Chicken Pulao is a one-pot chicken dish made using bone-in chicken, onions, tomatoes, and Indian spices. Make it for your everyday quick meals (gluten-free).
Here are some more pulao recipes that you may like – Prawn Pulao, Mumbai Style Tawa Pulao, Hyderabadi Zafrani Pulao, Achari Chana Pulao, and Gosht Yakhni Pulao.
Jump to:
About Chicken Pulao
Chicken Pulao is a one-pot recipe where bone-in moist chicken pieces are cooked with rice, onions, tomatoes, and mild Indian spices.
It has all the flavors of a chicken biryani but is much easier and quicker to make. Chicken pulao is a great dish to make for quick weekday dinners.
Serve this comforting and wholesome pulao with a simple raita and papad for a scrumptious meal.
I am sharing the recipe to make it in an instant pot and in a pot over the stovetop. Choose the one that suits you the best.
Ingredients
To Marinate The Chicken
Chicken – Use bone-in skinless chicken for the best flavors. The bones release a lot of juice while cooking making this easy chicken pulao recipe very delicious.
If bone-in chicken is not your thing, then feel free to use boneless chicken breast.
Yogurt – Use thick plain yogurt (dahi, curd) to marinate the chicken.
Others – You will also need ginger garlic paste, mint leaves, cilantro (fresh coriander leaves), and basic spices like Kashmiri red chilli powder, turmeric powder, and garam masala powder.
For The Pulao
Rice – Use the best quality long-grain basmati rice for the best chicken pulao recipe. Having said that, any non-sticky white rice will work.
You can replace white rice with brown rice, quinoa, or couscous but the amount of water and cooking time will vary.
Ghee – I like to cook the pulao in ghee but you can use any cooking oil too.
Liquid – I have used water to cook the rice and chicken but you can replace water with chicken broth or thin coconut milk.
Adding coconut milk will give you a slightly different flavor which will be very different but very delicious.
Whole Spices – You will need regular whole spices like cloves, cinnamon, and black cardamom. You can also add bay leaves, star anise, green cardamom, and black peppercorns to this recipe.
When added to hot oil, these whole spices add a delicious flavor and aroma to the chicken pulao.
Fresh Ingredients – You will need fresh ingredients like onions (red or white), green chillies, ginger-garlic paste, tomatoes, freshly squeezed lime juice, mint, and cilantro (fresh coriander leaves).
You can adjust the green chilies as per your taste. If you do not like spicy food or making it for your kids, you can completely avoid adding it.
How To Make Chicken Pulao
In An Instant Pot
Soak The Rice
Rinse 2 cups of long grain basmati rice with water 2-3 times until the water runs clear.
Soak the rice in 5-6 cups of water for 20 minutes.
Marinate The Chicken
Add
- 1 pound (500 g) bone-in skinless chicken (cut into 1-½ inch pieces)
- 1 cup plain yogurt
- 2 tablespoon ginger garlic paste
- 3 teaspoon Kashmiri red chili powder
- 2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 2 tablespoon chopped mint leaves
- 2 tablespoon chopped cilantro
to a large mixing bowl and mix well using your fingers.
Note – If using boneless chicken, then use 300 g cut into 1-inch pieces.
Leave aside for 30 minutes.
Cook The Chicken
Press SAUTE button on the 6 or 8-quart Instant Pot.
Add 3 tablespoon ghee to the pot.
Once the ghee is hot, add 3-4 cloves, a 2-inch piece of cinnamon stick, and 2 whole black cardamoms, and fry for 4-5 seconds.
Add 1 cup of thinly sliced onions and fry until slightly browned (6-8 minutes), stirring frequently.
Add 1 teaspoon ginger-garlic paste and fry for 3-4 minutes. Stir at regular intervals.
Now add 3-4 green chilies (slit into half) and 1 cup of finely chopped tomatoes and fry for 2-3 minutes.
Add the chicken with the marinade and mix well.
Cover the pot with a lid and cook for 10-12 minutes, stirring at regular intervals while cooking.
Make The Chicken Pulao
Drain the rice and add it to the instant pot along with 2 tablespoon lime juice, 1 teaspoon salt, and 1 and ¾ cups of water. Stir gently to combine.
Close the lid of the instant pot and press PRESSURE COOK.
Set the timer to 6 minutes at high pressure.
Once the timer goes off, let the pressure release naturally for 10 minutes.
Release the remaining pressure manually and open the lid of the pot.
Fluff the chicken pulao with a large spoon.
Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita.
In A Pot Over The Stovetop
Soak the rice and marinate the chicken as mentioned above.
Follow the steps to cook the chicken until adding the chicken to the pot over medium-high heat.
Add the chicken and cover the pot with a tight-fitting lid.
Reduce the heat to low and cook for 10 minutes.
Drain the rice and add it to the pot along with lime juice, salt, and 3 cups of water. Stir gently to combine.
Cover the pan with the lid and cook undisturbed on low heat for 20-25 minutes until the water is absorbed and the rice is cooked.
Fluff the pulao with a large spoon.
Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita.
In A Traditional Pressure Cooker
To make chicken pulao in a traditional pressure cooker, follow the pot over the stovetop recipe (but in a pressure cooker) until adding the rice.
Now pressure cook for 3 whistles on high heat and remove the cooker from the heat.
Let the pressure release naturally.
Then open the lid and fluff the pulao.
