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Trust us, you NEED this easy Chicken Pulao recipe! It calls for just one pot, 35 minutes, and a few yummy ingredients. Before you know it, you’ll have an incredibly flavorful, Indian-inspired dinner that is just downright comforting. Your family will ask for this easy and oh so good recipe over and over again.
In a large bowl, add garlic, ginger, red chili powder, garam masala, salt, and yogurt. Mix until well-combined. Add chicken and mix until it is coated in the marinade. Allow the mixture to marinate for at least 30 minutes for best results.
Heat a large pot on medium-high heat. Once hot, add ghee. Then add onion and green chilies. Saute until the onions are soft and translucent. Add the spices – cardamom, cumin, bay leaves, cinnamon, cloves, and star anise. Saute until fragrant.
Add in the marinated chicken and fry until cooked through, about 4-8 minutes depending on the size of your chicken. Mix in lemon juice, cilantro, and mint, then stir to combine.
Pour in the vegetable broth and bring to a boil. Then add salt and the rinsed basmati rice. Reduce the heat to a simmer, then cover and cook until rice has absorbed all the broth, about 16 to 18 minutes.
Fluff up the rice, then top with some more ghee, yogurt, and/or chopped cilantro (optional). ENJOY!
Tips to Make the Best Chicken Pulao
Make sure your rice is thoroughly rinsed (I like to rinse mine 3-4 times). If the rice is not rinsed well, you may end up with mushy rice.
Do not omit the yogurt in the marinade. The yogurt keeps the chicken tender and juicy. If you’re dairy-free, you can substitute with nut milk yogurt (like this one) or coconut yogurt (like this one).
Chicken Pulao Nutrition Facts
This chicken pulao recipe yields 6 servings. Each serving contains:
If you make this Chicken Pulao recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!
How to Make Chicken Pulao Recipe
DWELL by Michelle
Trust us, you NEED this easy Chicken Pulao recipe! It calls for just one pot, 35 minutes, and a few yummy ingredients. Before you know it, you'll have an incredibly flavorful, Indian-inspired dinner that is just downright comforting. Your family will ask for this easy and oh so good recipe over and over again.
In a large bowl, add garlic, ginger, red chili powder, garam masala, salt, and yogurt. Mix until well-combined. Add chicken and mix until it is coated in the marinade. Allow the mixture to marinate for at least 30 minutes for best results.
Heat a large pot on medium-high heat. Once hot, add ghee. Then add onion and green chilies. Saute until the onions are soft and translucent. Add the spices – cardamom, cumin, bay leaves, cinnamon, cloves, and star anise. Saute until fragrant.
Add in the marinated chicken and fry until cooked through, about 4-8 minutes depending on the size of your chicken. Mix in lemon juice, cilantro, and mint, then stir to combine.
Pour in the vegetable broth and bring to a boil. Then add salt and the rinsed basmati rice. Reduce the heat to a simmer, then cover and cook until rice has absorbed all the broth, about 16 to 18 minutes.
Fluff up the rice, then top with some more ghee, yogurt, and/or chopped cilantro (optional). ENJOY!
This post may contain affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a small portion of the sale at no cost to you. Thank you for supporting DWELL by Michelle! Please read my disclosure policy.
My brother made this for lunch yesterday and it turned out great. we didnt have cilantro so we put in parsley instead.
Fabulous recipe! Made this for a potluck and everyone loved it. I’ll be making this again for the family!