This Chicken Pulao, it wasn’t just about dinner — it was about recreating the warmth of home in a single pot. Soft basmati rice layered with tender chicken, golden onions, fresh mint, and the rich scent of saffron this recipe brings together the best of North Indian flavors in a way that feels both festive and effortlessly doable.
What makes this version stand out is its perfect balance between ease and richness, making it a go-to for everyday meals and special occasions. If you’re someone trying to eat well without compromising on taste, this pulao checks all the boxes.
It’s a wholesome, protein-rich meal that keeps you full and satisfied great for maintaining a balanced diet. In fact, high-protein meals like this can support weight management by helping you stay fuller longer, according to Harvard Health.
The slow-simmered spices infuse every grain with depth, and the rose-kewra ghee drizzle at the end? Pure magic. Serve it alongside a light and refreshing Cucumber Salad and a chilled Spiced Apple Fizz for a complete, satisfying spread.
It’s the kind of meal you’ll make once — and find yourself craving often.
So go ahead, give it your twist, and tell me how it turns out!
What Makes This Chicken Pulao So Special?
Here’s why this dish has earned a permanent spot in my recipe rotation — and why I think you’ll fall in love with it too:
- Juicy, Flavor-Packed Chicken Every Time: Thanks to the yogurt marinade and a double dose of ginger-garlic paste, the chicken turns out incredibly tender and flavorful — without needing an overload of spices.
- Elegant Yet Effortless: It’s the kind of dish that impresses guests but is made in just one pot. I often rely on it when I want something that looks like I tried hard (but didn’t).
- Flexible Toppings, Your Way: I’ve adjusted the toppings over time — sometimes I skip the rose essence, other times I go all in on saffron. You can easily tweak it to suit your taste.
- Filling Without the Fuss: This pulao is satisfying on its own — just pair it with a fresh Cucumber Salad or a chilled Spiced Apple Fizz, and you’re set.
- Perfect for Meal Prep: It stores beautifully, and honestly, I think it tastes even better the next day. I often double the recipe and enjoy it throughout the week.
Chicken Pulao Recipe
Equipment
- Deep heavy-bottomed pan or handi
- Knife and chopping board
- Spatula or Wooden Spoon
- Lid for the pot
- Strainer (for rinsing rice)
Ingredients
- 2 cups Basmati Rice
For Marination:
- 1 kg Chicken
- 1 cup Yogurt | Curd
- 2 +2 tbsp Ginger Garlic Paste
- Salt to taste
Whole Spices:
- 6 piece Cardamom
- 5 piece Cloves
- 1 stick Cinnamon
- 1 piece Star anise
- 1 tsp Cumin Seeds
For Pulao Masala Base:
- ½ cup Oil or Ghee
- 3 large Onions sliced thinly
- 10 slit Green Chillies
- ½ cup Mint Leaves chopped
- ½ cup Coriander Leaves chopped
- 1 tsp Garam Masala Powder
- 3 cups Water
For Toppings:
- ⅛ tsp Saffron
- 2 tbsp Warm Milk
- ½ tsp Rose Essence
- ½ tsp Kewra essence
- 4 tbsp Ghee
- 3 tbsp Cashews
- 3 tbsp Kishmish
Instructions
- Rinse and soak basmati rice for 20 minutes; drain and keep aside.
- Marinate chicken with yogurt, salt, and ginger-garlic paste for 15–30 minutes.
- Heat oil or ghee in a heavy pan, add whole spices, then sauté onions till golden brown.
- Add green chillies, mint, coriander, and marinated chicken. Cook until chicken is tender.
- Mix in garam masala and soaked rice. Pour water, cover, and cook on low heat.
- In a small bowl, combine saffron with warm milk.
- Once the rice is almost done, drizzle saffron milk, rose essence, kewra essence, and ghee.
- Top with fried cashews and kishmish. Cover and let it rest for 10 minutes before serving.
Nutrition
Helpful Tips From The Kitchen!
- Caramelize, Don’t Just Brown the Onions: Take your time with the onions—slow caramelization brings out a natural sweetness that balances the spices beautifully and adds a rich golden hue to the pulao.
- Don’t Rush the Resting Time: After cooking, cover and rest the pulao for at least 10 minutes. This helps the rice absorb the final aromas and keeps the grains from breaking when you serve.
- Grind Whole Spices for an Extra Kick: If you’re after deeper flavor, lightly toast and grind some of the whole spices before adding. A touch of fresh ground cumin or star anise powder can elevate the whole dish.
- Go Light on Rose & Kewra Essences: These essences are strong—use them with a light hand. Too much can overpower the dish. I usually add a few drops after cooking for a subtle floral touch.
- Use Chicken with Bone for More Flavor: Boneless is convenient, but bone-in chicken releases more flavor into the rice, making every bite more aromatic and juicy.
- Layer Your Ghee at the End: Drizzle ghee only at the final resting stage—not during the cooking process—to keep it fragrant and avoid greasiness.
Quick Questions?
Q: Can I use brown rice instead of basmati?
Ans: Yes, but soak it longer and increase the cooking time and water quantity. The texture will be nuttier and slightly chewy.
Q: What can I substitute for rose or kewra essence?
Ans: You can skip them entirely or use a tiny drop of vanilla or cardamom extract if you want a mild aroma.
Q: Is this recipe spicy?
Ans: It’s mildly spicy with a warm kick from green chillies. Adjust the number of chillies to your preference.
Q: Can I make this in a pressure cooker or Instant Pot?
Ans: Absolutely! Just reduce the water slightly and cook on high pressure for 5 minutes, followed by a natural release.
Q: Can I freeze Chicken Pulao?
Ans: Yes, it freezes well. Cool it completely, store in airtight containers, and reheat with a splash of water or ghee for moisture.
Q: How do I avoid mushy rice?
Ans: Make sure to soak and drain the rice well. Cook on low heat and don’t stir after adding rice—let it steam undisturbed.
