once added to keep it fluffy.

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