This chicken pulao recipe is a simple and delicious rice dish that's perfect for busy weeknights or when you need a quick and filling dinner option.
It's also great to make in advance for meal prep.
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This flavorful one-pot chicken pulao recipe meal combines tender chunks of chicken with fragrant basmati rice and an array of aromatic spices, creating a delightful fusion of tastes and textures.
Whether it's a casual family dinner rice meal or a special gathering with friends, this chicken pulao rice recipe is something you just have to try.
The warm and inviting aroma that fills your kitchen as it cooks is bound to satisfy your appetite.
And if you're looking to save time on busy weekdays, you can also prepare it in advance and reheat for a quick, and delicious meal.
If you're after other delicious Indian style rice dishes, you might like to try Egg Biryani, Jeera Rice, Ghee Rice with Coconut Milk, Bagara Rice, or Ghee Rice Recipe.
Why You'll Love This Recipe
- This chicken pulao is easy to make.
- Make it in advance for meal prep.
- This pulao recipe is gluten free.
- This recipe for chicken pulao is budget friendly.
Cost To Make
Estimated cost = $9.80 or $1.63 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Basmati Rice: You could also use another kind of long grain rice.
- Chicken: In this recipe, we use chicken thighs. But you can also use chicken breast.
- Vegetable oil or ghee
- Brown Onion: Finely chopped.
- Curry leaves
- Garlic: Minced or grated.
- Ginger: Minced or grated.
- Coriander Powder
- Chilli powder
- Tomatoes: Fresh tomatoes are best for this recipe. You will need to remove the seeds of your tomatoes and then finely dice them.
- Green Peas: You can use fresh peas or frozen peas. If using frozen peas, defrost your peas before use.
- Stock: You could use chicken stock, vegetable stock, or water.
- Coriander (cilantro) leaves: Roughly chopped.
- Salt
To Garnish (optional)
- Silvered almonds, toasted
- Hard boiled eggs, sliced
- Fresh coriander, chopped
Instructions
This recipe for chicken pulao serves 4 to 6. The ingredient quantities can easily be adjusted to suit how many serves you need to make.
Step One: Rinse your rice under room temperature running water 2 or 3 times until the water runs clear. Completely drain the rice. Set aside.
Step Two: Cut chicken thigh fillets into tiny cubes, lightly season with salt. Set aside.
Step Three: Heat 2 tablespoons oil in a large saucepan, then on medium low heat fry the onion until lightly golden brown.
Step Four: Next, add the curry leaves, garlic, grated ginger, coriander powder, and chilli powder. Reduce the heat to low and fry for 1 -2 minutes.
Step Five: Add the cut chicken, turn up the heat, frying for 2-3 minutes, while stirring the chicken into the spices until well coated.
Step Six: Add the diced tomato, peas and mix well. Scrape the bottom of the pan to loosen anything that may be stuck to the bottom.
Step Seven: Add the drained rice, gently stir to mix everything.
Step Eight: Add the chicken stock (or water and stock powder if using), coriander leaves, salt, and gently mix. Taste the liquid and adjust the seasoning as desired.
Step Nine: Bring the liquid to a boil, then reduce the heat to bring the liquid to a gentle simmer. Gently stir the rice and then cover with a lid. Cook on low heat for 25 minutes.
Step Ten: Turn off the heat and allow the rice to rest covered for 10 minutes.
Step Eleven: Remove the lid, use a fork or spoon to gently fluff the rice. Serve. Garnish with silvered almonds, hard boiled eggs, and fresh coriander if desired.
Substitutions / Variations
- Add lemon zest and juice to the dish. Top with chopped fresh cilantro and mint leaves for a zesty twist.
- Replace some of the stock with coconut milk for a creamy and tropical twist. Garnish with toasted coconut flakes.
- Toast some slivered almonds, cashews, or raisins in ghee and add them as a topping. Sprinkle some garam masala for an extra layer of flavor.
