indianMediumnon vegetariangluten freenut freesoy free

Chicken Pulao

Name: Chicken Pulao
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup basmati rice (washed and soaked for 20 minutes, then drained); 500 g chicken (bone-in, cut into medium pieces); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit); 1 pcs tomato (medium, chopped); 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped); 2 tbsp ghee; 2 pcs bay leaf; 1 tsp cumin seeds; 4 pcs cloves; 3 pcs green cardamom; 1 inch cinnamon (stick); 6 pcs black peppercorns; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp garam masala; 0.5 tsp salt; 3 cup water (hot)

RATING

4.4/5(98)

TASTE SCORE

9/10

Fragrant basmati rice cooked with tender chicken, whole spices, onions, and yogurt makes this Indian one-pot favorite deeply comforting. It is lighter than biryani but still full of warm, savory flavor in every spoonful.

PREP

20m

COOK

35m

SERVES

1 KATORI

564 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Prepare the rice and chicken.
1.Wash the basmati rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Cut and clean the chicken pieces if needed.
4.Slice the onions, chop the tomato, and slit the green chilies.
TIPDrained rice cooks into separate grains more easily than rice left wet.
saute · ~9 min
Cook the whole spices and onions.
1.Heat ghee in a heavy pot over medium heat.
2.Add cumin seeds, bay leaf, cloves, cardamom, cinnamon, and black peppercorns.
3.Cook for 30 seconds until fragrant.
4.Add sliced onions and cook until light golden, 6 to 8 minutes.
TIPDo not darken the onions too much or the pulao will taste heavy.
saute · ~10 min
Build the chicken masala.
1.Add ginger-garlic paste and green chilies, then cook for 1 minute.
2.Add the chicken and cook until the pieces lose their raw color, 4 to 5 minutes.
3.Add chopped tomato, turmeric powder, red chili powder, garam masala, and salt.
4.Cook until the tomato softens and the masala coats the chicken well, 4 to 5 minutes.
mix · ~2 min
Stir in yogurt and herbs.
Lower the heat and mix in the whisked yogurt. Add mint and coriander leaves, then cook for 2 minutes until the masala looks smooth and lightly thickened.
TIPKeep the heat low when adding yogurt so it blends in smoothly.
mix · ~4 min
Add the rice and water.
Add the drained rice and gently mix for 1 minute so the grains are coated in the masala. Pour in the hot water and bring the pot to a gentle boil.
steam · ~15 min
Cover and cook the pulao.
Once the water drops just below the surface of the rice, cover the pot tightly and cook on very low heat for 12 to 15 minutes until the rice is tender and the chicken is cooked through.
TIPThe chicken should be fully cooked and reach 74°C or 165°F at the thickest part.
rest · ~10 min
Rest the pulao off the heat.
Turn off the heat and let the pulao rest, covered, for 10 minutes so the grains finish steaming and stay fluffy.
serve
Fluff the rice and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Drain the soaked basmati thoroughly before adding it, or the extra water can make the pulao sticky.
2
Cook the onions only to light golden; deeper browning gives a heavier, more biryani-like taste.
3
Lower the heat before stirring in yogurt so it blends smoothly instead of splitting in the masala.
4
Use a heavy-bottomed pot with a tight lid to prevent the rice at the base from scorching during dum cooking.
5
When the water level drops just below the rice surface, switch to very low heat immediately for fluffy grains.
6
Rest the pulao for the full 10 minutes before fluffing so the grains firm up and separate cleanly.
7
Bone-in chicken gives the cooking liquid more savoriness, which is especially important in a simple pulao.