Chicken Pulao Recipe

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Servings: people

Calories: 404kcal

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.

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.
1 cup plain yogurt
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)

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.

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.

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.
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.

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 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.

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.

Notes

I have used water to cook the rice and chicken but you can replace water with chicken broth or thin coconut milk.

Adjust the green chilies as per your taste.