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Authentic Chicken Pulao Recipe

plate of chicken pulao
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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.

Let’s start!

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What You Need To Make Chicken Pulao

Ingredients For the Chicken:

  • 1 pound chicken (I used thighs, but you can use chicken breasts)
  • 2 cloves garlic, minced
  • 1⁄2-inch piece ginger, minced
  • 1 tablespoon red chilli powder (I like this one)
  • 2 teaspoon garam masala
  • 1⁄4 cup yogurt
  • Salt, to taste (I use 1/4 teaspoon)

Ingredients For the Pulao:

  • 4 tablespoon ghee
  • Spices: 5 cardamom pods, 1 1⁄2 tsp cumin, 2 bay leaves, 1 cinnamon stick, 7 cloves, 2 star anise
  • 1 1⁄2 large onion, diced or sliced
  • 3 green chili, sliced (optional)
  • 3 cups basmati rice, rinsed well
  • 5 cups vegetable broth, or water
  • fresh cilantro, chopped
  • fresh mint, chopped
  • Salt, to taste (I use 1 1⁄2 teaspoon)

How To Make Chicken Pulao

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:

  • Calories: 590 kcal
  • Carbohydrates: 52g
  • Fat: 20g
  • Saturated Fat: 8g
  • Sodium: 560mg
  • Protein: 24g
  • Fiber: 4g

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Chicken pulao with rice on a plate

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.
5 from 2 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 18 mins
Course Main Course
Cuisine Asian, Indian
Servings 6 servings
Calories 592 kcal

Ingredients
  

Ingredients For the Chicken

Ingredients For the Pulao:

Instructions
 

  • 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!
Keyword authentic recipes, chicken recipes, chicken thighs, dinner, dinner ideas, easy dinner, easy dinner recipes, easy lunch recipes, easy meals, healthy, healthy chicken recipe, healthy eating, healthy meal, healthy recipes, indian cuisine, indian food, lunch, quick lunch recipe, rice bowl

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Recipe Rating




2 Comments

  1. 5 stars
    My brother made this for lunch yesterday and it turned out great. we didnt have cilantro so we put in parsley instead.

  2. 5 stars
    Fabulous recipe! Made this for a potluck and everyone loved it. I’ll be making this again for the family!