Chicken Pulao Recipe (Stove Top & Instant Pot)
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.
Equipment
Cooking pot
Ingredients
- 2 cups Basmati Rice
For Marination
- 1 kg Chicken
- 1 cup Yogurt | Curd
- 2 tablespoon Ginger Garlic Paste
- Salt to taste
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
Nutrition Facts
Chicken Pulao Recipe (Stove Top & Instant Pot)
Serving Size
1 servings
Amount per Serving
Calories
808
% Daily Value*
Fat
45
g
69
%
Saturated Fat
13
g
81
%
Trans Fat
0.2
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
21
g
Cholesterol
92
mg
31
%
Sodium
118
mg
5
%
Potassium
555
mg
16
%
Carbohydrates
69
g
23
%
Fiber
4
g
17
%
Sugar
10
g
11
%
Protein
23
g
46
%
Vitamin A
418
IU
8
%
Vitamin C
10
mg
12
%
Calcium
137
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.