Chicken Pulao Recipe | Easy One-Pot Shahi Chicken Pulao Recipe

The combination of chicken and rice is one of the most satisfying for both the taste-buds and the tummy. Whenever I get chicken cravings but don’t have a lot of time, I whip up a simple one-pot chicken pulao recipe. Pulao is a rice dish where the meat or vegetables are cooked along with the rice, unlike biryani which calls for an elaborate and time-consuming process. It is a great dish for bachelors and working moms.

This is not just any run-of-the-mill chicken pulao recipe. It’s a unique and rich chicken pulao fit for royalty. Once you finish making it, the spellbinding aroma would fill your house. The robustness of spices, fragrance of rice, juicy and tender bits of chicken adorned with nuts and raisins; it’s something you cannot resist. It’s a one-pot wonder. It’s surprising when you think of it; a simple pulao being light yet so delicious. You could serve it with raita, salad or a simple gravy or curry. I like to have it as it is because it’s like a meal in itself. Now let’s see how to make this easy and quick Indian chicken pulao.

For more chicken recipes, check out the links below.

How to Make Chicken Pulao

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Chicken Pulao Recipe | Easy One-Pot Chicken Pulao Recipe
 
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One-Pot Chicken Pulao - A fragrant, light, easy chicken and rice dish that goes from stove to the table within minutes. It features the fullness of spices, soothing tang of yogurt, and richness of well-roasted chicken combining beautifully with rice.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 2
Ingredients
  • Chicken - 500 grams
  • Hung Curd - ¼ cup, whisked
  • Rice - ¾ cup, soaked for 30 minutes & drained
  • Onions - 2 medium, finely sliced
  • Ginger - ½-inch piece, finely crushed
  • Garlic - 10 medium-sized cloves, finely crushed
  • Green chilies - 3, slit
  • Coriander leaves - 2 tbsp, finely chopped
  • Saffron - 10 strands soaked in 1 tbsp warm milk
  • Cashews - ¼ cup, fried until golden
  • Raisins - 2 tbsp, fried until golden
  • Salt - to taste
  • Ghee/Oil - ¼ cup
Whole Spices
  • Cloves - 4
  • Black pepper - 8
  • Cinnamon - ½-inch piece
  • Bay Leaf - 2 small
  • Green cardamom - 3
  • Shahi jeera/Caraway seeds - ½ tsp
  • Star anise - half a piece
Instructions
  1. Start off by marinating the chicken in yogurt. Cover and let it rest for 30 minutes while you prepare the other ingredients.
  2. In a pot, heat the ghee. Add in the whole spices and sauté for a few seconds. Take care that the spices don't get burned.
  3. Once the spices are fragrant, add the onions and sauté until golden.
  4. Then add the ginger, garlic, and green chilies. Sauté until the raw smell is gone.
  5. Add the marinated chicken and salt. Roast the chicken well on high flame until it changes color.
  6. Then cover the pot and cook the chicken on low heat until it releases water and gets cooked completely. Add more water if needed to cook the chicken.
  7. Now add the rice and roast it with the chicken until it gets some color too. Sprinkle some water every now and then to prevent the rice from sticking to the base of the pot.
  8. Add water and bring it to a boil.
  9. When ¾th of the water has evaporated, cover the pot and cook on low heat until the rice is done.
  10. Pour in the saffron-infused milk in a swirl. Garnish the pulao with fresh coriander leaves and fried cashews and raisins.
  11. Chicken pulao is ready. Enjoy is hot with raita, salad or as it is.

 

Chicken Pulao Recipe with Step by Step Pictures Below


Step 1

Prepare the ingredients for chicken pulao.

ingredients for easy chicken pulao recipe


Step 2

Start off by combining 500 grams of chicken and 1/4 cup whisked hung curd in a bowl. Mix well.


Step 3

Cover and let it rest for 30 minutes while you prepare the other ingredients.


Step 4

In a pot, heat 1/4 cup ghee/oil. Add in the whole spices; 4 cloves, 8 black peppercorns, 1/2-inch piece of cinnamon, 2 small bay leafs, 3 green cardamoms, 1/2 tsp shahi jeera/caraway seeds, and half a piece of star anise. Sauté for a few seconds. Take care that the spices don’t get burned.


Step 5

Once the spices are fragrant, add 2 medium onions finely sliced and sauté until golden.


Step 6

Then add finely crushed 1/2-inch piece of ginger, finely crushed 10 medium-sized cloves of garlic, and 3 slit green chilies. Sauté until the raw smell is gone.


Step 7

Add the marinated chicken and salt to taste.


Step 8

Roast the chicken well on high flame until it changes color.


Step 9

Then cover the pot and cook the chicken on low heat until it releases water and gets cooked completely. Add more water if needed to cook the chicken.


Step 10

Now add 3/4 cup of rice that has been rinsed, soaked for 30 minutes and the drained. Roast the rice with the chicken until it gets some color too. Sprinkle some water every now and then to prevent the rice from sticking to the base of the pot.


Step 11

Add 2 cusps water and bring it to a boil.


Step 12

When about 3/4th of the water has evaporated, cover the pot and cook on low heat until the rice is done.


Step 13

Pour in the saffron-infused milk in a swirl. Garnish the pulao with 2 tbsp finely chopped fresh coriander leaves, 1/4 cup fried cashews and 2 tbsp fried raisins.


Step 14

Chicken pulao is ready. Enjoy is hot with raita, salad or as it is.

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3 Comments

  • Reply
    kashmira gujarathi
    September 12, 2017 at 6:10 am

    i love pulao recipe.

  • Reply
    megha jahgirdar
    November 25, 2017 at 9:55 pm

    monica aapke haatho me jaadu hai! aapki sabhi recipe bohot bohot delicious hai!

    • Reply
      Monica
      December 4, 2017 at 3:34 am

      Thank you so much, Megha! 🙂 You made my day.

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