Chicken Pulao Recipe
Chicken Pulao Recipe is a easy Indian recipe that serves 4. 550 calories per serving. Recipe by HomeCookingShow on YouTube.
Prep: 50 min | Cook: 38 min | Total: 1 hr 43 min
Cost: $9.76 total, $2.44 per serving
Ingredients
- 500 g Chicken with Bone (cut into bite‑size pieces)
- 1 tsp Salt (for marination)
- 1 tsp Black Pepper (ground)
- 2 tsp Cumin Powder (roasted)
- 2 tsp Coriander Powder (ground)
- 1 cup Fresh Curd (Plain Yogurt) (whisked smooth)
- 2 tsp Vegetable Oil (neutral oil)
- 2 tbsp Ghee (clarified butter)
- 1 piece Cinnamon Stick (whole)
- 2 pieces Cloves (whole)
- 2 pieces Cardamom Pods (whole)
- 1 piece Star Anise (whole)
- 1 pinch Mace (whole)
- 1 piece Bay Leaf (whole)
- 3 large Onion (thinly sliced)
- 6 pieces Green Chilies (slit lengthwise, adjust to heat)
- 2 tsp Ginger Garlic Paste (freshly ground)
- 1 tsp Garam Masala Powder
- 1 cup Coriander Leaves (fresh, chopped)
- 1 handful Mint Leaves (fresh)
- 250 g Basmati Rice (washed and soaked 30 min)
- 250 ml Water
- 1 tsp Salt (final seasoning)
Instructions
Marinate Chicken
In a mixing bowl combine 1 tsp salt, 1 tsp black pepper, 2 tsp cumin powder, 2 tsp coriander powder and 1 cup whisked fresh curd. Add the chicken pieces, coat well and let sit for 15 minutes.
Time: PT15M
Prepare Aromatics
Thinly slice the onions, slit the green chilies lengthwise, and set aside. Wash the basmati rice and soak it in water for 30 minutes.
Time: PT5M
Temper Whole Spices
Heat 2 tsp oil and 2 tbsp ghee in the pressure cooker over medium heat. Add cinnamon stick, cloves, cardamom pods, star anise, mace and bay leaf; sauté for about 1 minute until fragrant.
Time: PT1M
Sauté Onions
Add the sliced onions to the cooker and sauté for 2 minutes until they turn translucent.
Time: PT2M
Add Chilies
Add the slit green chilies and sauté for 1 minute.
Time: PT1M
Ginger‑Garlic Paste
Stir in 2 tsp ginger‑garlic paste and cook for 3 minutes until the raw aroma disappears.
Time: PT3M
Cook Chicken
Add the marinated chicken pieces, mix well with the aromatics, and cook for 10 minutes on medium heat, stirring occasionally.
Time: PT10M
Add Garam Masala
Sprinkle 1 tsp garam masala powder, stir for 1 minute.
Time: PT1M
Herbs
Add 1 cup chopped coriander leaves and a handful of fresh mint leaves, mix gently for 1 minute.
Time: PT1M
Add Rice
Drain the soaked rice and gently fold it into the cooker, mixing just enough to distribute the rice among the chicken.
Time: PT1M
Add Water and Salt
Pour in 250 ml water and add 1 tsp salt, give a quick stir.
Time: PT1M
Pressure Cook
Close the pressure cooker, place the weight, and cook on low flame for 5 minutes.
Time: PT5M
Dum (Rest)
Turn off the heat and let the cooker sit undisturbed for 10 minutes to allow the steam to finish cooking the rice.
Time: PT10M
Finish and Fluff
Release any remaining pressure safely, open the lid, and gently fluff the pulao with a fork before serving.
Time: PT2M
Nutrition Facts
- Calories
- 550
- Protein
- 26 g
- Carbohydrates
- 40 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Gluten-Free, High-Protein, Nut-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Chicken with Bone: Boneless chicken thighs
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Cumin Powder: Ground coriander
- Instead of Coriander Powder: Cumin powder
- Instead of Fresh Curd (Plain Yogurt): Greek yogurt
- Instead of Vegetable Oil: Canola oil
- Instead of Ghee: Unsalted butter
- Instead of Onion: Shallots
- Instead of Green Chilies: Jalapeño
- Instead of Ginger Garlic Paste: Minced ginger and garlic
- Instead of Garam Masala Powder: Homemade garam masala
- Instead of Coriander Leaves: Cilantro
- Instead of Mint Leaves: Basil
- Instead of Basmati Rice: Long grain rice
- Instead of Salt: Sea salt
Equipment Needed
- Pressure Cooker
- Mixing Bowl
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Spatula or Wooden Spoon
- Stove
Critical Steps — Do Not Skip
- Marinating the chicken for at least 15 minutes.
