Chicken Pulao Recipe – Simple and Instant Dinner Idea
If you’re craving a flavorful yet quick rice dish, this simple and easy chicken pulao recipe is the perfect choice. Unlike biryani, pulao is milder in spices, easier to cook, and equally delicious. With fragrant basmati rice, tender chicken, and aromatic spices, this pulao is ideal for family dinners, weekend gatherings, or even lunchboxes.
History of Chicken Pulao
The word pulao (or pilaf) originates from the Persian word pilāv. This rice dish has traveled across regions, from the Middle East and Central Asia to South Asia, adapting to local tastes and ingredients. In Pakistan and India, chicken pulao is a beloved comfort food. Its balanced use of spices and broth makes it lighter than biryani yet equally satisfying.
Different Names and Origins
- Pilaf – common in Central Asia and the Middle East.
- Pulao – South Asian version with chicken, mutton, or vegetables.
- Pilau – East African adaptation, often made with coconut milk.
Each variation has its unique touch, but all share the same essence: rice cooked in seasoned broth with meat or vegetables.
Ingredients for Chicken Pulao
Here’s what you’ll need for this easy chicken pulao recipe:
Rice (basmati)
Onion (medium)
Oil
Salt
Chicken
Water
Black cumin
Black cardamom
Cloves: 2-3
Black pepper whole
Bay leaves
Cinnamon stick
½ Kg
1-2
½ cup
as per taste
½ Kg
for boiling chicken
1 tsp
1-2
Cloves: 2-3
1 tsp
2-3 optional
1
How to Make Chicken Pulao
1- Prepare the broth:
- In a pot/pressure cooker, add chicken, whole spices, salt, and water.
- Boil until chicken is tender and broth is infused with spice aroma(5-8 minutes in presure cooker).
- Strain the broth and keep it aside.
2- Fry the onions:
- Heat oil in a deep pot.
- Fry onions until golden brown along with black cumin (whole),bay leafs and 5-6 black peppers (whole).
3- Mix chicken and fried onions:
- Add boiled chicken pieces to the pot with fried onions.
- Sauté for 2–3 minutes.
4- Add rice and broth
- Add rice (already washed and soaked for 30 minutes before start cooking) to the pot with chicken and fried onion.
- Add strained broth in a 1:2 rice-to-liquid ratio(1 part rice 2 parts broth).
- Cover and cook on medium heat until rice absorbs liquid.
5- Steam
- Lower the heat and cook on steam for 10 minutes.
- Fluff gently with a big ladle before serving.
How to Cook Rice Perfectly
- Always soak rice for at least 20 minutes to avoid breaking.
- Use long-grain basmati for fluffy pulao.
- Maintain the correct water ratio: 1 cup rice = 2 cups broth.
Making Chicken Pulao Ahead
You can prepare the chicken broth and fried onions a day before. Store them in the fridge and assemble the pulao when needed. This saves time, especially for gatherings.
Variations and Substitutions
- Vegetarian Pulao: Replace chicken with peas, carrots, or potatoes.
- Beef or Mutton Pulao: Cook meat longer to tenderize.
- Healthier Option: Use brown rice for added fiber.
Best Way to Serve Chicken Pulao
Chicken pulao tastes amazing with:
- Fresh salad and yogurt raita.
- Mint chutney.
- A side of kebabs or shami kababs for a festive meal.
- For more flavour serve with chicken curry.
Special Hacks for Perfect Chicken Pulao Appearance
- Garnish with fried onions and fresh coriander.
- Add a few drops of kewra water or rose water for fragrance.
- Use ghee instead of oil for richer taste and shine.
Frequently Asked Questions (FAQ)
Can I make chicken pulao without broth?
Yes, but broth enhances the flavor. If skipping, cook directly with water and spices.
Why does my rice stick together?
Not soaking rice or adding too much liquid can cause mushy rice. Stick to the 1:2 ratio.
Can I freeze chicken pulao?
Yes, cool it completely, store in airtight containers, and freeze for up to 2 weeks.
What’s the difference between biryani and pulao?
Biryani is layered and spicier. biryani is cooked by layering separately cooked chicken curry and boiled rice, while pulao is one-pot, lighter, quicker and cooked in broth or water.