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Chicken Pulao Recipe (Stove Top & Instant Pot)

Aarthi
Chicken Pulao is one of the popular and most loved rice dish from India. Pulao also known as pilaf is a one pot rice dish similar to chicken biryani but is more mild in taste. Easy and quick to make chicken pulao recipe needs basmati rice, chicken, yogurt and whole spices. In this blog post I have shared chicken pulao recipe made stove top, in an Instant pot. Serve chicken pulao with raita, kurma. Learn how to make Hyderabadi style chicken pulao with step by step pictures and video.
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Prep Time 10 minutes
Cook Time 45 minutes
0 minutes
Total Time 55 minutes
Course Main
Cuisine Indian
Servings 6 servings
Calories 808 kcal

Equipment

  • Cooking pot

Ingredients
  

  • 2 cups Basmati Rice

For Marination

Whole Spices

  • 6 piece Cardamom
  • 5 piece Cloves
  • 1 stick Cinnamon
  • 1 piece Star anise
  • 1 teaspoon Cumin Seeds

For Pulao Masala Base

  • ½ cup Oil or Ghee
  • 3 large Onions sliced thinly
  • 10 slit Green Chillies
  • 2 tablespoon Ginger Garlic Paste
  • ½ cup Mint Leaves chopped
  • ½ cup Coriander Leaves chopped
  • 1 teaspoon Garam Masala Powder
  • 3 cups Water

For Toppings

  • ⅛ teaspoon Saffron
  • 2 tablespoon Warm Milk
  • ½ teaspoon Rose Essence
  • ½ teaspoon Kewra essence
  • 4 tablespoon Ghee
  • 3 tablespoon Cashews
  • 3 tablespoon Kishmish

Instructions
 

  • Wash basmati rice two to three times. Soak basmati rice in water for 30 minutes. Soak saffron in warm milk and set aside.
  • Marinate chicken with yogurt, salt and ginger garlic paste. Let it marinate for 30 minutes to overnight.
  • Heat oil in a large pot. Add whole spices and let them sizzle in oil for a minute.
  • Add in onions and green chillies and cook till golden brown. It will take around 8 to 10 minutes. Add in ginger garlic paste and saute for a minute till raw smell leaves from it.
  • Add in chicken along with the marination and stir fry for 8 to 10 minutes till chicken is seared. Add in mint and coriander leaves and mix well.
  • Add in strained basmati rice and mix well with the chicken and masala. Add water, salt, garam masala powder and bring it to a boil. Cook for 5 minutes by which time most of the water will be absorbed by the rice.
  • Now pour in saffron milk over the rice. Fry nuts and kishmish in ghee and pour that over rice. Add kewra and rose essence over the rice. These are the toppings for the pulao.
  • Cover this and cook on low heat as possible for 5 to 8 minutess. Turn off the heat and let it stay covered for another 10 mins.
  • Gently Fluff up the rice and serve.

Video

Notes

How to Make Chicken Pulao in Instant Pot

Marinate & Soaking Rice

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

Preparation Masala in Instant Pot

Set instant pot to saute mode. Now heat ghee, Add in cinnamon, cardamom, cumin seeds, cashews, raisins and mix well. Add in onions and cook till they turn golden. Now add in ginger garlic paste and mix well.Add in salt as well. Pour in the marinated chicken mixture and mix well. Add in chopped coriander and mint leaves and mix well. Now add in the rice and mix well. Pour in 1 cup of water and bring it to boil. 

Chicken Pulao Cooking Time in Instant Pot

Cover it with the lid and cook on high pressure for 5 mins. Let the pressure release naturally for 11 minutes, then quick release till all the pressure is released and instant pot is safe to open. Now Open the instant pot and gently then fluff it with a fork and serve hot with raita.

Nutrition

Serving: 1servingsCalories: 808kcalCarbohydrates: 69gProtein: 23gFat: 45gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 21gTrans Fat: 0.2gCholesterol: 92mgSodium: 118mgPotassium: 555mgFiber: 4gSugar: 10gVitamin A: 418IUVitamin C: 10mgCalcium: 137mgIron: 3mg
Keyword Pulao Recipe
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