Chicken Pulao is a flavorful chicken-flavored rice dish. We prepare a special garam masala which brings in all the aroma and makes the pulao magical.
Pulao is a mild one-pot rice dish. It is usually served with Raita and Kurma. The variations in pulao are numerous based on the regions and place.
When the prep work is done the pulao is just a 20 mins thing to put everything done. It makes a feast on a busy workday. I love pulao in my meal and it makes my work quick and complete. This is one of my go-to and favorite recipes.
Jump to:
- Difference between Pulao and Biryani
- Garam Masala For Chicken Pualo
- Marinade for the Chicken Pulao
- Ingredients to prepare Chicken Pulao
- Water Proportion for Cooking the Pulao
- Chicken Pulao, FAQ
- Prep Work for the Chicken Pulao
- How to Prepare Chicken Pulao, Pictorial
- Serving Suggestions
- Tips for Chicken Pulao
- Similar Recipes:
- 📖 Recipe
Difference between Pulao and Biryani
Pulao by itself is mild compared to the biryani. Biryani is a wholesome meal it does not need any gravy to pair along. But pulao is served with Raita and gravy.
Also traditionally we cook biryani by layering partially cooked meat with rice. and in Pulao, we cook everything together in one pot.
Garam Masala For Chicken Pualo
As for the pulao, it is going to be mildly spiced. Hence we prepare a special gram masala powder freshly and use it for the pulao. We do not add any extra gram masala powder only the fresh spice powder is going to spice up the pulao.
The garam masala is extremely flavourful. You can also prepare a big batch and use it for other pulao or biryani recipes.
Marinade for the Chicken Pulao
Marinating the chicken is very important in cooking pulao and biryani. Marination makes the meat tender which in turn aids in quick cooking. Also, the masala is deep in the meat.
I am marinating for 2 hours. But you can also marinate it for 30 mins to 4 hours.
Ingredients to prepare Chicken Pulao
Whole Spices
We use Whole spices like Fennel seeds, Cardamom, Bay leaves, and cashew nuts to temper the pulao.
Onions & Tomatoes
As always we add Sliced onions and juicy tomatoes for the base masala. Along with ginger garlic paste which is mandatory for almost all the chicken dishes.
Mint & Coriander Leaves
We add Mint and Coriander leaves for the aroma. If you can source pandan leaves you may also use them. Pandan leaves adds an awesome aroma to the Pulao.
Spice Powders
We just use simple and basic spice powders. I am using Red Chilli powder, Turmeric powder, and Salt. Along with this, we add the freshly prepared Garam Masala.
Liquids
I am using plain water to cook the pulao, However, You may also use Chicken broth or even coconut Milk. Both are extremely flavourful.
Water Proportion for Cooking the Pulao
Water proportion is extremely important for cooking the pulao. It is what gives a fluffy and grainy pulao without the rice sticking to each other.
Pressure Cooker:
While Cooking in a pressure cooker I use 1:1.25 as the Rice to Liquid ratio. It gives me extremely satisfying results. I have been using this method of cooking for more than 8 years now. Check the Recipe on how I cook with the pressure cooker.
Instant Pot, Electric Rice Cooker. Mealthy:
While cooking in one of the above gadgets I use 1:2 as the Rice to Liquid Ratio.
Open Pot Method:
While cooking in an open pot I use 1:1.5 as the Rice to Liquid Ratio. I use to cook with the lid closed for about 5-7 ins, and another 2 more mins with the lid opened. When the rice is 90 % cooked. I switch off and close the lid for 30 mins. After that carefully fluff the rice. The rice will be perfectly cooked.
All the above details are for Basmati Rice and this is been tried, tested by me and many of my fellow readers. If you required the ratio for any other method. Do leave a comment. Happy to check and get back.
Chicken Pulao, FAQ
When it comes to Pulao Basmati Rice is the only Choice. Other types like seeraga samba, jeera kasla all suits for biryani.
Yes definitely, The same pulao may be cooked in a Mealthy Mulitpot, Instant pot, Electric Rice Cooker, or even in an open pot. I have given the instructions above for each method respectively.
Prep Work for the Chicken Pulao
- Cut and Clean the chicken Pieces.
- Marinate the chicken with the spices.
- Soak the Basmati Rice.
- prepare the Garam Masala freshly.
- Chop the vegetables, and prepare the ginger garlic paste and keep it ready.
How to Prepare Chicken Pulao, Pictorial
1) In a mixing bowl add in the cleaned chicken. To this add in all the marination ingredients. Combine everything and set aside for 30 mins.
2) In a pan add in the Spices for the Garam Masala. Roast in a very low flame until you get a nice aroma. Switch off and let it cool. Blend everything to a powder and set aside.
3) Heat a pressure cooker with 2 tbsp of Oil or Ghee. Once it's hot add in the Fennel Seeds, Bay leaves, Cashew nuts, and Green Chilli. Fry until the cashew nuts turn golden.
4) Next add in the Sliced Onions. Saute till glossy.
