Chicken Pulao Recipe – A Flavorful One-Pot Comfort Meal

Chicken pulao recipe is a flavorful and aromatic one-pot rice dish made with tender chicken, fragrant basmati rice, and whole spices. This easy, comforting meal is perfect for weeknights or special occasions. Discover the authentic way to prepare this classic South Asian favorite!

Chicken pulao recipe—just hearing those words makes me hungry! This dish is one of those classic, heartwarming meals that’s as comforting as a soft blanket on a chilly evening. It brings together fragrant basmati rice, tender chicken, and a medley of aromatic spices, all in one pot. And the best part? It’s much easier to make than it looks.

Whether you’re whipping up a weeknight dinner for the family or planning a cozy weekend meal, this chicken pulao recipe is a total crowd-pleaser. It’s flavorful but not overpowering, filling but not heavy—and it smells amazing while it cooks. Honestly, it’s hard not to sneak a spoonful straight from the pot!

Over the years, I’ve made this dish more times than I can count, and every time it brings my loved ones to the table with smiles. So if you’re ready to cook something delicious and satisfying, let’s get started!

Main Ingredients for Chicken Pulao Recipe

This chicken pulao recipe relies on fresh, flavorful ingredients that work together like magic. Here’s what you’ll need and why each one matters:

• Chicken (750g bone-in or 450g boneless): Bone-in gives richer flavor, but boneless works beautifully for quicker meals.
• Ginger garlic paste (1 tsp): This duo adds a deep, savory base to the dish.
• Kashmiri red chili powder or green chili paste (¼ to ½ tsp): Adds a gentle heat and gorgeous color. Use chili paste if you like a spicy kick.
• Turmeric (⅛ tsp, optional): Brings color and mild earthy flavor—totally optional.
• Salt (¼ to ⅓ tsp for marinade): Always important to build flavor early.
• Garam masala (1 tsp): The heart of Indian cooking—warm, sweet, and a little spicy.
• Lemon juice or plain yogurt (2 tbsp): Tenderizes the chicken and adds a hint of tang.

Marinate the chicken for 30 minutes minimum—this step makes all the difference.

Whole Spices (Tempering)

These add that signature pulao aroma:

• 2 bay leaves
• 2 star anise
• ½–¾ tsp cumin seeds or shahi jeera
• 6 cloves
• 2 pieces cinnamon stick
• 8 green cardamoms
• ¾ tsp fennel powder or coriander powder
• 2 black cardamoms (optional)
• 1 strand mace (optional)
• Small piece nutmeg (optional)

Think of this spice mix as your kitchen’s perfume—intoxicating in the best way.

Additional Ingredients & Substitutes

Now, let’s talk about the other good stuff that rounds out this recipe—and how you can adjust if needed.

• Ghee or oil (3–4 tbsp): Ghee gives that authentic richness. But any neutral oil works if that’s what you have.
• Onion (1 cup, thinly sliced): Caramelized onion adds sweetness and depth.
• Green chilies (2–3, slit): Skip or deseed for less heat. I keep mine mild for the kids!
• Tomato (⅓ cup, chopped or pureed): Adds moisture and a touch of acidity.
• Salt (¾ tsp): Season to taste throughout the cooking process.
• Mint leaves (½ to ¾ cup, chopped): Adds brightness and a cooling touch.
• Basmati rice (2 cups, soaked): Aged basmati works best for fluffy, separate grains. You can even try this style in dishes like chicken over rice.
• Water, stock, or diluted coconut milk (3½ cups): Choose depending on how rich or light you want it. If you like creamy textures, you might also love this comforting creamy chicken and rice soup.

Optional Garnish:

• Chopped coriander leaves (¼ cup): Freshens everything up right before serving.

Feel free to play around—this recipe is forgiving and easy to adapt.

Expert Tips for the Best Chicken Pulao Recipe

You know I’m all about sharing those little nuggets of wisdom that make a recipe go from good to great. So here are my top expert tips:

• Soak your rice. Soak the basmati rice for at least 20–30 minutes. This helps the grains cook evenly and stay separate. No one likes mushy rice!
• Use bone-in chicken for richer flavor. If you’re not in a rush, bone-in chicken adds depth and juiciness that’s hard to beat. But boneless works too—especially if you’re short on time.
• Don’t skip the whole spices. I know it can seem like a lot, but they really are what makes this chicken pulao recipe stand out. Toasting them in ghee brings out their full aroma.
• Layer your ingredients. Cook each element—onions, chicken, spices—in stages. It’s tempting to dump everything in, but layering is the secret to flavor.
• Control your heat. Use medium heat when sautéing and simmer low once the rice is in. You want gentle cooking, not boiling madness.
• Let it rest after cooking. Once done, cover and let your pulao sit for 5–10 minutes. This helps the steam finish cooking the rice without overdoing it.
• Use a heavy-bottomed pan. This prevents the dreaded rice burn at the bottom, or go the modern route with an Instant Pot chicken and rice variation. Trust me, I’ve been there!

Whether you’re new to cooking or a seasoned pro, these tips will help you master this delicious dish every time.

