Chicken Pulao

Fragrant, fluffy, and deeply savory — Chicken Pulao layers tender spiced chicken with long-grain basmati rice in one comforting pot. It is the everyday celebration dish of Pakistani kitchens, perfect for family dinners and guests alike.

Prep time

20 mins

Cook time

40 mins

Total time

1 hr

Servings

6 servings

Calories

580

Ingredients

• 1.5 lb (750 g) bone-in chicken pieces, skin removed
• 3 cups long-grain basmati rice, soaked 30 minutes and drained
• 1/2 cup plain yogurt, whisked
• 2 large onions, thinly sliced
• 1/2 cup ghee or neutral oil
• 1 tablespoon ginger-garlic paste
• 3 green chilies, slit
• 2 bay leaves
• 1 (2-inch) cinnamon stick
• 6 green cardamom pods
• 8 whole cloves
• 1 teaspoon cumin seeds
• 4.5 cups hot water or chicken stock
• Salt to taste, plus 1/4 cup each chopped cilantro and mint

Instructions

1. Heat the ghee in a large heavy pot over medium heat. Fry the sliced onions, stirring often, for 10 to 12 minutes until deep golden brown. Remove half the onions and set aside for garnish.
2. Add the bay leaves, cinnamon, cardamom, cloves, and cumin seeds to the pot and sizzle for 30 seconds. Stir in the ginger-garlic paste and green chilies and cook for 1 minute.
3. Add the chicken pieces and cook for 6 to 7 minutes, turning, until lightly browned on all sides.
4. Whisk the yogurt and pour it in, stirring constantly so it does not curdle. Cook for 5 minutes until the oil separates and the masala coats the chicken.
5. Add the hot water and salt — the liquid should taste slightly saltier than you want the finished rice. Bring to a rolling boil.
6. Drain the soaked rice and add it to the pot. Stir once gently, cover with a tight lid, and cook on high for 3 minutes, then reduce to the lowest heat for 15 minutes.
7. Turn off the heat and let the pulao rest, still covered, for 10 minutes. This finishes the grains with steam and keeps them separate.
8. Fluff gently with a fork, scatter over the reserved fried onions, cilantro, and mint, and serve hot with raita and salad.

Pro tips

• Soak the basmati for exactly 30 minutes — longer soaking makes the grains break during cooking.
• Always add hot water to the pot; cold water shocks the rice and the chicken and makes the grains sticky.
• The 10-minute rest with the lid on is non-negotiable — it is what gives you separate, fluffy grains.
• Double-check the salt in the boiling liquid; rice absorbs a lot, and bland pulao cannot be fixed later.

Frequently asked questions