- Add a pinch of turmeric powder when you fry the spices.
Serving Suggestions
- Serve chicken pulao with a side of cooling raita, a yogurt-based condiment with cucumbers, mint, and spices, to balance the flavors and add creaminess.
- Accompany the pulao with a selection of pickles, such as mango or mixed vegetable pickles, to add a tangy and spicy element to the meal.
- A fresh cucumber and tomato salad with a squeeze of lemon juice and a sprinkle of chaat masala can provide a refreshing contrast to the rich and spicy pulao.
- Crispy papadums (thin, seasoned Indian crackers) make for a delightful and crunchy side dish to complement the textures and flavors of chicken pulao.
Storage
This pulao with chicken can be stored in an air tight container in the fridge for 2 to 3 days.
FAQ
Chicken pulao is a one-pot rice dish made by cooking rice with chicken and a blend of spices, herbs, and vegetables. It's a flavorful and aromatic dish popular in South Asian cuisine.
The key difference is the method of cooking. Biryani involves cooking the rice and meat separately, with layers of spices, while pulao is a one-pot dish where the rice and chicken are cooked together with spices and often with less complex flavors.
Yes, pulao has its origins in India and is a widely enjoyed dish in Indian cuisine.
It is also popular in neighboring countries like Pakistan, Bangladesh, and other parts of South Asia.
Pulao is typically made with rice, chicken or other meats, a variety of aromatic spices, herbs like cilantro and mint, and assorted vegetables such as peas, carrots, and onions.
The exact ingredients can vary based on regional and personal preferences.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Chicken Pulao Recipe
Ingredients
- 2 cups (400 grams, 14.10 ounces) basmati rice
- 350 grams (12 ounces) chicken thigh fillets skinless and boneless
- 2 tablespoons vegetable oil
- 1 medium (100 grams, 3.53 ounces) brown onion finely chopped
- Small handful of fresh curry leaves 1 small spring of about 16 leaves
- 3 garlic cloves minced or grated
- 1 teaspoon ginger grated, can also use bottled ginger
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 2 medium (300 grams, 10.58 ounces) tomatoes seeds removed and finely diced
- ½ cup (70 grams, 2.47 ounces) green peas fresh or frozen (defrosted if using frozen)
- 3 cups (750 ml/grams, 26.45 ounces) chicken stock or 3 cups water and 2 ½ teaspoons chicken stock powder
- 3 tablespoons fresh coriander leaves chopped
- 1 teaspoon salt or to taste plus extra to season the chicken
Garnish (optional)
- Toasted slivered almonds
- Slices of hard boiled eggs
- Chopped fresh coriander
Instructions
- Rinse your rice under room temperature running water 2 or 3 times until the water runs clear. Completely drain the rice. Set aside.
- Cut chicken thigh fillets into tiny cubes, lightly season with salt. Set aside.
- Heat 2 tablespoons oil in a large saucepan, then on medium low heat fry the onion until lightly golden brown.
- Next, add the curry leaves, garlic, grated ginger, coriander powder, and chilli powder. Reduce the heat to low and fry for 1 -2 minutes.
- Add the cut chicken, turn up the heat, frying for 2-3 minutes, while stirring the chicken into the spices until well coated.
- Add the diced tomato, peas and mix well. Scrape the bottom of the pan to loosen anything that may be stuck to the bottom.
- Add the drained rice, gently stir to mix everything.
- Add the chicken stock (or water and stock powder if using), coriander leaves, salt, and gently mix. Taste the liquid and adjust the seasoning as desired.
- Bring the liquid to a boil, then reduce the heat to bring the liquid to a gentle simmer. Gently stir the rice and then cover with a lid. Cook on low heat for 25 minutes.
- Turn off the heat and allow the rice to rest covered for 10 minutes.
- Remove the lid, use a fork or spoon to gently fluff the rice. Serve. Garnish with silvered almonds, hard boiled eggs, and fresh coriander if desired.
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