This One Pot Chicken Pulao or Chicken Tahari is a finger-licking spicy dish made keeping in mind the satiating blend of chicken, tomatoes, and aromatic basmati rice. This dish is perfect for a quick meal where everything is put into one pan and the result is a delicious flavourful Pulao. Here is how to make it.
My love for rice is never-ending! Be it simple Steamed Rice, a lightly spiced Pulao, Tehri, or a Biryani, I love them all and can say that I find them the most comforting meal when served with some delectable Raita and Curries.
I simply love Biryanis and can eat it for all my three meals.
While I make them at home for weekend meals and festive meals, but then there are days when I suddenly get this craving for them. As they are time-consuming and takes a lot of effort, making them on weekdays is not possible after a tiring day at work.
And those are the days when this Chicken Pulao or Chicken Tahari comes to my rescue.
Super delicious and easy to make, I serve it with my favorite Tomato Onion Raita and some fried Papad on the side.
Well, because it is easier to make when compared to Biryani, but tastes very similar to it. This Murgh Pulao is subtly flavored with tomatoes and spices and is pretty easy to make.
Since the recipe is just one pot to make, it also reduces after cooking work of washing up many dishes.
And Chicken and Rice, it is one of those combinations that can never go wrong, no matter it is an Indian recipe or a Continental one.
So next time you crave a Biryani and want something easy, go for this one-pot Chicken Pulav.
Here are some of the other Pulao Recipes that I love to make for my weekday meals – Prawn Pulao, Mumbai Style Tawa Pulao, Hyderabadi Zafrani Pulao, Achari Chana Pulao, and Gosht Yakhni Pulao.
About This Recipe
It is a finger-licking rice preparation made by keeping in mind the satiating blend of chicken, tomatoes, and aromatic Basmati rice. It tastes like biryani but is lighter than it.
While the Biryani is made with layers, in Pulao everything is cooked together to make this rice dish.
With spices like cloves, cardamom, peppercorn, not to mention the dollops of ghee, put to good use, Chicken Pulao Recipe sizzles up your day with its refined flavors and royal taste.
This warm and hearty Indian Chicken Pilaf is my favorite dish to serve when I have unexpected guests at home.
With minimum preparation and very little time, a great dish is ready to impress them.
Though this Pulao can be eaten as it is, I recommend that you serve it with the raita of your choice and have a satiating meal that you would remember for ages.
This Pulao Is
- One-Pot
- Complete meal
- Wholesome
- Delicious
- Comforting
- Mildly Spiced
- Cook in less than 30 minutes
Ingredients
The Chicken Pulav requires very basic ingredients which are mostly available in Indian Pantry.
This recipe is very adaptable and if something is not available, you can go ahead and skip it and it will still taste delicious.
Chicken – Try to use bone-in chicken to make this pulao. The bone releases a lot of juice while cooking making this pulao very delicious.
I used a whole chicken, but you can definitely use chicken thighs or drumsticks.
If bone-in chicken is not available, you can use boneless chicken chunks as well.
Rice – Use the best quality basmati rice to make it. Having said that, this dish tastes great with any kind of rice. So don’t be afraid to try out the one that you have in your pantry.
Even brown rice works great in this recipe. Just increase teh liquid a bit if using it.
Liquid – I have used water to cook the rice and chicken but you can use chicken broth or coconut milk to cook the pulao.
Fresh Ingredients – You will need fresh ingredients like onion, mint, cilantro, yogurt, ginger garlic paste, tomato, green chilli, and lemon juice.
Spices – You will need regular spices like red chilli powder, turmeric powder and garam masala powder and whole spices like cloves, cinnamon, black cardamom, and black peppercorn.
Adjust the amount of chilli powder according to your taste. If one or teh other whole spice is not available, just skip adding it.
Freshly made garam masala adds a beautiful flavor to this pulao but if you are pressed with time, use the one that you already have.
Serving Suggestions
Chicken Pulao is a delicious meal in itself and hardly need any accompaniments along.
But if you have time, serve it 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 and Raita.
You can also serve it along with your favorite Salan such as Keema Kaleji, Mirchi Ka Salan, or Egg Salan.
Do top the pilaf with crispy Birista, fried cashew nuts and almonds, and fresh mint and cilantro.
Variations
Green Chicken Pulao – You can add a green masala made using coriander, mint and green chillies in the pulao to make Green Chicken Pulao. Make a paste of the greens and add it in the pulao along with other ingredients.
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 Chicken Pulao -You can also make a saffron-flavored chicken pulao by adding saffron soaked milk while cooking the rice.
Potato Chicken Pulao – You can add big chunks of potato pieces in the Pulao along with Chicken, just like the Bengali Style Biryani.
With Veggies – You can add vegetables like carrot, peas, methi or fenugreek leaves, spinach leaves or beans to this pulao to make it more filling and healthier.
Instant Pot Recipe (Electric Pressure Cooker)
This Chicken Tahari can be easily made in an Instant Pot or an electric pressure cooker. The process is almost the same as the stovetop method.
