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–+ servings
Chicken Pulao

Chicken Pulao: A Cozy, Flavor-Packed Family Delight

Chicken Pulao is a high-protein, comforting dish that combines tender chicken and fluffy basmati rice, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 2 cups Basmati Rice Rinsed and soaked
For the Chicken Marinade
  • 500 g Chicken Boneless cuts
  • 1 cup Yogurt Greek yogurt can be used
  • 2 tbsp Ginger Garlic Paste Adds depth of flavor
  • 1 tsp Salt Adjust according to palate
For the Aromatic Base
  • 2-3 pods Cardamom Introduces sweet fragrance
  • 2-3 Cloves Offers warm flavor
  • 1 stick Cinnamon Adds warmth
  • 1 Star Anise Infuses subtle flavor
  • 1 tsp Cumin Seeds Ground spices can be used
  • 3 tbsp Oil or Ghee Ghee for authentic taste
For the Vegetables & Herbs
  • 2 medium Onions Thinly sliced
  • 1-2 Green Chilies Slit
  • 1 handful Mint Leaves Fresh herbs
  • 1 handful Coriander Leaves Fresh herbs
For Cooking
  • 1.5 cups Water For proper rice cooking
  • 1 tsp Garam Masala Elevates flavor profile
For Garnishing
  • pinch Saffron Soaked in warm milk
  • few drops Rose Essence Intensifies aroma
  • few drops Kewra Essence Optional for aroma
  • 1 tbsp Ghee For topping
  • handful Cashews For garnishing
  • handful Kishmish Raisins for sweetness

Equipment

  • Heavy-bottomed pan
  • mixing bowl

Method
 

Step-by-Step Instructions for Chicken Pulao
  1. Rinse basmati rice under cold water until the water runs clear. Soak rice in water for at least 20 minutes.
  2. Combine chicken pieces with yogurt, salt, and ginger-garlic paste in a mixing bowl and marinate for 15-30 minutes.
  3. Heat oil or ghee in a pan, add whole spices, and sauté for 1-2 minutes until aromatic.
  4. Cook sliced onions until golden brown for about 5-7 minutes, then add slit green chilies and fresh herbs, sautéing for 2 more minutes.
  5. Add marinated chicken to the pan, cooking for about 10-12 minutes until golden and tender.
  6. Fold soaked basmati rice into the pan gently without breaking grains.
  7. Pour in 1.5 cups of water, bring to a boil, cover, and simmer on low for 15-20 minutes.
  8. Soak saffron in warm milk, drizzle over rice along with rose and kewra essences after simmering.
  9. Garnish with ghee, cashews, and kishmish, cover, and let rest for 10 minutes.
  10. Fluff the Chicken Pulao with a fork and serve warm with cucumber salad or raita.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 2.5mg

Notes

Ensure the rice is soaked properly, and taste for seasoning before serving.

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