Go Back
Print

Chicken Pulao

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A flavorful and aromatic Chicken Pulao combines tender chicken, fragrant spices, and fluffy rice for a satisfying meal.

Ingredients

Meat

  • 1 lb Chicken bone-in, cut into pieces
  • 1 cup Basmati Rice washed and soaked for 20 minutes

Spices and Aromatics

  • 2 tablespoons Oil
  • 1 tablespoon Ghee
  • 1 onion Thinly sliced onion (about 170 grams)
  • 2 tablespoons Freshly grated or chopped Ginger
  • 2 tablespoons Minced Garlic
  • 1-2 green chili pepper Green chili pepper
  • 1 small Tomato, chopped
  • 2 tablespoons Chopped Mint leaves (optional)
  • 1 teaspoon Salt, adjust to taste
  • 1 teaspoon Garam Masala
  • 2 tablespoons Plain Yogurt (full-fat)

Water and Spices

  • 1 1/4 cup Water (use 1 cup for Instant Pot method)
  • 1 stick Cinnamon (Dalchini)
  • 2 Bay leaf Tej Patta
  • 5 Green Cardamom Elaichi
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Black Peppercorns
  • 4 Cloves Laung
  • 1 tablespoon Lime or Lemon juice
  • 2 tablespoons Chopped Cilantro leaves

Instructions 

  • Heat oil and ghee in a heavy-bottom pan. Add sliced onions and cook until caramelized, about 10-12 minutes.
  • Add whole spices, ginger, and garlic; sauté for 1 minute. Add chicken and cook 3-4 minutes until it changes color.
  • Add green chili, tomato, mint, salt, garam masala, and yogurt; sauté until oil separates, 2-3 minutes.
  • Pour in water, bring to a boil. Add drained rice, stir, and reduce heat. Cover and cook for 10-15 minutes until rice is done.
  • Turn off heat, fluff rice gently, add lime juice, and garnish with cilantro. Serve hot.

Notes

For best flavor, let the rice rest for 5 minutes before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Indian
Keyword: Chicken, Rice