Chicken Pulao


Chicken pulao is a hearty combination of chicken, stock and rice cooked to perfection. A savory dish served with raita and salad that will make a welcome addition to any dinner table.

  • Medium
  • 5 person(s)
  • 30 Min


    • Chicken½ kg
    • Water½ liter
    • Onion, cubed2-3
    • Pepper corn½ teaspoon
    • Coriander seeds½ teaspoon
    • Cloves½ teaspoon
    • Whole red chili6-7
    • Clarified butter½ cup
    • Onion, sliced1
    • Star Anise2-3
    • Cumin seeds1 tablespoon
    • Cinnamon stick1
    • Cardamom2-3
    • Black cardamom1-2
    • Ginger garlic paste1 tablespoon
    • Green chilies5-6
    • Saltto taste
    • Green chilies, medium4-5
    • Rice, pre-soaked½ kilo
    • Food coloring, pinch1-2
    • Fresh coriander, choppedfor garnish
    • Green chiliesfor garnish


  • For chicken stock: Add water, chicken, onion, pepper corn, cloves, coriander seeds, and a whole red chili into a pot. Give it a stir and cook on medium flame until the chicken is tender.
  • While the stock is boiling, remove the scum with a spoon.
  • Heat clarified butter in a medium pot and sauté the onions.
  • Add anise seeds, cumin seeds, cinnamon stick, cardamom, black cardamom, cooked chicken and mix well. Save the stock for later.
  • Add ginger garlic paste, mix well.
  • Add green chilies and stock along with salt to taste. Give it a boil.
  • Once boiled on a high flame, add rice to the stock along with medium-sized green chilies. Once ¾ of the water has evaporated, add yellow food coloring, garnish with coriander leaves, cover the lid and steam for about 10-15 minutes.
  • Enjoy! Please give us your feedback in the comments below.
Like this recipe?

How'd it turn out?


Reviews (1)