Chicken Pulao: Aromatic One-Pot Rice with Chicken

Name: How to Make Chicken Pulao: Aromatic One-Pot Rice with Chicken | Easy & Delicious Chicken Pulao: Aromatic One-Pot Rice with Chicken Recipe
Total time: 15 min
Yield: 4
Cuisine: indian

Chicken Pulao is a fragrant one-pot rice dish where tender chicken pieces are cooked with basmati rice, onions, and mild spices. It’s lighter than biryani but equally satisfying.

prep time 15 Mins

cook time 30 Mins

chef Ankita Singh

Unlike the layered and richer biryani, Chicken Pulao is a quicker, simpler dish while still delivering comfort and flavor. Long-grain basmati rice is simmered with chicken, caramelized onions, ginger-garlic paste, and whole spices like cinnamon, cardamom, and bay leaf.
The chicken infuses the rice with its juices, making the dish aromatic and hearty. It is often paired with raita, pickle, or salad, making it a complete meal. Perfect for family dinners or a lazy Sunday lunch, pulao offers a balance between indulgence and ease.

Step 1

Wash and soak basmati rice for 20 minutes.

Step 2

Heat oil/ghee in a pot, add whole spices and sauté.

Step 3

Add onions and cook until golden brown.

Step 4

Add ginger-garlic paste, then tomatoes, cook until soft.

Step 5

Mix in yogurt and dry spices. Stir well

Step 6

Add chicken pieces, cook until lightly browned.

Step 7

Add soaked rice and water, adjust salt

Step 8

Cover and cook on low flame until rice is fluffy and chicken tender

Step 9

Garnish with fresh coriander and serve hot.

Tips and Tricks

Use bone-in chicken for more flavor.
Do not stir the pulao too much after rice is added, or grains may break.
Add a squeeze of lemon before serving for freshness.

Frequently Asked Questions

Yes, cook for 1 whistle on medium flame, then let pressure release naturally.

Pulao is a one-pot dish where rice and chicken are cooked together; biryani is layered and spiced more intensely.

Calories 410 Kcal

Total Fat 12 g

Carbs 55 g

Protein 22 g

ESSENTIAL ITEMS

2 cups Basmati rice

500 gm Chicken

2 slice Onion

2 piece Tomato

2 piece Green chilies

2 tbsp Ginger-garlic paste

3 tbsp Yogurt

3 tbsp Oil/ghee

2 piece bay leaf

4 piece cloves

1 piece cinnamon

3 piece cardamom

1 tsp cumin

1 tsp Coriander powder

0.5 tsp Turmeric powder

1 tsp Red chili powder

as per taste Salt

2 tbsp Fresh coriander

4 cups Water

Recipe by:

Ankita Singh

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