Chicken Pulao with Spiced Rice is a fragrant and comforting one-pot dish that holds a special place in South Asian cuisine. Known for its subtle yet layered flavors, chicken pulao combines tender chicken pieces with long-grain basmati rice, whole spices, and aromatics that gently infuse the dish with warmth and richness.

Unlike heavily spiced biryanis, pulao is lighter and more balanced, allowing the natural flavors of the chicken and rice to shine through.

Why I Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. Everything cooks together in one pot, which allows the rice to absorb the savory chicken stock and spices beautifully. The result is a comforting, aromatic meal that feels both homely and festive, making it perfect for everyday dinners or special gatherings.

Why This Is a Must-Try Dish

This is a must-try dish because it is incredibly versatile, easy to prepare, and universally loved. It is milder than biryani, making it ideal for those who prefer subtle spices, yet it is still deeply flavorful. Chicken pulao is also a complete meal on its own and pairs well with simple sides, making it practical and satisfying.

Preparation Time, Cooking Time, Servings, and Nutrition

Preparation Time: 20 minutes
Cooking Time: 35–40 minutes
Total Time: Approximately 1 hour

Servings: 4 servings
Calories: Approximately 480–520 calories per serving

Course: Main Course
Cuisine: South Asian / Indian

Ingredients

• 2 cups basmati rice
• 500 grams chicken, bone-in or boneless, cut into pieces
• 3 tablespoons cooking oil or ghee
• 1 large onion, thinly sliced
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit
• 1 cup yogurt
• 3½ cups water or chicken stock
• 1 bay leaf
• 4 green cardamom pods
• 4 cloves
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• 1 teaspoon black peppercorns
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Fresh mint leaves for garnish

Cooking Directions

Wash and soak the rice. Sauté whole spices in oil or ghee, add onions and cook until golden. Add chicken and spices, then yogurt, followed by water and rice. Cook until rice is fluffy and chicken is tender. Rest and garnish before serving.

Step-by-Step Preparation Method

Step 1: Wash the basmati rice thoroughly and soak it in water for 20 minutes. Drain and set aside.

Step 2: Heat oil or ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, bay leaf, cardamom, cloves, cinnamon, and peppercorns. Sauté until aromatic.

Step 3: Add sliced onions and cook until golden brown. Add ginger-garlic paste and green chilies, sautéing for another minute.

Step 4: Add chicken pieces and cook until they are lightly browned and coated with spices.

Step 5: Stir in yogurt, salt, and garam masala. Cook for 3–4 minutes until the mixture thickens slightly.

Step 6: Add water or chicken stock and bring to a gentle boil.

Step 7: Add the soaked rice, stir gently, cover, and cook on low heat for 15–18 minutes until rice is fully cooked and water is absorbed.

Step 8: Turn off heat and let the pulao rest for 5–10 minutes. Fluff gently with a fork.

How to Serve This Recipe

Serve chicken pulao hot, garnished with fresh coriander and mint leaves. It pairs beautifully with raita, plain yogurt, cucumber salad, or a simple kachumber. Lemon wedges and pickles can be served on the side for extra flavor.

Recipe Tips

Always use aged basmati rice for best aroma and texture. Avoid over-stirring the rice to prevent it from breaking. Let the pulao rest after cooking to allow the flavors to settle and the rice to fluff up perfectly.

Variations in Detail

Add vegetables like peas, carrots, or potatoes for a vegetable-loaded chicken pulao. Replace chicken with mutton or beef for a richer version. Use coconut milk instead of water for a creamy, mildly sweet variation. Add fried onions on top for extra richness and texture.

Freezing and Storage

Store leftover chicken pulao in an airtight container in the refrigerator for up to 3 days. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat gently with a splash of water to restore moisture.

Special Equipment Needed

• Heavy-bottomed pot or pressure cooker
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Frequently Asked Questions

Can I make chicken pulao in a pressure cooker?
Yes, cook for 2 whistles on medium heat, then allow natural pressure release.

Can I use boneless chicken?
Yes, boneless chicken works well but bone-in pieces add more flavor.

Is chicken pulao spicy?
No, it is mildly spiced, but heat can be adjusted by adding or reducing green chilies.

Can I prepare this dish in advance?
Yes, it tastes great even after a few hours and is ideal for meal prep.

Conclusion

Chicken Pulao with Spiced Rice is a classic, comforting dish that beautifully showcases the elegance of simple spices and quality ingredients. With its fragrant rice, tender chicken, and balanced flavors, it is a reliable recipe for both everyday meals and special occasions. Easy to prepare and deeply satisfying, this dish is sure to become a favorite in your kitchen.