Chicken Pulao Recipe

If you love chicken and rice but want a fuss-free, aromatic dish, this chicken pulao recipe is for you! This dish is a staple in many South Asian homes. It is especially popular in Pakistani chicken pulao variations. The dish is all about fragrant spices, juicy chicken, and perfectly fluffy rice. Unlike its more elaborate cousin, biryani, chicken pulao is a quick, one-pot affair. It is perfect for busy days when you still crave something special.

I am a self-confessed vegetarian. I also happen to cook non-veg dishes for the family. My kitchen often smells of spices mingling with fragrant rice, but my plate? Strictly meat-free! My husband, Kapil, and the kids, however, are firm believers in the magic of chicken pulao. I often find myself making it. I secretly hope they don’t ask me to taste-test it.

What is Chicken Pulao

Chicken pulao is a one-pot, mildly spiced dish. It is a fragrant rice dish. Basmati rice, chicken, and aromatic spices come together in harmony. Unlike biryani, which demands layers and laborious slow-cooking, pulao is an efficient, no-fuss meal. Think of it as biryani’s relaxed cousin—less dramatic, but just as delicious.

Chicken Pulao vs. Biryani – The Eternal Debate

Biryani is the overachieving sibling with multiple layers, saffron, and dum-cooking. In contrast, pulao is the laid-back one. It gets everything done in one go. Biryani is bold and spice-heavy. It has a distinct separation of rice and meat. Pulao, on the other hand, has the flavors infused right in. This is thanks to cooking everything together. Also, no excessive masalas—pulao likes to keep things simple!

Chicken Pulao vs. Yakhni Pulao – Spot the Difference

Now, if you’ve checked out my Yakhni Pulao recipe, you’d know that yakhni pulao involves simmering chicken with whole spices. This creates a flavorful broth (yakhni), which is then used to cook the rice. Chicken pulao, on the other hand, skips the broth-making process and gets right to business—less simmering, more instant gratification.

And there you have it—chicken pulao, a dish I don’t eat but cook with great enthusiasm (and mild hesitation). If only my family would show the same enthusiasm for my vegetarian dishes… but that’s a debate for another day!

Chicken Pulao Ingredients and best substitutes

This chicken pulao recipe brings together fragrant spices, tender chicken, and fluffy rice. Here’s what you’ll need and some easy replacements to suit your pantry!

Homemade Pulao Masala (For utmost flavour!)

• Black Peppercorns (1 tsp) – Adds warmth; substitute with white pepper for milder heat.
• Cinnamon Sticks (2 pieces) – Enhances aroma; swap with ½ tsp ground cinnamon.
• Cloves (4 pieces) – Gives depth; replace with ½ tsp clove powder.
• Green Cardamom (4 pods) – Adds freshness; use ½ tsp cardamom powder.
• Black Cardamom (2 pods) – Smoky touch; skip if unavailable, or add a pinch of smoked paprika.
• Nutmeg (½ piece) – Rich, earthy warmth; use ¼ tsp ground nutmeg.
• Mace (2 strands) – Delicate spice; replace with a small extra pinch of nutmeg.

Rest of the Ingredients

• Chicken (500g, breast pieces) – Swap with bone-in chicken for richer taste or tofu for a vegetarian choice.
• Basmati Rice (2 cups) – Long-grain rice is ideal; substitute with jasmine rice if needed.
• Onion (1 large, sliced) – Essential for caramelisation; use shallots for a sweeter twist.
• Cashews (1 tbsp, chopped) – Optional; replace with almonds for variation.
• Raisins (1 tbsp) – Adds a hint of sweetness; skip if preferred.
• Whole Spices – Dried red chilies, bay leaves, cloves, cinnamon, green and black cardamom, black peppercorns.
• Cumin Seeds (1 tsp) – Essential for depth; use caraway seeds if needed.
• Asafoetida (½ tsp) – A digestive aid; skip if unavailable.
• Seasonings – Salt (2 tsp), Kashmiri red chili powder (1 tsp), coriander powder (1 tbsp), homemade pulao masala (2 tbsp).
• Oil (3 tbsp) & Ghee (2 tbsp) – Ghee enhances flavor; use butter if needed.
• Fresh Coriander (1 tbsp, chopped) – Garnish; replace with mint for extra freshness.

These ingredient swaps guarantee your Pakistani chicken pulao stays flavorful no matter what’s in your kitchen!

Method – Your step by step guide

Step 1: Prep the Rice for Fluffiness

Start by washing and soaking your basmati rice for 20 minutes. This step is like sending your rice to a mini spa. It helps them cook evenly and stay beautifully separate. This prevents turning into a sticky mess.

Step 2: Toast the Spices (Your Kitchen Will Thank You)

Dry roast the spices for your pulao masala for about 2-3 minutes. Once cooled, grind them into a powder. This quick roasting enhances the flavors—trust me, your future self will appreciate the extra effort.

