Discover the classic Chicken Pulao: One-Pot Flavorful Delight, featuring tender chicken, aromatic spices, and fluffy rice. This Chicken Pulao also called chicken pilaf is a classic South Asian dish that brings together tender chicken, aromatic spices, and perfectly cooked rice in one pot. This meal is a favorite for family dinners, festive occasions, and even casual meals because of its simplicity and rich flavor. Originating from the Mughal era, Chicken Pulao has evolved over time, with each region adding its unique twist. Unlike biryani, which involves layering and more complex techniques, pulao is straightforward yet equally delicious.
The magic of Chicken Pulao lies in its ability to combine simple ingredients into a dish that’s bursting with flavor. The chicken is cooked in a spiced gravy, and the rice absorbs all the aromatic goodness as it simmers. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and guarantees a restaurant-quality meal right in your kitchen. Let’s dive into the recipe and create a dish that will leave everyone asking for seconds!
Ingredients
- 1 kg chicken pieces (bone-in for more flavor)
- 1 kg basmati rice
- 2 medium onions, thinly sliced
- 4 medium tomatoes, finely chopped
- 4-5 green chilies, slit (adjust to taste)
- 2 tbsp ginger, finely chopped
- 2 tbsp garlic, finely chopped
- Salt to taste
- 1 tsp red chili powder
- 1 tsp red chili flakes
- 1 tsp turmeric powder
- 3 tbsp tamarind pulp (soak tamarind in warm water and extract the pulp)
- 2 tbsp biryani masala mix (store-bought or homemade)
- 1 tbsp cumin seeds
- 1/2 cup cooking oil or ghee
- Fresh parsley or cilantro (coriander) for garnish
Directions
Step 1. Prepare the rice
– Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
Step 2. Cook the chicken
– Heat oil or ghee in a large pan over medium heat.
– Add the sliced onions and cook until golden brown, stirring occasionally.
– Add the chicken pieces and cook until they are lightly browned.
– Add 100 ml water, cover the pan, and let the chicken cook for 10 minutes on medium heat to soften.
Step 3. Add spices and tomatoes
– Uncover the pan and add the chopped garlic, tomatoes, green chilies, and all the main spices (red chili powder, red chili flakes, turmeric powder, and salt). Mix well.
– Cover the pan again and cook until the chicken is 80% tender, adding a little water if needed to prevent sticking.
Step 4. Add biryani masala and tamarind water
– Uncover the pan and add the biryani masala mix and tamarind water. Mix well and cook until the oil separates from the gravy.
Step 5. Add rice and water
– Add double the amount of water (for 1 kg rice, use 2 liters or 8 cups of water) to the pan.
– Add the soaked and drained rice to the pan. Gently mix everything together.
– Bring the mixture to a boil on medium heat. Let the rice cook until it absorbs most of the water and reaches a soggy, wet consistency.
Step 6. Dum cooking (slow cooking)
– Reduce the flame to low. Cover the pan with a tight-fitting lid, placing a kitchen towel between the lid and the pan to trap the steam.
– Let the rice cook on low heat for 10 minutes.
Step 7. Check and serve
– After 10 minutes, check the rice for doneness. The grains should be fully cooked and fluffy.
– Garnish with fresh parsley or cilantro and serve hot with yogurt sauce (raita).
Chicken Pulao is more than just a dish; it’s a celebration of flavors and traditions. With its roots in Mughal cuisine and its widespread popularity across South Asia, (mainly in Pakistan and India) this dish has stood the test of time. Whether you’re cooking for a special occasion or simply craving something hearty and delicious, this Chicken Pulao recipe is sure to impress. The combination of tender chicken, fragrant rice, and aromatic spices creates a dish that’s both comforting and indulgent.
So, gather your ingredients, follow the steps, and treat yourself to a plate of this mouthwatering Chicken Pulao. Don’t forget to pair it with a refreshing yogurt sauce or a simple salad for a complete meal. Once you try this recipe, it’s bound to become a regular in your kitchen. Happy cooking, and enjoy every flavorful bite!
You can check here: Chicken Biryani
Whole spices (optional for rich warm flavor)
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- 2-3 bay leaves
- 4-5 green cardamom pods
- 4-5 cloves
- 1-inch cinnamon stick
- 1 black cardamom (optional)
- 1 star anise (optional)
Tips for Perfect Chicken Pulao
- Soak the rice: Always soak basmati rice for 20-30 minutes before cooking to ensure even cooking and fluffy grains.
- Adjust spice levels: Customize the amount of green chilies and red chili powder to suit your taste.
- Use bone-in chicken: Bone-in chicken adds more flavor to the dish, but boneless works too.
- Don’t skip the tamarind water: It adds a subtle tanginess that balances the spices.
- Dum cooking is key: Letting the rice cook on low heat with a covered lid ensures the flavors meld perfectly.
FAQs
Can I use boneless chicken for this recipe?
Yes, boneless chicken works well, but bone-in chicken adds more depth of flavor.
What can I use instead of biryani masala mix?
You can substitute with a mix of garam masala, coriander powder, and cumin powder.
How do I make tamarind water?
Soak a small piece of tamarind in warm water for 10 minutes, then squeeze and strain the pulp to extract the water.
Can I make this recipe in a rice cooker?
Yes, you can cook the chicken gravy separately, then add it to the rice cooker with soaked rice and water. Follow your rice cooker’s instructions.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of water to keep it moist and soft.
