Chicken Pulao Recipe
Why You’ll Love This Chicken Pulao Recipe 
- Quick & easy – You don’t have to spend hours in the kitchen.
- Deliciously aromatic – Your whole house will smell like a five-star restaurant.
- Budget-friendly – No fancy ingredients required!
- Perfect for all occasions – Whether it’s a family dinner or a get-together, this dish never disappoints.
Ingredients You’ll Need 
For the Chicken Pulao:
- 1 kg chicken (cut into medium pieces)
- 2 cups basmati rice (soaked for 30 minutes)
- 4 cups water
- 2 onions (sliced)
- 2 tomatoes (chopped)
- 2 green chilies (sliced)
- 1 tablespoon ginger-garlic paste
- 1/2 cup yogurt
- 1/4 cup cooking oil or ghee
- 1 teaspoon cumin seeds
- 2-3 bay leaves
- 4-5 cloves
- 2 cinnamon sticks
- 2-3 green cardamoms
- 1 teaspoon salt (or to taste)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Fresh coriander and mint leaves (for garnish)
5 Easy Steps to Make Chicken Pulao 
Step 1: Sauté the Onions
Heat oil in a large pot and add cumin seeds, bay leaves, cloves, cinnamon, and cardamoms. When they start to crackle, add sliced onions and sauté until golden brown. Patience is key here – no one likes pale onions! 
Step 2: Add Chicken & Spices
Add the chicken pieces to the pot and fry them until they turn white. Then, add ginger-garlic paste, tomatoes, green chilies, yogurt, salt, red chili powder, turmeric, and garam masala. Cook for 5-7 minutes until the chicken is well-coated and the oil starts to separate.
Step 3: Pour in Water & Let It Simmer
Add 4 cups of water and let the mixture simmer for 10-15 minutes on medium heat. This allows the chicken to absorb all the spices and become tender. (Pro tip: This is the perfect time to sip on some chai and act like a pro chef! 
)
Step 4: Add Rice & Cook
Drain the soaked rice and gently add it to the pot. Stir once (don’t overdo it or you’ll break the rice!). Cover and let it cook on medium heat until most of the water evaporates.
Step 5: Dum Cooking & Serving
Once the water level is just above the rice, reduce the heat to low, cover the pot with a tight lid, and let it steam for 10 minutes. Garnish with fresh coriander and mint leaves. Serve hot with raita and salad! 
Serving Suggestions & Price Table
| Category | Dish Name | Price (PKR) |
|---|---|---|
| Appetizers | Chicken Pakora | 350 |
| Masala Fries | 250 | |
| Vegetable Samosa | 200 | |
| Main Courses | Chicken Pulao | 750 |
| Mutton Pulao | 1200 | |
| Biryani | 900 | |
| Desserts | Kheer | 250 |
| Gulab Jamun | 200 | |
| Shahi Tukray | 300 | |
| Beverages | Lassi | 150 |
| Soft Drinks | 100 | |
| Mint Lemonade | 180 |
FAQs About Chicken Pulao 
1. What is the difference between Chicken Pulao and Biryani?
Chicken Pulao is a simpler, one-pot dish where rice and chicken are cooked together. Biryani, on the other hand, involves layering parboiled rice and cooked meat with more intense spices.
2. Can I use regular rice instead of basmati?
Yes, but basmati gives the best texture and aroma. If using regular rice, reduce the water quantity slightly.
3. How do I store leftover Chicken Pulao?
Store it in an airtight container in the fridge for up to 2 days. Reheat on low heat with a sprinkle of water.
4. Can I make Chicken Pulao without a pressure cooker?
Absolutely! This recipe works just fine in a regular pot or a Dutch oven.
5. Is Chicken Pulao spicy?
It has a mild spice level, but you can adjust it by adding or reducing chilies and spices.
6. Can I add vegetables to my Chicken Pulao?
Yes! Peas, carrots, and potatoes are great additions to make it even more filling.
Final Thoughts 
Chicken Pulao is a go-to meal for anyone who loves a good, hearty, and flavorful dish. It’s easy to make, packed with deliciousness, and perfect for any occasion. Try it out and let us know how it turns out! And remember, a full stomach = a happy heart!
Happy Cooking! 
