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Chicken Pulao Recipe

Emily Carter
Aromatic basmati rice cooked with spiced chicken, caramelized onions, and warm whole spices in one pot for an easy, flavorful meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 400 kcal

Ingredients
  

For the Chicken Pulao:

  • 1 ½ cups basmati rice rinsed and soaked for 20 minutes
  • 1 lb chicken bone-in, cut into pieces
  • 2 tablespoons oil or ghee
  • 1 large onion thinly sliced
  • 1 medium tomato chopped
  • 1 tablespoon ginger-garlic paste
  • ½ cup plain yogurt
  • 1 teaspoon salt
  • 1 teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon garam masala
  • ½ teaspoon black pepper
  • 2 ½ cups water or chicken broth

Whole Spices:

  • 1 bay leaf
  • 2 green cardamoms
  • 1 black cardamom
  • 3 cloves
  • 1- inch cinnamon stick
  • 1 teaspoon cumin seeds

For Garnish:

  • Fresh cilantro chopped
  • Lemon wedges

Instructions
 

  • Heat oil or ghee in a large pot over medium heat.
  • Add whole spices and let them sizzle for 30 seconds to release their aroma.
  • Throw in the sliced onions and cook until golden brown (yes, patience is required here).
  • Add the ginger-garlic paste and sauté until the raw smell disappears.
  • Stir in chopped tomatoes, salt, and spices. Cook until the tomatoes soften.
  • Mix in the chicken and let it brown for 5-7 minutes.
  • Pour in yogurt and cook for another 2 minutes until well combined.
  • Add soaked basmati rice and gently stir to coat with the masala.
  • Pour in water or chicken broth, cover the pot, and cook on low heat for 15 minutes.
  • Turn off the heat and let it rest for 10 minutes before fluffing with a fork.
  • Garnish with fresh cilantro and lemon wedges.
  • Serve hot with raita, chutney, or just devour as is.

Notes

Nutritional Information (Per Serving)

  • Calories: ~400
  • Total Fat: 10g
  • Saturated Fat: 3g
  • Carbohydrates: 55g
  • Fiber: 3g
  • Protein: 25g

Vitamins & Minerals (Per Serving)

  • Iron: 15%
  • Vitamin A: 10%
  • Calcium: 8%
  • Magnesium: 12%
  • Zinc: 14%

Pro Tips for the Best Chicken Pulao

  • Rinse rice well to avoid sticky disasters.
  • Use bone-in chicken for extra depth of flavor.
  • A splash of coconut milk can take this to another level.
  • Resting time is non-negotiable—unless you enjoy mushy rice.
  • Want a smoky touch? Place a hot coal in the pot, cover, and let it sit for 2 minutes.
This Chicken Pulao is simple, comforting, and way better than anything from a packet. Make it once, and you’ll keep coming back for more!