Chicken pulao is one of those comfort foods that brings families together around the dinner table. While chicken karahi steals the spotlight with its rich gravy, chicken pulao quietly wins hearts with its aromatic simplicity. The combination of tender chicken pieces, fragrant basmati rice, and warming spices creates a dish that smells incredible while cooking and tastes even better when served hot.
Unlike biryani, pulao is much easier to make and requires fewer ingredients. You don’t need to worry about layering or complicated techniques. Everything cooks together in one pot, making cleanup simple too. The result is perfectly cooked rice where every grain is separate and infused with chicken flavor and aromatic spices.
Essential Ingredients You’ll Need
For the Chicken:
- 1 kg chicken, cut into medium pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
For the Rice:
- 3 cups basmati rice
- 6 cups water
- 2 bay leaves
- 4-5 green cardamom pods
- 1 black cardamom (optional)
- 1 cinnamon stick
- 1 teaspoon salt
For the Pulao:
- 4 tablespoons cooking oil or ghee
- 2 large onions, thinly sliced
- 1 teaspoon cumin seeds
- 4 cloves
- 1 teaspoon garam masala powder
- 1/2 cup fresh mint leaves
- 1/4 cup fresh coriander leaves
- 2 green chilies, slit lengthwise
- 1/4 cup milk
- Pinch of saffron (optional)
- Salt to taste
For Garnish:
- Fried onions (birista)
- Fresh mint and coriander leaves
- Boiled eggs (optional)
- Lemon wedges
Table of Contents
Step-by-Step Instructions
Step 1: Marinate the Chicken (15 minutes) Start by cleaning your chicken pieces under cold water and patting them dry.
In a large bowl, mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Make sure every piece is well coated with the marinade. Cover and let it sit for at least 15 minutes. This marination makes the chicken tender and flavorful.
Step 2: Prepare the Rice (10 minutes) Wash basmati rice under cold water until the water runs clear. This removes extra starch and helps get fluffy rice. Soak the washed rice in water for 30 minutes if you have time. This step is optional but helps the rice cook evenly.
Step 3: Boil the Rice (15 minutes) Bring 6 cups of water to boil in a large pot. Add bay leaves, green cardamom, black cardamom, cinnamon stick, and salt.
When the water boils vigorously, add the soaked rice. Cook until the rice is 70% done – it should still have a slight bite when you test it. This usually takes 8-10 minutes. Drain the rice immediately and set aside.
Step 4: Fry the Onions (10 minutes) Heat oil in a heavy-bottomed pot over medium heat. Add sliced onions and fry until they turn golden brown and crispy. This takes about 8-10 minutes.
Remove half of the fried onions and set them aside for garnish. Keep the remaining onions in the pot with the oil.
Step 5: Cook the Chicken (20 minutes) Add marinated chicken to the pot with the remaining fried onions. Cook on medium-high heat for 5 minutes, stirring occasionally.
Add chopped tomatoes, cumin seeds, cloves, and green chilies. Cook until the tomatoes break down and become soft, and the chicken is almost done. The yogurt marinade should have dried up. This takes about 15 minutes total. The tomatoes will add great flavor and help create a rich base for the pulao.
Step 6: Layer the Pulao (5 minutes) Spread the partially cooked rice evenly over the chicken. Don’t mix – just layer it on top. Sprinkle garam masala powder, fresh mint leaves, and coriander leaves over the rice. If using saffron, soak it in warm milk for 2 minutes and drizzle over the rice. Top with the reserved fried onions.
Step 7: Steam Cooking (25 minutes) Cover the pot with aluminum foil, then place the lid tightly on top. This creates a better seal for steaming. Cook on high heat for 3-4 minutes until you see steam coming out. Then reduce heat to the lowest setting and cook for 20 minutes. Turn off the heat and let it rest for 5 minutes without opening the lid.
Step 8: Final Mixing and Serving Gently mix the pulao using a fork, being careful not to break the rice grains. The chicken should be tender and the rice should be perfectly cooked with each grain separate.
Pro Tips for Perfect Pulao
Choose the Right Rice Always use aged basmati rice for the best results. Fresh basmati rice tends to break easily and doesn’t give the same texture. Look for rice that’s at least 6 months old.
Don’t Skip the Marination Even 15 minutes of marination makes a huge difference in flavor. The yogurt helps tenderize the chicken while the spices penetrate deep into the meat.
Watch the Heat The key to perfect pulao is controlling the heat. High heat in the beginning helps build flavor, but low heat during the steaming process ensures even cooking without burning.
Use Heavy-Bottom Pot A heavy-bottom pot distributes heat evenly and prevents the bottom from burning. If you don’t have one, use a tawa (griddle) under your regular pot during the steaming process.
