Chicken Pulao

I always try to cook something new to satisfy my family’s taste bud. This time I have tried chicken pulao. This is not too much rich as biriyani but aromatic, simple and have a subtle hint of spices. It’s quite happened at home that you don’t have much time or bored with conventional chicken curry and plain rice, then this pulao is a wonderful option.

It is a one pot comforting meal that doesn’t require any separate accompaniment. You may just serve with papads and raita (if you like).

This is my own recipe sharing with you. I have added potato because it works as a nice accompaniment with this chicken pulao.


  • 500 gram basmati rice (approx 2 1/2 cup) [1 cup rice= 200gm]
  • 1 kilo chicken
  • 2 medium size onion finely sliced
  • Ginger-garlic paste: 1 tsp
  • Green chili paste: 2tbsp
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 2 tsp coriander powder
  • 3-4 pods of green cardamom
  • 2  sticks of cinnamon
  • 2 bay leaves
  • 1 mace
  • Few black pepper corns
  • 15-20 raisins and cashew nuts
  • Few almond flakes
  • Sugar: 1/2 tsp
  • 2 medium size potato, cut into chunks
  • 1 cup yoghurt
  • 2 Tbsp desi ghee
  • 4-5 silted green chilies
  • Cooking oil
  • Salt & water


  • Wash rice and soak in water for 20-30 minutes.
  • Wash the chicken thoroughly and drain excess water. Marinate the chicken pieces with salt.
  • In a wok, heat 1 tbsp oil and fry cashew nuts, almonds and raisins. Keep it aside.
  • In the same wok, heat ghee/ clarified butter.
  • Temper the oil with green cardamom, cinnamon, mace, pepper corns and bay leaves.
  • Fry onions till soft and slightly golden brown. Also add salt.
  • Add ginger-garlic and green chilli paste.
  • When raw smell of ginger-garlic totally went-off, add cumin, coriander and red chilli powder.
  • Whisk the yogurt and pour it in the wok. Cook for 2-3 minutes once fat is floating up.
  • Add the chicken pieces and potato and cook for 10 minutes on high flame. Chicken should be cooked till 50% done.
  • Add 6 cups of water. Check for salt  if required.
  • When water starts bubbling, add rice, sugar, slited green chilies and some of fried nuts and raisins. Give a gentle stir. Allow to cook on low flame for 20 minutes and Cover the lid.
  •  Serve with remaining nuts and raisins.


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3 Responses to Chicken Pulao

  1. Elcin February 14, 2016 at 12:16 pm #

    HI Chef, i actually tried mankig this recipe with shahi biryani masala instead of biryani masala and i used half of the 50 gm sachet for 1 cup of soaked rice..i couldn’t buy saffron so i didn’t use it..nor i had the nuts rest was the same but i was quite sure that the flavor wouldn’t be of much difference..unfortunately it didn’t turn out good..:(..i am sure i did a big mistake..can you tell me what i might have gone wrong with ?:(

  2. ramesh March 19, 2016 at 7:54 am #

    bahut achha hey aap ka biryani

    • sharmila March 19, 2016 at 2:45 pm #

      thanks.. aur recipes try kijiye and banaiye..

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