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Chicken Pulao

You've heard of chicken biryani, but chicken pulao? That's right, it's a thing after all! Fragrant rice, pungent veggies, and an aromatic chicken - you can't really ask for more in an ideal chicken rice (at least, WE don't think so). With this chicken pulao, you really don't have to, either. It's the epitome of comfort in 30 minutes or less. (This Chicken Pulao was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)

Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Chicken Pulao

Under 30 minutes

Under 30 minutes

Ingredients

for 4 servings

  • 1 lb bone-in chicken (425 g)
  • 2 cups basmati rice (400 g), washed, rinsed, and soaked in water, for 30 minutes
  • 3 ½ cups water (840 mL)
  • 2 tablespoons vegetable oil
  • 2 bay leaves
  • 4 cloves
  • 4 cardamom pods
  • 1 stick cinnamon
  • 6 cashews
  • ¼ cup red onion (35 g), sliced
  • 2 green chiles, optional
  • 1 sprig curry leaf, optional
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, minced
  • salt, to taste
  • ¼ teaspoon turmeric powder
  • 5 mint leaves
  • 2 tablespoons fresh cilantro, finely chopped
  • 2 tablespoons red chili powder
  • ½ teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder

Nutrition Info

    Calories 495
    Fat 10g
    Carbs 90g
    Fiber 3g
    Sugar 1g
    Protein 11g

Estimated values based on one serving size.

Preparation

  1. Heat oil in a heavy bottomed pot. To this, add bay leaves, cloves, cardamom pods and cinnamon. Sauté until fragrant.
  2. Add cashews and sauté until light golden brown.
  3. Next, add onion slices, green chilies, curry leaves, salt and turmeric and fry on medium heat until onions turn golden brown.
  4. Add minced garlic and minced ginger. Fry until the raw smell goes off.
  5. Add chicken and mix well. Cover and cook on medium-low flame until chicken is almost cooked through.
  6. Then add cumin powder, coriander powder, red chili powder, garam masala powder, mint and cilantro. Mix well.
  7. Add water and mix well. Adjust the seasoning as needed. Once water is boiling, add soaked rice and gently stir to combine.
  8. Cook on high flame for 6 to 8 min. Then, cover and cook on low flame until all the water evaporates and the rice is cooked through, stirring gently.
  9. Serve hot with cucumber or onion raita.

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