Common Mistakes to Avoid
Overcooking the Rice Initially Many people fully cook the rice in the first step, which leads to mushy pulao. Remember, the rice will finish cooking during the steaming process.
Opening the Lid Too Early Resist the temptation to check on your pulao during the steaming process. Opening the lid releases steam and affects the cooking process.
Using Too Much Water The chicken and vegetables release their own moisture during cooking. Using too much water in the final steaming can make the pulao soggy.
Not Resting After Cooking Let the pulao rest for at least 5 minutes after turning off the heat. This helps the flavors settle and makes mixing easier.
Serving Suggestions
Chicken pulao is a complete meal on its own, but it pairs beautifully with several side dishes. Serve with cooling raita made from yogurt, cucumber, and mint. A simple green salad adds freshness to balance the rich flavors.
For special occasions, add boiled eggs as garnish and serve with pickles and papadum. A squeeze of fresh lemon juice just before eating brightens up all the flavors.
Storage and Reheating
Store leftover pulao in the refrigerator for up to 3 days. To reheat, sprinkle a few tablespoons of water over the pulao and microwave in 30-second intervals, stirring between each interval. You can also reheat on the stove over low heat with a little added water.
Variations to Try
Vegetable Pulao: Replace chicken with mixed vegetables like carrots, peas, and potatoes.
Mutton Pulao: Use mutton instead of chicken but increase the cooking time.
Sindhi Pulao: Add potatoes and dried fruits for a sweet and savory combination.
Nutritional Information (Per Serving)
Calories: 420 kcal
Protein: 28g
Carbohydrates: 52g
Fat: 12g
Fiber: 2g
Sodium: 680mg
Final Thoughts
Making chicken pulao at home is easier than you might think. With practice, you’ll develop a feel for the right texture of rice and the perfect balance of spices. Don’t worry if your first attempt isn’t perfect – each time you make it, you’ll get better at judging the cooking times and spice levels.
The beauty of pulao lies in its simplicity and the way it brings people together. Whether it’s a casual family dinner or a special celebration, this aromatic dish never fails to impress. The combination of tender chicken, fragrant rice, and warming spices creates a meal that’s both comforting and satisfying.
Remember, cooking is about enjoying the process as much as the result. Take your time, taste as you go, and adjust the spices according to your family’s preferences. Soon, you’ll have your own signature version of this beloved dish that everyone will ask for again and again.
How to Make Chicken Pulao – Easy Recipe Guide
Equipment
- Heavy-Bottomed Pot / Degchi
- Large Cooking Spoon (Wooden / Steel)
- Measuring Cups & Spoons
- Strainer / Colander
- Mixing bowl
- Knife & Cutting Board
- Aluminum Foil / Tight Lid
- Small Frying Pan (Optional)
- Serving Tray / Handi
- Spice Box (Masala Dabba)
Ingredients
For the Chicken:
- 1 kg chicken cut into medium pieces
- 1 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt
For the Rice:
- 3 cups basmati rice
- 6 cups water
- 2 bay leaves
- 4-5 green cardamom pods
- 1 black cardamom optional
- 1 cinnamon stick
- 1 teaspoon salt
For the Pulao:
- 4 tablespoons cooking oil or ghee
- 2 large onions thinly sliced
- 1 teaspoon cumin seeds
- 4 cloves
- 1 teaspoon garam masala powder
- ½ cup fresh mint leaves
- ¼ cup fresh coriander leaves
- 2 green chilies slit lengthwise
- ¼ cup milk
- Pinch of saffron optional
- Salt to taste
For Garnish:
- Fried onions birista
- Fresh mint and coriander leaves
- Boiled eggs optional
- Lemon wedges
INSTRUCTIONS
Step 1: Marinate Chicken
- Mix chicken with yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Let sit for 15 minutes.
Step 2: Prepare Rice
- Wash basmati rice until water runs clear. Soak for 30 minutes if possible.
Step 3: Boil Rice
- Boil 6 cups water with whole spices and salt. Add rice, cook until 70% done (8-10 minutes). Drain and set aside.
Step 4: Fry Onions
- Heat oil, fry sliced onions until golden brown. Remove half for garnish.
Step 5: Cook Chicken
- Add marinated chicken to remaining onions. Cook 5 minutes. Add tomatoes, cumin seeds, cloves, and green chilies. Cook until tomatoes soften and chicken is almost done (15 minutes total).
Step 6: Layer the Pulao
- Spread rice over chicken. Don’t mix. Sprinkle garam masala, mint, coriander, and saffron milk. Top with fried onions.
Step 7: Steam Cook
- Cover with foil then lid. Cook on high heat for 3-4 minutes, then lowest heat for 20 minutes. Rest 5 minutes.
Step 8: Mix and Serve
- Gently mix with fork and serve hot.
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