Name: Chicken Pulao Recipe | Chicken Pulav Recipe | Chicken Pilaf Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 cups Basmati Rice; ½ kg Chicken; 1 cup Thick Coconut Milk; 2 cup Water; 1 tbsp Oil; 2 tbsp Ghee; 2 piece Cinnamon / Pattai; 5 Cardamom / Yelakai (crushed); 5 Cloves; 1 Bay Leaf; 1 Pandan Leaf / Biryani Leaf; 2 large Onions (sliced thinly); 8 Green Chillies (chopped); 2 tbsp Ginger Garlic Paste; 1 Tomatoes (chopped); 1 Garam Masala Powder; ½ cup Coriander Leaves (chopped); ½ cup Mint Leaves (chopped); Salt to taste; To Grind :; 1 tbsp Fennel Seeds / Sombu / Saunf; 1 tbsp Black Pepper

Jump to Recipe Print Recipe

Chicken Pulao Recipe with step by step pictures. Easy and quick to make chicken pulav which has basmati rice, chicken and spices. This is best served with onion raita.

TABLE OF CONTENTS

1. About Chicken Pulao

2. Chicken Pulao Recipe | Chicken Pulav Recipe | Chicken Pilaf Recipe

3. Version 1: Pressure Cooker Chicken Pulao Recipe

4. Version 2: Chicken Pulao Recipe

5. Version 3: Chicken Pulao in Instant Pot

Chicken Pulao

I made this few days back and loved the taste of it a lot.. It is quite simple to make but taste exotic. There is no much spice powders in this recipe, thats what i love about this.

About Chicken Pulao

This pulav has coconut milk in it, this coconut milk makes it more aromatic and flavourful. And the addition of freshly ground spices take it to a whole new level.

Pulao is a one-pot rice dish made by cooking fragrant basmati rice with aromatic spices, herbs, and occasionally stock in a single pot. Vegetable pulao, Matar pulao, tawa pulao, Coconut milk pulao, zarda pulao, kashmiri pulao, and chicken pulao are all popular pulao recipes in India.

It’s usually served with korma, a rich meat or vegetable curry with a thick sauce. It uses a complex spice blend and requires you to layer the rice with your protein of choice before slow-cooking it. In some regions, a wheat dish whose recipe usually involves cooking in stock or broth, adding spices and other ingredients such as
vegetables or meat, and using some technique to achieve cooked grains that do not adhere.

Ingredients for Chicken Pulao Recipe

Basmati Rice :
Basmati rice is a long, slender-grained aromatic rice that has traditionally been grown in India, Nepal, and Pakistan. White basmati rice contains more calories and carbohydrates than regular white rice. It also contains slightly more protein, but the difference is insignificant. Furthermore, both types of grains are highly processed and, due to their low fibre content, may cause blood sugar spikes.

Thick Coconut Milk :
Coconut milk is extremely versatile, and it can be used in both sweet and savoury dishes. Chongchitnant explains that in largely dairy-free Thai cuisine, its used to add creaminess and fat to a wide range of dishes, from sauces and dressings to curries and stews to puddings and dessert soups.

Garam Masala Powder:
The whole spices in the Garam Masala blend have already been toasted before being ground. As a result, it is not necessary to cook it. If the garam masala is added too soon, it will become overcooked and lose its flavour. Garam masala aromatics require only a small amount of heat to release their aroma and flavours.

Hope you will like this out and let me know how it turned out for you.

Version 1: Pressure Cooker Chicken Pulao Recipe

This recipe for chicken pulao is made in a pressure cooker in under 30 mins. You can make this dish from start to finish in less than 30 mins using a pressure cooker.

Soak Basmati Rice for 30 mins

Take fennel seeds and black pepper in a blender

Powder them and set aside

Heat ghee and oil in a pressure cooker

Add in bay leaf, cinnamon, cloves and cardamom..

Add in onion and green chillies

saute them

cook till golden

now the onions are nice and golden

add in ginger garlic paste

saute for a min

add in chicken

saute till the chicken turns a little golden

add in salt

mix well

add in tomatoes

chopped coriander and mint leaves

Mix that well

add in the powdered spice

and a good amount of garam masala powder

mix well

add in soaked drained rice

give a good mix

add in coconut milk

pour in water

mix well

I had this biryani leaf / pandan leaf on hand,
so i added that in..You can skip this..

now bring this to a boil

once it reaches a boil

cover the cooker and simmer the cooker

pulav done

Serve

Version 2: Chicken Pulao Recipe

This version of chicken pulao recipe is made using a normal pot. You don't need a pressure cooker to make this chicken pulao. It is easy and has a marination that goes into the chicken which makes it super soft.

This is one of the simplest rice preparation you could ever make. It just needs only 30 or so minutes to cook. The only thing which takes time is marinating the chicken. Other than that everything is so simple. This pilaf has lots of flavour packed in one..I actually made it couple of weeks before and everyone in my family loved it..You could make it spicy or milder as per your wish. If you are a vegetarian you could make it with paneer, tofu or cauliflower.

Ingredients for Chicken Pulao

Basmati Rice-1 cup / 250 gms
Onion-2 sliced thinly
Ginger Garlic Paste-1 tblspn
Cashews-2 tblspn
Raisins-2 tblspn
Mint leaves- a handful
Coriander Leaves / Cilantro – a handful
Cinnamon / Pattai-1 inch stick
Cardamom / Yelakai-4
Cumin Seeds / Jeerakam-1 tsp
Salt to taste
Ghee-3 tblspn
Water as needed
Water- 1 cups
For Marinating:
Chicken-½ kg
Curd / Yogurt-1 cup
Chilli powder-2 tsp
Coriander Powder / Malli – 1 tblspn
Cumin Powder / Jeera podi-1 tsp
Garam masala powder-2 tsp

How to Make Chicken Pulao

Step 1

Marinate the chicken in the given list for 1-2 hours, overnight is fine. Wash your basmati rice well and soak it for 30 mins. Drain this and Set this aside.

Step 2

Now heat ghee in a heavy bottom vessel, I used my pressure cooker base. Add in cinnamon, cardamom, cumin seeds, cashews, raisins and mix well.

Step 3

Add in onions and cook till they turn golden. Now add in ginger garlic paste and mix well.Add in salt as well.

Step 4

Pour in the marinated chicken mixture and mix well.Add in chopped coriander and mint leaves and mix well.

Step 5

Now add in the rice and mix well. Pour in 2 cups of water and bring it to boil. Cover it with a tight fitting lid and simmer for 15-20 mins until the rice have absorbed all water.

Step 6

Switch off the flame and leave it aside for 10 mins, then fluff it with a fork and serve hot with raita.

Take all your ingredients

Take yogurt in a bowl

add all spices

add chicken

and marinate it

chop up your herbs

soak your rice

heat ghee in a pan

add whole garam masala

add cashews and raisins

onions

saute for a while

add ginger garlic paste

add in chicken

mix well

add herbs

cook it a bit

add drained rice

and mix well

pour in water

season with salt

bring it to a boil

cover and simmer

till rice is cooked

Serve

Version 3: Chicken Pulao in Instant Pot

This version of chicken pulao is made in an instant pot. This method is easy and no fuss if you have an instant pot.