You just have to reduce the amount of liquid and the cooking time is much less when made in Instant Pot. So here you go.
- Add chicken, curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl. Leave aside for 30 minutes.
- Press SAUTE mode in Instant Pot and add ghee in it.
- Once the ghee is hot, add cloves, cinnamon, black cardamom, and black peppercorn and fry for a few seconds.
- Add onion and fry until slightly browned.
- Add ginger paste and fry for 3-4 minutes.
- Now add green chilli and tomato and fry for 2-3 minutes.
- Add the chicken with marinade and cook for 3-4 minutes.
- Add lemon juice and rice along with 1 cup of water and salt to taste.
- Close the lid of the Instant Pot and press PRESSURE COOK.
- Set the timer to 6 minutes and close the lid of the pot.
- Once the timer goes off, let the pressure release automatically for 10 minutes.
- Move the valve to open and release the extra pressure.
- Open the lid and fluff the pulao with a fork.
- Drizzle some ghee on top.
- Garnish with fried onion, fresh coriander, and mint and serve hot with raita.
Pro Tips by Neha
Wash the rice properly before adding to the Biryani, maybe for 3 to 4 times. It will prevent rice from being mushy in the Pulao.
Always soak rice for about 30 minutes before cooking, as they cook faster and also expand well.
Marinate the chicken for at least 30 minutes, as the chicken soaks up the flavor nicely and tastes great when combined with rice.
Do not overdo the masala, Chicken Pulao is supposed to be lighter than Biryani.
Do not miss Mint Leaves and Coriander Leaves, they add a refreshing taste to the Biryani.
You can garnish this Pulao with some caramelized onions, to give it a Biryani touch.
Adding a pinch of saffron soaked in water if you are making it for some special occasion for a richer feel.
Storage Suggestions
This Pulao will stay good in the refrigerator for about 2 days in a sealed container.
Heat it on 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.
Here are some Other Chicken Recipes that you may like
Step by Step Recipe
Add chicken, yogurt, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint, and coriander in a bowl. Leave aside for 30 minutes.
Heat ghee in a heavy bottom pan.
Once the ghee is hot, add cloves, cinnamon, black cardamom, and black peppercorn and fry for a few seconds.
Add onion and fry for 2-3 minutes.
Add ginger paste and fry for 3-4 minutes.
Now add green chilli and tomato and fry for 2-3 minutes.
Add the chicken with marinade and cook for 3-4 minutes on high heat.
Simmer the heat and cover and cook until chicken is 80% done.
Remove the lid and cook on high heat until all the water is reduced.
Add lemon juice and rice along with 3 and 1/2 cups of water and salt to taste.
Cover the pan with a tight lid. Cook the pulao on very low heat for 20-25 minutes.
Remove the lid and fluff the pulao with a fork. Drizzle some ghee on top. Garnish with fried onion, fresh coriander, and mint and serve hot with raita.
Chicken Pulao Recipe
It is a finger licking spicy dish made keeping in mind the satiating blend of chicken, tomatoes and aromatic basmati rice. This dish is perfect for a quick meal where everything is put into one pan and the result is a delicious flavourful Pulao.
Ingredients
- 1 kg Chicken Curry Cut
- 1 cup Curd
- 2 tbsp Ginger Garlic Paste
- 3 tsp Kashmiri Red Chilli Powder
- 2 tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tsp Salt
- 2 tbsp Mint Chopped
- 2 tbsp Coriander Chopped
- 3 tbsp Ghee
- 3-4 Cloves
- 2 inch Cinnamon Stick
- 2 Black Cardamom
- 1 cup Onion Sliced
- 1 tsp Ginger Paste
- 3-4 Green Chilli Slit into half
- 1 cup Tomato Chopped
- 2 tbsp Lemon Juice
- 2 cups Basmati Rice
- Salt to taste
Instructions
Add chicken, curd, ginger garlic paste, red chilli powder, turmeric powder, garam masala powder, salt, mint and coriander in a bowl.
Leave aside for 30 minutes.
Heat ghee in a heavy bottom pan.
Once the ghee is hot, add cloves, cinnamon, black cardamom and black peppercorn and fry for a few seconds.
Add onion and fry until slightly browned.
Add ginger paste and fry for 3-4 minutes.
Now add green chilli and tomato and fry for 2-3 minutes.
Add the chicken with marinade and cook for 3-4 minutes on hight heat.
Simmer the heat and cover and cook until chicken is 80% done.
Remove the lid and cook on high heat until all the water is reduced.
Add lemon juice and rice along with 3 and 1/2 cups of water and salt to taste.
Cover the pan with a tight lid.
Cook the pulao on very low heat for 20-25 minutes.
Remove the lid and fluff the pulao with a fork.
Drizzle some ghee on top.
Garnish with fried onion, fresh coriander and mint and serve hot with raita
Recipe Notes
Use long grain basmati rice to make the pulao for best taste. Having said that any rice works well in this recipe.
Adjust the green chillies according to your taste.
You can make this pulao in pressure cooker or Instant Pot as well.
Did you make this recipe? Let me know!