Frequently Asked Questions
There could be two reasons for mushy pulao
1. The rice-to-water ratio is not correct. It is very very important to measure the rice and water correctly to get perfectly fluffy pulao. I use standard cups and spoon measurements to measure my ingredients.
2. The heat for cooking is not appropriate. The pulao must be cooked undisturbed on low heat until the rice absorbs the liquid and is cooked perfectly.
Variations
Green Masala – Blend together 1 cup cilantro, ½ cup mint leaves, and 1-2 green chilies, and add this paste to the pulao recipe to make green chicken pulao.
Mild Chicken Pulao – Skip adding the spice powders and make a very mild chicken ka pulao using only whole spices. The whole spices add a delicious flavor and aroma to this pulao.
Saffron – Add 15-20 strands of saffron soaked in milk while cooking the pulao.
Potato & Peas – You can add big chunks of potatoes and green peas to the pulao.
Veggies – You can add vegetables like carrots, green peas, methi (fenugreek leaves), spinach leaves, or green beans to this pulao to make it more filling and healthier.
Coconut Milk – Replace water with thin coconut milk for an added flavor and creamy texture.
Serving Suggestions
Chicken Pulao is a delicious one-pot meal in itself and hardly needs any accompaniment along.
It is great to serve for family dinners, dinner parties, or special occasions.
Top it with crispy Birista, fried nuts like cashew nuts & almonds, fresh mint, and cilantro.
You can serve this rice dish with Onion Tomato Raita or Boondi Raita and some Mint Coriander Chutney to take it to the next level.
You can also serve fried papad and sliced onions on the side. I also make Kachumber Salad sometimes to go with this chicken pulao.
Serve it along with your favorite salan such as Keema Kaleji, Mirchi Ka Salan, or Egg Salan.
Storage Suggestions
This pulao will stay good in the refrigerator for about 2 days in a sealed container.
Heat it in a pan or microwave, before serving it again. If you feel it has gone dry, sprinkle a little water on top and heat it properly.
You Might Also Like
Recipe Card
Chicken Pulao Recipe
Ingredients
- 2 cups Basmati rice
To Marinate The Chicken
- 1 pound bone-in skinless chicken (500 g, cut into 1 and ½- inch chunks. If using boneless chicken, then use 300 g cut into 1-inch pieces., rinsed)
- 1 cup plain yogurt (dahi, curd)
- 2 tablespoons ginger garlic paste
- 3 teaspoons Kashmiri red chili powder
- 2 teaspoons turmeric powder
- 1 teaspoon garam masala powder
- 1 teaspoon salt
- 2 tablespoons chopped mint leaves
- 2 tablespoons chopped cilantro (fresh coriander leaves)
For The Pulao
- 3 tablespoons ghee (or cooking oil)
- 3-4 cloves
- 2 inch piece of cinnamon stick
- 2 whole black cardamoms
- 1 cup thinly sliced onions
- 1 teaspoon ginger garlic paste
- 3-4 green chilies (slit into half)
- 1 cup finely chopped tomatoes
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon salt
Instructions
Soak The Rice
- Rinse the rice with water 2-3 times until the water runs clear.
- Soak the rice in 5-6 cups of water for 20 minutes.
Marinate The Chicken
- Add chicken, yogurt, ginger garlic paste, Kashmiri red chili powder, turmeric powder, garam masala powder, salt, mint, and cilantro to a large mixing bowl and mix well using your fingers.
- Leave aside for 30 minutes.
Cook The Chicken
- Press SAUTE button on the 6 or 8 quart Instant Pot.
- Add ghee to the pot.
- Once the ghee is hot, add cloves, cinnamon, and black cardamoms, and fry for 4-5 seconds.
- Add onions and fry until slightly browned (6-8 minutes), stirring frequently.
- Add ginger-garlic paste and fry for 3-4 minutes. Stir at regular intervals.
- Now add green chilies and tomatoes and fry for 2-3 minutes.
- Add the chicken with the marinade and mix well.
- Cover the pot with a lid and cook for 10-12 minutes, stirring at regular intervals while cooking.
Make The Pulao
- Drain the rice and add it to the instant pot along with lime juice, salt, and 1 and ¾ cups of water. Stir gently to combine.
- Close the lid of the instant pot and press PRESSURE COOK.
- Set the timer to 6 minutes at high pressure.
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid of the pot.
- Fluff the chicken pulao with a large spoon.
- Garnish with fried onions, chopped cilantro, and mint, and serve hot with raita.
STEVE SALLOOM
Dear Neha,
Since I made the chicken biryani last time, I had left over spices (I made extra then). I decided to use these spices in making Chicken Pulao using your recipe.
Based on the experience making chicken biryani, my family is not much of rice eaters. They love the chicken and they can skip the rice. So for this recipe, I used 2- cups of Basmati Rice but I used 6.5 pounds (~3 kilograms) of chicken, legs and thighs. Every member of the family also received one boiled egg that I also cooked in the pot.
I used homemade chicken broth rather than just plain water. I also used a 9-quart (~8.5 liter) heavy bottom cooking vessel, Le Creuset.
The whole pot was consumed in two sittings, lunch and dinner, with a cup of cooked rice left behind.
I managed not to burn the Le Creuset by stirring the contents frequently. I also made sure that there was plenty of liquid present in the vessel.
Overall, the Chicken Pulao was very tasty and relatively easy to make. The next time I make either Chicken Biryani or Chicken Pulao, I would like to experiment with a few modifications.
Thank you for a lovely healthy and easy recipe!!
Neha Mathur
Happy to hear 🙂