Chicken Pulao (Pakistani Recipe)

A pakistani chicken pulao ,plated in a beige platter, with a golden spoon and fork on the side, is resting on an orange napkin.

5 from 5 votes

A classic one-pot chicken and rice recipe, Chicken Pulao (Pakistani recipe) relies on well-browned onions and aromatic spices for its flavor.

Prep Time15

Cook Time45

Steam The Rice15

Total Time1 15

Course: Main Course

Cuisine: Indian, Pakistani

Keyword: chicken yakhni pulao, easy chicken pulao, one-pot chicken pulao, punjabi chicken pulao

Servings: people

Calories: 429kcal

Author: Nosheen Babar

Ingredients

2 lbs chicken (see notes)
2 cup basmati rice (see notes)
½ cup cooking oil
2 onions
2 tbsp garlic
2 tsp salt
2 tsp 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 tsp cilantro seeds (sabut dhania)
1 tsp 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