Step 3: Let the Sizzling Start

Heat oil in a pan or kadhai, add a pinch of asafoetida (the secret umami booster!), followed by cumin seeds. Then, throw in dried red chilies, bay leaves, cinnamon, black peppercorns, cloves, and both types of cardamom. Let them crackle and infuse the oil with their magic.

Step 4: The Golden Touch

Add sliced onions and cashews, sautéing them until they turn a tempting golden-pink. Toss in raisins for a little sweet surprise—because why should dessert have all the fun?

Step 5: Chicken Joins the Party

Add chicken breast pieces and sauté until they get that lovely roasted color. No boring, bland chicken here—just juicy, well-seasoned goodness.

Step 6: Spice It Up

Season with salt, red chili powder, coriander powder, and your homemade pulao masala. Stir well, letting the flavors blend beautifully.

Step 7: The Grand Assembly

Gently mix in the soaked rice. Be careful not to break them. Treat them with the same care you would a delicate soufflé. Pour in 2 cups of water, cover, and let everything simmer on low-medium heat for 10-15 minutes.

Step 8: The Final Flourish

Lift the lid, drizzle some desi ghee on top (because everything is better with ghee), then switch off the heat. Fluff the rice gently with a fork, cover again, and let it rest for 5-7 minutes. This little nap allows the flavors to settle and the grains to become even fluffier.

Pro Tips for making best chicken pulao

• Fluffy Rice is Key – Soaking the basmati rice for 20 minutes isn’t just a suggestion—it’s a game-changer. It helps the grains absorb water evenly, preventing mushy or under-cooked rice.
• Spices Love a Little Heat – Dry roasting the pulao masala unlocks deeper flavors. Do this on low heat to avoid burning the spices—nobody likes a bitter pulao!
• Golden Onions = Greatest Flavour – Don’t rush the onions! Sauté them until golden pink before adding chicken. This caramelisation adds a rich depth to the dish.
• Don’t Skimp on Ghee – That final drizzle of desi ghee isn’t just for tradition. It enhances the aroma. It gives the pulao a buttery richness. (Your taste buds will thank you!)
• Balance the Sweetness – Cashews add crunch, and raisins bring a touch of sweetness. If you prefer a slightly savory pulao, reduce the raisins or swap them for slivered almonds.
• Tender Chicken Trick – If you want extra juicy chicken, marinate it for 15 minutes. Use a bit of salt and yogurt before cooking. This keeps it moist and flavorful.
• No Peeking While Cooking! – Once you add water and cover the lid, resist the urge to open it. The trapped steam is working its magic to cook the chicken and rice perfectly.
• Rest Before Serving – That final 5-7 minutes of resting time is crucial! It allows the flavours to meld and the rice to become fluffier—patience pays off!

Best ways to serve chicken pulao

A delicious chicken and rice dish like Pakistani chicken Pulao deserves the perfect sides! Here are some easy yet flavorful pairings:

Classic Sides

• Raita – A cooling mint raita, boondi raita, or cucumber raita balances the spices beautifully.
• Kachumber Salad – Chopped onions, tomatoes, cucumbers, and a squeeze of lemon add crunch and freshness.
• Pickles & Chutney – Mango pickle, green chutney, or imli chutney for an extra flavor kick.

Rich & Comforting Pairings

• Shorba (Light Chicken Curry) – Want more gravy? A side of chicken shorba makes the meal heartier.
• Butter Naan or Roomali Roti – For an indulgent touch, pair with naan or soft roti.

Unique Twists

• Masala Fried Eggs – Spiced boiled or fried eggs make a fantastic protein-rich topping.
• Chaas or Lassi – A glass of masala buttermilk or sweet lassi helps cool down the spices.
• Fresh Herbs & Toasted Coconut – Garnish with mint, coriander, or coconut flakes for extra aroma.

Final Touch

Serve hot. Let the family dig in. Enjoy their “Mmm” moments. Let’s be honest, that’s the best reward! 😊

FAQs

What is the difference between chicken pulao and biryani?

Chicken pulao is a one-pot dish where chicken and rice cook together, absorbing flavours. Biryani is layered and slow-cooked with more spices, making it richer and more complex.

Can I use brown rice instead of basmati?

Yes, but increase the water and cooking time since brown rice takes longer to soften.

How do I prevent mushy pulao?

Soak the rice for 20 minutes, use the right water ratio, and don’t over-stir—handle it gently!

Can I make this with boneless chicken?

Absolutely! Boneless chicken breast or thighs work well, but bone-in pieces give more flavor.

Can I cook chicken pulao in a pressure cooker or Instant Pot?

Yes! For a pressure cooker, cook for two whistles, then let the steam release naturally. In an Instant Pot, use the pressure cook mode for six to seven minutes with natural release.

What can I serve with chicken pulao?

Raita, kachumber salad, pickles, or a light curry are great accompaniments.

How can I make this pulao more aromatic?

Add a splash of rose water or kewra essence before serving, and don’t skip the final drizzle of ghee!

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