Chicken Pulao (Pakistani Recipe) is a subtle, fragrant, and tasty chicken and rice dish. It is a great recipe for someone just starting to explore Pakistani cuisine. This easy one-pot recipe for a traditional Punjabi Chicken Pulao will be at your table in just over an hour and is comfort food at its best.
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Known as Pulao in Southeast Asia, Pilav in Turkish, Paella in Spain, and Pilaf in the US, this one-pot rice dish originated in Persia and later became very popular with the Mughals. There are as many variations of the recipe as there are names.
Famous all across South Asia and commonly referred to as Yakhni Pulao, my favorite way to enjoy it is with green chutney, cucumber raita, and kachumber. When serving it in a more formal setting, I like to pair chicken pulao with a kofta curry.
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Why you'll love this recipe
- A one-pot recipe - Traditional chicken pulao uses a three-step process: the yakhni is cooked first, then the onions are caramelized, and the chicken is roasted with these. Finally, everything is combined with the rice and cooked to a finish. I've simplified this process in my one-pot chicken pulao recipe and have cooked it this way for 25 years with excellent results.
- Mild and aromatic - This chicken pulao has a heady aroma and is full of flavor without being spicy. This delicious meal becomes truly fantastic when paired with 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 versatile.
Ingredient notes
- The rice - I like to use Sela rice for this recipe. A particular type of basmati rice with exceptionally long grains, this rice fluffs up perfectly while each grain stays separate.
- The chicken - Always use bone-in chicken for this recipe as it makes a more flavorful yakhni (broth), resulting in a delicious pulao.
- The onions - For best results, Use a generous amount of onions and caramelize them correctly. I like to use yellow onions, but red can also be used.
- Garlic paste - Like the onions, garlic paste creates the base and is responsible for much of the flavor in this chicken pulao recipe. I always use a homemade paste for this recipe and bloom it well for maximum flavor.
- The whole spices - The mix of whole spices used in this recipe is essential to its aroma. I've listed the ones I like to use, but feel free to experiment and add or subtract some to suit your palate.
Please see the recipe card at the bottom of this post for the complete list of ingredients, along with measurements and recipe instructions.
Substitutions & variations
- Try this recipe with different meat or vegetables - Some of my favorite pulao variations are mutton, Kabuli (with chickpeas and raisins), and matar (pea).
- Add tomatoes - I don't add tomatoes to my chicken pulao, but many people like them. Chop and add them when you start drying the water in the chicken yakhni. When you add the rice and steam, they will be thoroughly cooked.
- Add dried Kashmiri chilies - Break a few dried Kashmiri chilies in ½ and add them to the chicken pulao when you start steaming the rice. This mild chili adds a touch of color 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.
Step-by-step instructions
Prepping the base for the chicken pulao
- First step - Rinse the rice until the water runs clear and then soak it for a minimum of 30 minutes if you're using extra long grain basmati rice and a minimum of 2 hours if you're using sela rice.
- Second step - Start caramelizing the onions in the oil. Once they're a rich brown color, add the garlic paste and bloom for 30 seconds, followed by the chicken.
- Third step - Once the chicken turns opaque, add just enough water to cover it, bring it to a boil, and then cover and simmer for 20 minutes.
- Fourth step - While the chicken is prepping, take a clean cheesecloth and add all the spices except the black cumin seeds.
Roasting the chicken and cooking the rice
- Fifth step - After 20 minutes, dry all the water in the chicken and roast it with the salt and coriander powder until the onions break down and the chicken is an excellent medium brown color.
- Sixth step - tie opposite ends of the cheesecloth filled with the whole spices to make a sachet.
- Seventh step - Add this to the chicken along with 3 cups of water (1.5 cups per 1 pound of chicken and 1 cup of rice)
- Eighth step - Strain the rice, discard the water it was soaking in, and add it to the pot.
Finishing the chicken pulao
- Ninth 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 if needed.
- Tenth step - Once the rice has soaked up all the water, turn the stove to its lowest setting, sprinkle the black cumin seeds, and seal the pot with foil. Place the lid over the foil to completely seal in all of the steam and cook for 15 minutes.
- Eleventh step - After 15 minutes, turn the stove off and leave the chicken pulao untouched for 5 more minutes. After this time, gently uncover the pot and carefully remove the foil, letting all the steam out. Test a grain of rice to make sure it's cooked through.
- Twelfth step - Gently fluff the rice and check the chicken. The meat should be tender enough to fall off the bones at a light touch. Plate and serve your chicken pulao with your favorite sides.
Expert Tips
- Perfectly Caramelized Onions - The secret to a perfect Pulao is perfectly caramelized onions. We're looking for a dark golden brown color. Since this is just a step away from burned onions, use water to deglaze the pan at intervals.
- Coriander powder - I love to add this to my pulao for added color and a delicious nutty flavor.
- The salt - Salt is a key ingredient in this recipe. The broth will taste a little too salty initially, but the starch in the rice will help neutralize the taste.
