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Chicken Pulao

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Adjust Servings:
1 lb chicken chopped
3 cup basmati rice
500 ml water
5 tbsp yogurt (curd)
1 tbsp garlic peeled and crushed
1 tbsp ginger minced
2 medium onions thinly sliced
1 tsp garam masala
1/2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/2 tsp cumin seeds
1 inch cinnamon stick
5 bay leaf
6 green cardamom
2 black cardamom
2 tbsp olive oil
1 tsp lemon juice
1 green chili finely chopped
1/2 cup cilantro finely chopped
1 1/2 tsp salt

Nutritional information

187.88 g
143.71 g
116.2 g
3941 mg
305 mg

Chicken Pulao

  • Non Veg
  • 30 mins
  • Serves 4
  • Easy


How to make Chicken Pulao

  • Wash and soak rice for 20 minutes. Drain the water and set aside.
  • Marinate the chopped chicken in a mix of yogurt, lemon juice, red chili powder, turmeric powder, coriander powder, garam masala, and ½ tsp salt for 1 – 2 hours.
  • Heat a pot or pressure cooker with remaining oil on a medium flame.
  • Add cumin seeds, bay leaves, black and green cardamom, and cinnamon stick to the heated oil and stir for a minute.
  • Add onions and fry till golden brown. Add green chili, ginger, and garlic to the pot and fry for 2-3 minutes on a medium flame.
  • Transfer the marinated chicken to the pot and cook for 5 minutes on a low flame.
  • Add rice, remaining salt, and water to the pot.
  • Mix well and cover the pot.
  • Cook for 15 -20 minutes till the rice is completely done. Stir in between.
  • Garnish with chopped cilantro.


Basmati rice has been grown in India for over 8000 years. It is fragrant rice with a distinct nut-like flavor. More than 140,000 varieties of rice are grown all over the world. Asia produces almost 90 percent of the total rice grown all over the world. Rice is an important part of Asian culture and is associated with many ceremonies.

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