Go Back Email Link
–+ servings
The Best Chicken Pulao Recipe Ever!

Chicken Pulao Recipe

Fragrant, flavorful, and filled with tender chicken, this Chicken Pulao is a comforting one-pot meal perfect for family dinners, celebrations, or meal prep—easy to make, yet rich in taste.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories: 808kcal
Author: Jacob Allen
Servings: 6

Equipment

  • Deep heavy-bottomed pan or handi
  • Mixing Bowls
  • Knife and chopping board
  • Spatula or Wooden Spoon
  • Measuring cups and spoons
  • 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.
    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.
    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.
    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.
    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.
    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.
    The Best Chicken Pulao Recipe Ever!

Nutrition

Calories: 808kcal | Carbohydrates: 69g | Protein: 23g | Fat: 45g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 118mg | Potassium: 555mg | Fiber: 4g | Sugar: 10g | Vitamin A: 418IU | Vitamin C: 10mg | Calcium: 137mg | Iron: 3mg