Recommended Techniques

Here’s a handy list of best practices for mastering your chicken pulao recipe:

• Marinate the chicken early. Even 30 minutes helps!
• Toast whole spices in ghee before adding onions.
• Sauté onions until golden, not burnt.
• Deglaze the pan with a splash of water or tomato when it gets too dry.
• Use tight-fitting lids to trap steam and cook rice properly.
• Fluff rice with a fork instead of stirring with a spoon to avoid breaking the grains.

If you enjoy mastering new rice techniques, check out this aromatic Hainanese chicken rice recipe or the bold flavors of Spanish chicken and rice recipe.

Step-by-Step Instructions​

Ready to cook? Here’s how to bring this recipe to life:

1. Marinate the chicken with ginger garlic paste, red chili, turmeric, salt, garam masala, and lemon juice or yogurt. Let it rest for at least 30 minutes.
2. Heat ghee in a large heavy pot or pressure cooker. Add all whole spices and sauté until fragrant—just 30–45 seconds.
3. Add onions and green chilies. Cook until onions are golden brown and caramelized.
4. Toss in marinated chicken. Sauté until the pieces are lightly browned and no longer pink.
5. Add 2 tsp ginger garlic paste and cook until the raw smell disappears.
6. Stir in tomatoes, mint, and salt. Cook until the oil starts to separate from the mixture.
7. Drain soaked rice and add to the pot. Mix gently to coat the grains in the spice mixture.
8. Pour in water, stock, or coconut milk. Bring to a boil, then reduce heat, cover, and simmer until rice is tender (about 15–20 minutes).
9. Rest for 10 minutes. Turn off heat, cover the pot, and let the pulao rest before fluffing and serving.
10. Garnish with coriander leaves and serve warm with raita or salad.

And there you go—piping hot, aromatic chicken pulao on your table!

Additional Guide: Variations & Cooking Methods

Want to get creative with your chicken pulao recipe? Here are a few twists and special methods:

• Instant Pot Method: Use the sauté function for steps 1–6, then pressure cook on high for 6 minutes with 2½ cups water. Natural release for 10 minutes.
• Add vegetables: Peas, carrots, or green beans blend beautifully into the rice. Just toss them in after the onions.
• Coconut Milk Base: Use diluted coconut milk instead of water for richness—similar to tropical flavors in green rice and chicken.
• Spicy Version: Add a pinch of crushed peppercorns or an extra chili.
• South Indian Style: Use curry leaves and mustard seeds in your tempering for a unique regional flavor.

Prefer something spicier and layered? Compare this with a rich, fiery Vijayawada chicken biryani—you’ll spot the difference between pulao and biryani quickly!

FAQs – Chicken Pulao Recipe

Conclusion

So there you have it—my tried-and-true chicken pulao recipe, straight from my Florida kitchen to yours. Whether you’re cooking for your family, meal-prepping for the week, or just treating yourself to a cozy night in, this dish brings warmth, flavor, and joy in every bite.

Remember, cooking isn’t about being perfect—it’s about creating moments. It’s about hearing “mmm, what is that?” as your kids walk in the door. It’s about feeding the people you love with heart and intention.

I hope this recipe becomes a favorite in your home, just like it is in mine.

Happy cooking, and don’t forget to share your kitchen stories with me! I’d love to hear how your chicken pulao turned out.

Chicken Pulao

This one‑pot Chicken Pulao is fragrant, flavorful, and easy to prepare—perfect for a cozy family meal or weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine South Asian

Servings 4 servings

Calories 450 kcal

Equipment

• Heavy‑bottomed pot
• Wooden Spoon

Ingredients

  

Chicken (bone‑in)

• 750 g bone‑in chicken
• 1 tsp ginger garlic paste
• 1/4 tsp Kashmiri red chili powder or to taste
• 1/8 tsp turmeric (optional)
• 1/4 tsp salt (for marinade)
• 1 tsp garam masala
• 2 tbsp lemon juice or plain yogurt

Whole spices

• 2 bay leaves
• 2 star anise
• 3/4 tsp cumin seeds or shahi jeera
• 6 cloves
• 2 cinnamon sticks
• 8 green cardamoms
• 3/4 tsp fennel powder or coriander powder

Instructions

 

• In a bowl, combine chicken with ginger-garlic paste, chili powder, turmeric, salt, garam masala, and lemon juice or yogurt. Marinate for 30 minutes.
• Rinse and soak basmati rice for 20–30 minutes.
• Heat ghee or oil in a heavy-bottomed pot. Add whole spices (bay leaves, star anise, cumin, cloves, cinnamon, cardamom) and sauté until fragrant.
• Add onions and cook until golden. Stir in ginger-garlic paste and tomatoes; cook until oil separates.
• Add marinated chicken and sauté until lightly browned.
• Drain rice and add to pot. Pour in water (or stock/coconut milk) and salt. Bring to a boil.
• Cover, reduce heat, and cook for 15–20 minutes until rice is done. Rest for 10 minutes before fluffing.
• Garnish with fresh coriander and serve warm.

Notes

Leftovers keep well refrigerated for up to 3 days. Freeze in portions for up to 1 month.

Keyword chicken pulao, easy chicken rice

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