CHICKEN PULAO | INDIAN CHICKEN PILAF | INDIAN CHICKEN RECIPE | ONE POT RICE RECIPE
Delicious, easy to make one pot rice recipe. Chicken pilaf cooked with mild Indian spices. Pulao is a tasty recipe made of basmati rice, chicken, veggies, meat, spices and herbs.
This chicken pulao is super easy to make in the weekends or in the night. It is mildly spiced and not heavy like the chicken biryani.
Chicken pulao can be made in a regular pot, pressure cooker or instant pot. I made chicken pulao using the pressure cooker. I used saffron, which gives more flavor to the pulao, its optional only. Finally, garnish the chicken pulao with fried onions and cashews for the richness to the pulao.
Chicken pulao goes well with onion raitha, boiled egg or any chicken curry. Follow my step-by-step photo recipe to prepare chicken pulao. If you like this recipe, share it, tweet it and pin it. Please do try and post your comments.
Check out my Chicken Recipes here
RECIPE FOR CHICKEN PULAO
Course : Main
Cuisine : Indian
Author : Jayashree Karthik
Prep Time : 15 min
Cook Time : 40 min
Total Time : 55 min
INGREDIENTS
For Marination:
- 750 g chicken
- 1/4 cup yogurt
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- 1/2 tsp salt
For Pulao :
- 1 cup basmati rice
- 2 tbsp ghee + 1 tbsp oil
- 3 cloves
- 1 inch cinnamon stick
- 2 bay leaf
- 2 green cardamom
- 1 star anise
- 1 mace
- 1 onion – thinly sliced
- 2 tsp ginger garlic paste
- 2 green chilli – slitted
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 11/2 tsp coriander powder
- 1/2 tsp garam masala powder
- 2 tbsp coriander leaves – chopped
- salt as needed
- 2 cup water
- 1 tbsp lemon juice
- 1/8 tsp saffron strands – for flavor
For Garnish :
- 1 tbsp oil
- 1/4 cup onion – thinly sliced
- 1 tbsp cashews
- 1/4 cup coriander leaves – chopped
PROCEDURE
- clean chicken with turmeric powder and keep it aside
- soak basmati rice in water for 30 minutes
- in a mixing bowl, marinate chicken pieces with yogurt, red chilli powder, garam masala powder and salt, keep it aside
- heat ghee and oil in a pressure cooker pan
- add whole spices, cloves, cinnamon stick, bay leaf, star anise, mace and green cardamom
- allow all whole spices to splutter
- add thinly sliced onions and saute till they are lightly brown
- add ginger garlic paste and slitted green chilli
- saute well until the raw smell goes off
- add turmeric powder, red chilli powder, coriander powder and garam masala powder
- mix well
- add salt, marinated chicken pieces and chopped coriander leaves
- combine well with all the spice powders
- cover and cook in medium flame for 10 minutes (chicken and yogurt will let out water)
- once chicken cooked almost, open the lid check the chicken pieces, if its not cooked, cook for another 5-10 minutes
- then, add soaked basmati rice and drain the water
- stir to coat in the gravy and fry for few seconds
- add water, lemon juice and saffron strands
- mix well
- cover with lid, put the weight on and cook in low flame for 25 minutes or until the rice is done
- in the meanwhile, heat oil in a pan, fry thinly sliced onion and cashews separately
- allow pressure to release naturally and check the rice with a fork
- garnish with fried onions, cashews and chopped coriander leaves
- serve chicken pulao with slice of lemon or boiled egg or any chicken gravy
- tastes delicious and try let me know your feedback
Indian Chicken Pulao with Step-by-Step Photo Recipe
soak basmati rice in water for 30 minutes
clean chicken with turmeric powder
marinate with red chilli powder, coriander powder, garam masla powder and salt
mix well and keep it aside
heat ghee and oil in a pressure cooker pan
add cloves, cinnamon stick, green cardamom, bay leaf, mace and star anise, saute well
add thinly sliced onion
saute well until they are lightly brown
add ginger garlic paste and slitted green chilli
saute well until the raw smell goes off
add turmeric powder, red chilli powder, coriander powder and garam masala powder
mix well
add salt and marinated chicken pieces
add chopped coriander leaves
combine well with all the masala
cover and cook in low flame for 10-15 minutes
chicken and yogurt will let out water
once 3/4th chicken cooked, add soaked basmati rice
combine well with all the masala
add 2 cup water
add lemon juice and mix well
sprinkle saffron strands
cover with lid and put weight on, cook on low flame for 25 minutes or until the rice is cooked
chicken pulao ready
heat oil in a frying pan, fry thinly sliced onions
fry cashews
garnish with fried onions, cashews, chopped coriander leaves and lemon slices