5) And then in 1 tbsp of ginger garlic paste and saute till the raw smell leaves. And then add in the mint and coriander leaves. Cook till it shrinks and then add in the tomatoes. Cook till Mushy.
6) Next add in the marinated chicken and mix well.
7) Add in 1 tbsp of Red Chilli Powder ¼ tsp of Turmeric powder and the required Salt. Combine everything
8) Now add in the prepared Garam masala powder. Combine everything and cook in a low flame until the chicken is half cooked. It may take around 7- 8 mins.
9 ) Soak the basmati rice for 30 mins. Add the soaked basmati Rice now.
10) Next add in the required Water. If you have chicken broth you can also use that. For every 1 cup of basmati rice, I add 1.25 cups of water. This is the ratio I follow when cooking in the Pressure cooker.
11 ) Now add in the Lemon Juice. Combine everything and cook high flame now. Check for salt and spice. Add at this stage if needed.
12) When the water comes to a boil Close the pressure cooker. Wait till the steam comes abruptly and then put on the whistle. Now cook on a high flame for 3 mins and switch off the stove. Wait till the pressure is completely released and then open the cooker. Carefully fluff the rice.
Serving Suggestions
Chicken Pulao goes very well with Onion Raita and Chicken Kurma or Mutton Kurma.
Tips for Chicken Pulao
- For those who don't prefer or don't have a pressure cooker especially bachelor’s.This can be cooked in your Electric Rice cooker itself.
- However, the water measure will vary in the Rice cooker. For one cup of rice use 2 cups of water
- The marination time of the chicken is important, as it makes the chicken tender and the chicken gets cooked easily.
- Wash the basmati rice well until the water is clear and then soak it for 30 mins and then use.
Similar Recipes:
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📖 Recipe
Chicken Pulao
Standard 1 cup measures 240 ml
Ingredients
- 2 tbsp Oil
- 1 tsp Fennel Seeds
- 2 Bay Leaves
- 3 Cardamom
- 6 Cashewnuts
- 3 Onions
- 2 tbsp Cilantro
- 1 tbsp Mint Leaves
- 2 Tomato
- 3 Green Chilli
- 1 tbsp Red Chilli powder
- ¼ tsp Turmeric Powder
- Salt as needed
- 2 cups Basmati Rice
- 2½ cups Water
- 1 tbsp Lemon Juice
To Marinate:
- ¼ cup Curd
- Salt – as needed
- 2 tsp Ginger garlic paste
- 1 tsp Chilli Powder
- ¼ tsp Turmeric powder
- ½ kg Chicken
For Garam Masala
- 1 tsp Fennel Seeds
- 5 Cardamom
- 2 inch Cinnamon
- 2 petals Star Anise
- ⅛ tsp Black Stone Flower
- 1 tsp Whole Pepper
- 3 Cloves
Instructions
- In a mixing bowl add in the cleaned chicken. To this add in all the marination ingredients. Combine everything and set aside for 30 mins.
- In a pan add in the Spices for the Garam Masala. Roast in a very low flame until you get a nice aroma. Switch off and let it cool. Blend everything to a powder and set aside.
- Heat a pressure cooker with 2 tbsp of Oil or Ghee. Once it's hot add in the Fennel Seeds, Bay leaves, Cashew nuts, and Green Chilli. Fry until the cashew nuts turn golden.
- Next add in the Sliced Onions. Saute till glossy.
- And then in 1 tbsp of ginger garlic paste and saute till the raw smell leaves. And then add in the mint and coriander leaves. Cook till it shrinks and then add in the tomatoes. Cook till Mushy.
- Next add in the marinated chicken and mix well.
- Add in 1 tbsp of Red Chilli Powder ¼ tsp of Turmeric powder and the required Salt. Combine everything
- Now add in the prepared Garam masala powder. Combine everything and cook in a low flame until the chicken is half cooked. It may take around 7- 8 mins.
- Soak the basmati rice for 30 mins. Add the soaked basmati Rice now.
- Next add in the required Water. If you have chicken broth you can also use that. For every 1 cup of basmati rice, I add 1.25 cups of water. This is the ratio I follow when cooking in the Pressure cooker.Now add in the Lemon Juice. Combine everything and cook high flame now. Check for salt and spice. Add at this stage if needed.
- When the water comes to a boil Close the pressure cooker. Wait till the steam comes abruptly and then put on the whistle. Now cook on a high flame for 3 mins and switch off the stove. Wait till the pressure is completely released and then open the cooker. Carefully fluff the rice.
Notes
- For those who don't prefer or don't have pressure cooker specially bachelor’s .This can be cooked in your Electric Rice cooker itself.
- However the water measure will vary in Rice cooker. For one cup Rice use 2 cups of water
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
This post is originally from 2016 . It is now updated with new Pictures , details and recipe card.
A L says
I don't have all the whole spices handy, and I live in a rural area where I can't get them local. How much pre-made Garam Masala powder would I need to make this? I do have that on hand!