- Sautéing whole spices and aromatics without burning.
- Cooking the chicken until partially done before adding rice.
- Maintaining correct water‑to‑rice ratio (1:1).
- Pressure cooking for exactly 5 minutes on low flame and allowing a 10‑minute dum.
Chef Tips from the Video
- Use high‑quality basmati rice for the best fragrance and grain separation.
- For extra richness, replace half the water with chicken stock.
- Garnish with fried onions or toasted cashews for texture.
Troubleshooting
Rice turns mushy or sticks to the bottom.
Check the water ratio; use exactly 1 cup water per 1 cup rice (by volume) and ensure the pressure cooking time is not exceeded.
Chicken is undercooked after pressure cooking.
Make sure the chicken was partially cooked before adding rice, or increase the pressure cooking time by 2 minutes.
Pulao lacks flavor.
Taste the broth before sealing; add a pinch more salt or a dash of garam masala. Fresh herbs at the end also boost flavor.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer‑safe bags for up to 1 month; thaw before reheating.
Room temperature: Not recommended; cool quickly and refrigerate.
Make-Ahead Tips
- Marinate the chicken up to 4 hours ahead for deeper flavor.
- Soak the basmati rice while the chicken marinates to save time.
- Cook the pulao fully, then refrigerate; reheat gently on low heat with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of Chicken Pulao in Indian cuisine?
Chicken Pulao is a beloved comfort dish in North Indian households, often served at festivals, weddings, and weekend family meals. It blends the aromatic rice traditions of biryani with a simpler, quicker one‑pot method, making it a staple for everyday celebrations.
What are the traditional regional variations of Chicken Pulao in Indian cuisine?
In Kashmir, the pulao may include saffron and dried fruits; in Punjab, it often features a richer ghee base and extra garam masala; in South India, coconut milk and curry leaves are added for a distinct flavor profile.
How is authentic Chicken Pulao traditionally served in Indian households?
It is typically presented in a large serving bowl, garnished with fresh coriander, mint, and sometimes fried onions. It is accompanied by side dishes like onion raita, spicy brinjal (eggplant) masala, or a simple cucumber salad.
During which occasions or celebrations is Chicken Pulao traditionally associated in Indian culture?
Chicken Pulao is popular at Eid feasts, Diwali gatherings, wedding receptions, and birthday celebrations because it is festive yet quick to prepare, allowing hosts to serve a hearty main without long cooking times.
How does Chicken Pulao fit into the broader Indian rice dish tradition?
It sits between plain steamed rice and the elaborate biryani, offering the aromatic spice blend of biryani with the simplicity of plain rice. This makes it a versatile bridge dish for many Indian meals.
What are the authentic traditional ingredients for Chicken Pulao versus acceptable substitutes?
Traditional ingredients include bone‑in chicken, basmati rice, whole spices (cinnamon, cloves, cardamom, bay leaf), ghee, and fresh yogurt. Acceptable substitutes are boneless chicken thighs, long‑grain rice, clarified butter alternatives, and Greek yogurt.
What other Indian dishes pair well with Chicken Pulao?
Chicken Pulao pairs beautifully with onion raita, cucumber‑mint salad, spicy brinjal (eggplant) masala, dal tadka, or a simple cucumber‑yogurt dip. A side of pickled vegetables also adds a tangy contrast.
What are the most common mistakes to avoid when making Chicken Pulao at home?
Common errors include using too much water, over‑cooking the rice in the pressure cooker, and not sautéing the whole spices long enough to release their aroma. Also, adding the rice before the chicken is partially cooked can result in under‑done chicken.
Why does this Chicken Pulao recipe use a pressure cooker instead of a traditional pot?
The pressure cooker speeds up the cooking process, allowing the rice and chicken to finish together in about 30 minutes while keeping the grains fluffy and the chicken tender. It also locks in the aromatic steam for a richer flavor.
Can I make Chicken Pulao ahead of time and how should I store it?
Yes, you can prepare the pulao a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on low heat with a splash of water to restore moisture.
What does the YouTube channel HomeCookingShow specialize in?
The YouTube channel HomeCookingShow focuses on easy, home‑cooked Indian recipes that require minimal equipment and time, offering step‑by‑step tutorials for everyday cooks.
How does the YouTube channel HomeCookingShow's approach to Indian cooking differ from other Indian cooking channels?
HomeCookingShow emphasizes one‑pot, quick‑prep dishes using common pantry staples, whereas many other Indian cooking channels often showcase elaborate, multi‑step preparations with specialty equipment.
Last updated: September 6, 2026
