chicken pulao food recipe book

Chicken Pulao

Chicken Pulao

Recipe by NaeemCourse: MainCuisine: IndianDifficulty: Easy


Prep time


Cooking time





Chicken Pulao is a one pot meal made with basmati rice, mix vegetable, spices. and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.


  • Chicken 1/2 kg

  • Rice 2 cup (basmati)

  • Yogurt 1 cup

  • Cooking oil 1/2 cup

  • Lemone juice 1 tbsp

  • Cumin powder 1 tsp

  • Coriander powder 1 tbsp

  • Salt 1 tsp

  • Whole spices powder 1/2 tsp

  • Fennel powder (saunf) 1/2 tsp

  • Bay leaf 2

  • Cinnamon stick 1

  • Black cardomom 2

  • Cloves 2

  • Ginger Garlic paste 2 tbsp

  • Onion 1 medium

  • Black pepper corn 4

  • prunes 4

  • Boiled rice ingredients:

  • Salt 1 tsp

  • bay leaf 1

  • Cinnamon stick 1

  • Black cardomom 1

  • Cloves 2

  • Black pepper corn 2

  • Garnish:

  • Fresh coriander leaves chopped

  • Fresh mint leaves chopped

  • Fried onion as needed

  • Food colour few drop

  • Ghee 1 tbsp


  • Soak the rice for about 1 hour before cooking.
  • Slice the onion and fry it in oil until it is become into golden brown.
  • Now add the chicken and fry until changes the colour and then add ginger,garlic paste and mix well.
  • Now add lemone juice,cinnamom stick.bay leaf,cloves,fennel powder,salt,black pepper corn,black cardomom,cumin powder,coriander powder,whole spices powder and prunes and mix well.
  • Now add beaten yogurt and mix well and cook on medium flame until the chicken is tender and the water is dry and oil separates.
  • And then add chopped coriander leaves,mint leaves,green chillies fry for few minutes.
  • chicken gravy is ready.
  • Parboiled Rice:
  • Boil the rice with Salt,bay leaf,cinnamon stick,black cardomom,cloves,black pepper corn and drain the water off when the rice is 80% done.
  • Layering:
  • Then add a layer of rice (half of the rice) spread the chicken gravy and then add remaining rice and spread food colour,fried onion and chopped mint,coriander leaves and spread ghee on top of the last layers.
  • Cover and steam cook on low flame for 10 minutes.
  • Serve with raita.

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