Chicken Pulao (Pakistani Recipe)

Chicken Pulao (Pakistani Recipe) is the ultimate weeknight dinner solution. If you're just beginning to explore Pakistani cuisine, this recipe, with minimal hands-on time and straightforward techniques, is the ideal starting point.

Commonly referred to as Yakhni Pulao, this Persian-origin recipe is also known as a rice pilaf. In Pakistani cuisine, chicken pulao holds a special place and is served at family gatherings, weddings, and everyday dinners alike. 

Unlike biryani, which involves layering partially cooked rice and meat, pulao is a simpler dish. Everything cooks together in one pot, allowing the rice to absorb all the flavors from the chicken and spices.

For a cozy weeknight meal, I like to serve it with cilantro mint chutney, cucumber raita, and kachumber. However, when I'm cooking for company, I like to pair it with a traditional curry, like kofta curry, chicken korma, or chicken curry.

Why you'll love this recipe

• A one-pot recipe: Everything cooks in a single pot, which means less cleanup and more time to relax while dinner takes care of itself.
• Mild and aromatic: This chicken pulao has a rich aroma and is flavorful without being spicy. This delicious meal becomes truly fantastic when paired with curries like aloo gosht.
• Comfort food: Nothing says "comfort" like this chicken and rice one-pot dish. It's perfect for a weeknight meal with shami kabab and Pakistani cilantro raita.
• There are many recipe variations: This chicken pulao recipe can be made with red meat, vegetables, and even seafood, making it a versatile menu option.
• A complete meal: A mix of proteins and carbs, pulao is a balanced meal that is perfect for both kids and adults.
• Scales beautifully: This chicken pulao is an excellent recipe for cooking for a large crowd, as it retains its quality whether you're serving it to two people or twenty.

Ingredient notes

• Basmati rice: Long-grain basmati is essential for authentic pulao. Its distinctive aroma and fluffy texture set it apart from other rice varieties.
• The chicken: Always use cut-up and bone-in chicken for this recipe, as it makes a more flavorful yakhni (broth). I usually use an entire chicken, but if you're cooking for fewer people, you can use bone-in chicken legs and thighs instead.
• Cooking oil: Any neutral cooking oil, such as canola, avocado, or sunflower oil, will work well for this chicken pulao recipe.
• Onions: Well-browned and roughly chopped yellow onions create the essential base that gives pulao its distinctive flavor and color.
• Garlic paste: Fresh, homemade garlic paste adds to the onion base and is preferred over store-bought paste for this recipe.
• Salt & Coriander: The only seasoning used in this recipe is a simple blend of salt and coriander powder.
• The whole spices: A blend of whole spices, including cinnamon, black cardamom, black peppercorns, cloves, bay leaves, star anise, coriander seeds, and black cumin seeds, comes together to add a distinctive aroma to this and any other pulao.

Refer to the recipe card below for the complete list of ingredients, measurements, and detailed instructions.

Substitutions & variations

• Try this recipe with different meats or vegetables: Some of my favorite pulao variations include mutton (goat meat), Kabuli chana (chickpeas), and matar (pea).
• Add tomatoes: I don't add tomatoes to my chicken pulao, but many people love them. Chop and add them when you start drying out the chicken yakhni. By the time the rice is finished, they will be thoroughly cooked.
• Add dried Kashmiri chilies: Break a few whole dried Kashmiri chilies in ½ and add them to the chicken pulao when you start steaming the rice. This mild chili adds vibrant color, aroma, and gives a light kick to the pulao.
• Use ghee: If you're cooking chicken pulao for a special occasion, use ghee instead of cooking oil for a more luxurious taste.
• Use a superior variety of rice: Sela rice is a special variety of basmati rice with an exceptionally long grain. When I'm making pulao for a formal occasion, I like to cook with it as it really elevates the presentation of the pulao.

Step-by-step instructions

• First step: Preheat the cooking oil and begin browning the onions in it. Once they're a rich brown color, add the garlic paste and bloom for 30 seconds, followed by the chicken.

• Second step: Once the chicken turns opaque, add 2 cups of water, cover, and bring to a boil. Continue to cook covered for 20 minutes.

• Third step: After the chicken is cooked through, cook on high to dry out all the excess water.

• Fourth step: While you wait, take a clean piece of cheesecloth, add all the spices except the black cumin seeds, and tie the diagonal ends to create a sealed parcel.

• Fifth step: Add the salt and coriander powder to the chicken and roast the chicken until it has a medium brown color. Add the sachet of spices along with 3 cups of water to the pot.

• Sixth step: Strain your pre-soaked rice, discard the water it was soaking in, and add it to the mixture in the cooking pot.

• Seventh step: Cook on high till the rice absorbs all the water. I like to check the salt once ⅔ of the water is dry and adjust as needed.

• Eighth step: Cook until 90% of the water has been absorbed by the rice, and then reduce the heat to the lowest setting.

• Ninth step: Sprinkle the black cumin seeds over the chicken pulao, then seal the pot with foil.

• Tenth step: Place the lid over the foil to seal in all the steam, and cook on low for 15 minutes.

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