- Oil - Pulao and biryani are cooked with a large amount of oil to help keep the grains separate. Don't skimp on this ingredient.
- Use the stovetop - I always cook pulao on the stovetop. For best results, you need a wide, heavy pot. Due to their shape, rice tends to clump in rice cookers and instant pots, and the grains aren't separated and fluffy.
- Seal tightly to steam - For best results, I use foil to seal my pot before placing the lid on it. The steam doesn't evaporate this way, and the rice cooks perfectly.
- The rice - Use extra long grain basmati or Sela rice; don't stir it as it cooks in the broth, and use a rounded spoon to plate it so the grains don't break.
Recipe FAQS
What is the difference between pulao, biryani, and pilaf?
Pulao and pilaf are similar and use the absorption method of cooking. A seasoned broth is prepared, usually with meat or vegetables, and the rice is cooked in this, absorbing all the flavor. On the other hand, Biryani is made by layering a fully cooked spicy curry with rice and then steaming the whole mixture until it is complete.
How can I fix overcooked rice?
If my rice is slightly overcooked, I immediately remove it from my cooking pot and spread it on a large platter. This prevents the rice from clumping, and as the steam evaporates and the rice cools, the grains separate.
How can I fix undercooked rice?
If the rice seems undercooked, pour ¼ cup hot water, seal the pot with the foil and lid, and continue to steam it for another 10 minutes. After 10 minutes, leave the rice in the pot for 5 minutes before plating.
Other rice recipes you may like
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don't forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
Chicken Pulao (Pakistani Recipe)
A classic one-pot chicken and rice recipe, Chicken Pulao (Pakistani recipe) relies on well-browned onions and aromatic spices for its flavor.
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Ingredients
- 2 lbs chicken (see notes)
- 2 cup basmati rice (see notes)
- ½ cup cooking oil
- 2 onions
- 2 tablespoon garlic
- 2 teaspoon salt
- 2 teaspoon coriander powder (dhania powder)
- 5 cups water (see notes)
- 1 cinnamon stick
- 1 black cardamom (bari elaichi)
- 10 whole black peppercorns (saabat kali mirch)
- 5 cloves (long)
- 3 bay leaves (tez pata)
- 2 star anise (badian ka phool)
- 2 teaspoon cilantro seeds (sabut dhania)
- 1 teaspoon black cumin (kala jeera)
Instructions
- Wash and rinse the rice till the water runs clear and soak it for a minimum of 30 minutes. (see notes)
- Wash and prep Chicken if it needs to be cut and/or skinned.
- Heat the oil and add the sliced onions, cooking till they're a dark golden brown. (see notes)
- Add the garlic paste and sauté for 1 minute.
- Add the chicken and stir till it turns opaque (no pink should be visible).
- Add 2 Cups of water, cover and cook for 15 minutes to tenderize chicken.
- Add all the whole spices to a cheesecloth and tie the ends to create a sachet. (see notes)
- Uncover the chicken, and cook on high till all the water evaporates.
- Add the salt and coriander powder and saute until the onions are completely broken down and the chicken is medium brown.
- Strain the rice and discard the water it was soaking in.
- Add the rice along with the sachet of spices to the chicken, along with 3 cups of water.
- Cook till the water has evaporated, and sprinkle the black cumin seeds on top.
- Reduce the flame to the lowest setting, seal the pot with foil, place the lid on top and steam it for 15 minutes.
- Uncover the pot, remove the foil, and lightly fluff the rice. Remove the sachet of rice before serving.
Notes
The chicken - Always use bone-in chicken, as the bones give the stock a crucial flavor to this dish.
The rice - For the best results, use an extra long grain basmati rice or Sela rice. Remember to rinse and soak the rice; a 30-minute minimum for long-grain basmati and a 2-hour minimum for Sela rice. This step is crucial for achieving your pulao's perfect texture and fluffiness.
The water - Of the 5 cups of water, 2 cups are used to make the broth, and 3 cups are used to cook the rice.
The cooking oil - Pulao needs sufficient oil to keep the rice grains separate. Use the amount mentioned in the recipe.
The onions - To achieve ideal caramelization, keep water on hand to deglaze your pot as you cook.
The salt - Two teaspoons may seem too much, but as the rice releases starch, it neutralizes the taste. If you use any less your pulao will taste bland.
The whole spices - These spices are essential to the fragrance of the dish but are not meant to be eaten. Making the sachet makes it easy to remove them after the pulao is cooked.
Nutrition
Serving: 1personCalories: 429kcalCarbohydrates: 41gProtein: 14gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 41mgSodium: 632mgPotassium: 227mgFiber: 2gSugar: 1gVitamin A: 85IUVitamin C: 4mgCalcium: 48mgIron: 1mg
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YVONNE Douwes
Thank you for a great recipe!
Nosheen Babar
you're welcome!
Ambreen
Great recipe — my family loved it. Even my 3 year old grandson enjoyed it.
untoldrecipesbynosheen
Thank you for the feedback Ambreen. So glad you’re liked the recipe.