eggs chicken pulao different style best recipe
eggs chicken pulao different style best recipe is a medium Indian recipe that serves 12. 450 calories per serving. Recipe by Chota foodiya on YouTube.
Prep: 30 min | Cook: 55 min | Total: 1 hr 40 min
Cost: $75.47 total, $6.29 per serving
Ingredients
- 3 kg Chicken Pieces (bone‑in, skin on for extra flavor)
- 200 g Ghee (clarified butter, adds richness)
- 4 Eggs (large, for frying and garnish)
- 100 g Fresh Ginger (peeled and finely grated)
- 100 g Fresh Garlic (peeled and minced)
- 200 g Green Chili Paste (made from fresh green chilies, seeds removed if less heat desired)
- 1 kg Red Tomatoes (chopped)
- 1 Lemon (juiced)
- 50 g Fresh Coriander Leaves (roughly chopped)
- 100 g Dried Red Chili Powder (adjust to taste)
- 100 g Pickle Masala (store‑bought Indian pickle spice mix, optional for tang)
- 200 g Tamarind Pulp (soaked and strained)
- 100 g Garam Masala (store‑bought or homemade blend)
- 1.5 kg Basmati Rice (Parboiled) (rinsed until water runs clear)
- 200 g Bell Pepper (cut into strips (optional color))
- 2 tbsp Salt
- 3 L Water (for boiling rice and simmering)
Instructions
Prepare Ingredients
Rinse the basmati rice until water runs clear and soak for 20 minutes. Peel and grate ginger, mince garlic, juice the lemon, chop tomatoes, slice bell pepper, and set coriander aside.
Time: PT15M
Fry Chicken
Heat 100 g ghee in the large pot over medium‑high heat. Add the chicken pieces and fry, turning occasionally, for about 10 minutes until lightly browned but not fully cooked.
Time: PT10M
Temperature: Medium‑high
Fry Eggs
In a separate frying pan, add a little ghee and fry the eggs sunny‑side up for about 8‑10 minutes. Once set, remove, let cool, and slice into wedges for garnish.
Time: PT10M
Temperature: Medium
Build the Masala
To the pot with the partially fried chicken, add the remaining 100 g ghee if needed. Stir in ginger, garlic, green chili paste, dried red chili powder, and sauté for 2 minutes. Add chopped tomatoes, lemon juice, tamarind pulp, pickle masala, and garam masala. Cook, stirring frequently, for 20 minutes until oil separates and the mixture is fragrant.
Time: PT20M
Temperature: Medium
Add Water and Simmer Chicken
Pour 2 L of water into the pot, add salt, and bring to a boil. Reduce heat and let the chicken simmer for 15 minutes, partially cooked.
Time: PT15M
Temperature: Medium
Cook the Rice
Drain the soaked rice and add it to the pot. Stir gently to combine, ensuring the rice is evenly distributed. Add the remaining 1 L of water (or enough to cover rice by 1 cm). Cover tightly and cook on low heat for 15‑18 minutes until rice is fluffy and all liquid is absorbed.
Time: PT18M
Temperature: Low
Final Mix and Cool
Turn off the heat. Gently fluff the pulao with a fork, fold in sliced bell pepper and coriander leaves. Allow the dish to cool to room temperature, then refrigerate for at least 2 hours before serving cold.
Time: PT15M
Plate and Garnish
Transfer the chilled pulao to a serving platter, arrange fried egg wedges on top, and drizzle a little melted ghee if desired.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 25 g
- Carbohydrates
- 55 g
- Fat
- 12 g
- Fiber
- 3 g
Dietary info: Gluten‑free, High‑protein, Nut‑free
Allergens: Eggs, Dairy (ghee)
Ingredient Substitutions
- Instead of Chicken Pieces: Chicken thighs, Chicken drumsticks
- Instead of Ghee: Unsalted butter, vegetable oil
- Instead of Eggs: Egg whites only
- Instead of Fresh Ginger: Ground ginger (1 tsp)
- Instead of Fresh Garlic: Garlic paste (2 tbsp)
- Instead of Green Chili Paste: Finely chopped green chilies
- Instead of Red Tomatoes: Canned crushed tomatoes (400 g)
- Instead of Lemon: Lime juice (1 tbsp)
- Instead of Fresh Coriander Leaves: Cilantro stems
- Instead of Dried Red Chili Powder: Paprika (milder)
- Instead of Pickle Masala: Tamarind paste (extra)
- Instead of Tamarind Pulp: Amchur powder (1 tsp)
- Instead of Garam Masala: All‑spice blend
- Instead of Basmati Rice (Parboiled): Long grain rice
- Instead of Bell Pepper: Green peas
- Instead of Salt: Sea salt
Equipment Needed
- Large Heavy‑Bottomed Pot
- Frying Pan
- Knife
- Cutting Board
- Mixing Bowl
- Measuring Cups & Spoons
- Wooden Spoon or Spatula
- Ladle (optional)
- Colander (optional)
Critical Steps — Do Not Skip
- Frying the chicken until lightly browned without overcooking.
