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chicken pulao recipe Pakistani

Chicken Pulao Recipe Pakistani

Chicken pulao recipe cooked with long grain basmati rice is the perfect dish to impress your guest. I prepared this Pakistani style one pot pulao using my grand mother recipe. Fluffy rice, tender chicken, and the topping of fried onion is enough to make a perfect day. I just love the inviting aroma of this Pulao.
5 from 5 votes
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Course: Main Course, Rice
Cuisine: Indian, Pakistani
Keyword: chicken pulao, chicken pulao recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3 Persons
Calories: 559kcal
Author: Hinz

Ingredients

  • 400 g Chicken (With bones)
  • 2 cups Basmati Rice
  • ½ cup Yogurt
  • ½ teaspoon salt
  • ½ teaspoon Red chili powder
  • 1 teaspoon Garam Masala
  • 1.5 tablespoon oil
  • 1 teaspoon Cumin Seeds
  • 3 sticks Cinnamon
  • 6 Cloves
  • 1 Star Anise Badyan ka phool
  • 14 Black Pepper
  • 1 Onion big sliced
  • 2 teaspoon Ginger Garlic Grated
  • ½ cup Tomato Paste
  • 8 Green Chilies
  • 2 Bay Leaves
  • 2 teaspoon Fennel + Coriander ground

Instructions

  • Soak the Rice: Throughly rinse the rice and soak for 30 minutes. Itwill soften the rice grain and make it long and fluffy while cooking.
  • Marinate the Chicken: In a bowl, add yogurt, salt and red chili powder and give it a good mix. Add chicken and sprinkle garam masala over it. Mix well to evenly coat the chicken. Marinate for 30 minutes or an hour.
  • Preparation of Pulao Masala: In a pan, add oil and heat it up for few seconds then add whole garam masala (black pepper, cloves, cumin seeds, cinnamon, star anise (badyan). Let it pop for few seconds.
  • Add finely sliced onion and saute until it beocme translucent. Now add fresh grate ginger garlic and saute with onion until it changes the color. Now add marinated chicken and cook on high heat. Keep stirring the chicken.
  • As the chicken starts to change color and oil starts to separate from pan sides then add freshly ground tomato paste and cook again on high heat. As the oil starts to get visible from pan sides then add water or yakhni and give it a good mix.
  • Add soaked rice, salt, bay leaves and coarsely ground fennel and coriander powder. Gently mix! And cover with lid.
  • Cook for about 20 minutes. Initially cook rice on high heat for 5 minutes then turn the heat to low to steam the rice.
  • After 20 minutes, pulao will be ready. Give 5 to 10 minutes to settle the rice then serve. Sprinkle brown onion at the top as it will complimentary enhance the taste.

Video

Notes

  • Soak the rice before 30 minutes of cooking. Avoid soaking for long time otherwise the rice will get mushy in texture.
  • Wash the rice to 2 to 3 times until it show clean water.
  • Always take chicken with bones as it will make thick stock to cook pulao rice. 
  • The addition of brown onion will add a magical taste in pulao. It will taste like daigi pulao. 
  • Avoid turmeric in pulao, it will make it yellow. Signature pulao color is nutty white or creamy. 
  • Don't steam the rice for long time otherwise the rice will be sticky and get mushy. 
  • Use basmati rice to cook pulao. 

Nutrition

Calories: 559kcal