- Cooking the masala until oil separates – this signals flavor development.
- Cooking rice with a tight‑fitting lid on low heat to achieve fluffy grains.
Chef Tips from the Video
- Use a small piece of saffron soaked in warm water for an extra aroma.
- Finish with a drizzle of ghee just before serving for glossy shine.
- Garnish with fried onions for added crunch.
Troubleshooting
Rice turns mushy.
Reduce the amount of water by 10‑15 % and ensure the lid is tightly sealed to trap steam.
Masala sticks to the pot and burns.
Stir continuously, keep heat at medium, and add a splash of water if it looks dry.
Chicken is dry after cooling.
Do not over‑cook the chicken initially; it should be only 75 % done before adding water.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Portion and freeze for up to 2 months; thaw in refrigerator before serving.
Room temperature: Not recommended beyond 2 hours due to food safety.
Make-Ahead Tips
- Cook the rice and chicken separately a day ahead; keep them refrigerated and combine before chilling.
- Fry the eggs and slice them just before serving to retain texture.
Frequently Asked Questions
What is the cultural significance and history of Cold Chicken Pulao in Indian cuisine?
Cold chicken pulao is a festive variation of the classic biryani/pulao, often prepared for summer gatherings, picnics, and religious festivals in North India. The chilled version allows the aromatic spices to meld, making it a refreshing main dish during hot weather.
What are the traditional regional variations of chicken pulao in Indian cuisine?
In Kashmir, pulao is cooked with saffron and dry fruits; in Hyderabad, it includes tamarind and a richer garam masala; in Punjab, butter and ghee are emphasized. The Chota Foodiya version leans toward a Punjabi‑style with tamarind and pickle masala for tang.
How is chicken pulao traditionally served in North Indian households?
It is usually served at room temperature or slightly warm, accompanied by raita, fresh salad, and sometimes a side of pickles. For the cold version, it is chilled, garnished with fried eggs and fresh coriander, and enjoyed as a main course.
What occasions or celebrations is Cold Chicken Pulao traditionally associated with in Indian culture?
Cold chicken pulao is popular during summer picnics, family outings, and festivals like Eid or Raksha Bandhan where dishes are prepared ahead and served cold for convenience.
What makes Cold Chicken Pulao special or unique in Indian cuisine?
The combination of fried chicken, tangy tamarind, and a spiced tomato‑garlic‑ginger base, then chilled, creates a layered flavor profile that is both hearty and refreshing—uncommon in typical hot biryanis.
What are the most common mistakes to avoid when making Cold Chicken Pulao?
Common errors include over‑frying the chicken, burning the masala, and using too much water for the rice. Follow the critical steps: fry chicken only until browned, cook masala until oil separates, and keep the water‑to‑rice ratio precise.
Why does this Cold Chicken Pulao recipe use tamarind and pickle masala instead of plain yogurt?
Tamarind and pickle masala provide a sharp tang that holds up during chilling, whereas yogurt can become watery and affect the rice texture. The acidity also balances the richness of ghee and fried chicken.
Can I make Cold Chicken Pulao ahead of time and how should I store it?
Yes. Cook the rice and chicken a day ahead, keep them in separate airtight containers in the refrigerator, then combine, chill, and serve cold. Store the finished pulao refrigerated for up to 4 days.
What texture and appearance should I look for when making Cold Chicken Pulao?
The rice grains should be separate, fluffy, and slightly glossy from the ghee. The chicken pieces should be tender and coated with a thin layer of masala. The final dish should have a deep reddish‑orange hue from tomatoes and spices.
How do I know when the Cold Chicken Pulao is done cooking?
When the rice is fully cooked (no hard center) and all liquid is absorbed, and the chicken is tender and reaches an internal temperature of 74 °C (165 °F). A quick taste test of the rice and a check of the chicken’s doneness confirm readiness.
What does the YouTube channel Chota Foodiya specialize in?
The YouTube channel Chota Foodiya focuses on Indian home‑cooking tutorials, especially quick, budget‑friendly recipes for large families, with a strong emphasis on traditional flavors and step‑by‑step guidance.
How does the YouTube channel Chota Foodiya's approach to Indian cooking differ from other Indian cooking channels?
Chota Foodiya emphasizes simplicity, using everyday pantry ingredients and minimal equipment, while still delivering authentic taste. The channel often prepares dishes in large batches suitable for gatherings, unlike many channels that focus on single‑serve gourmet presentations.
Last updated: September 6, 2026
