Chicken pulao is a simple one-pot chicken and rice dish made with mild Indian flavors. This recipe is made with basmati rice, boneless chicken thighs, tomatoes, fresh herbs, and spices.
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This simple chicken pulao recipe is quick to make and is a one-pot meal. Made with mild Indian flavors this is great for a casual lunch or family dinner.
Cost To Make
Estimated cost = $9.88 or $1.64 a serve
Why You'll Love This Recipe:
- This Indian chicken rice is mildly spiced and not as strong and heavy as a chicken biryani and it’s quicker to prepare.
- This chicken pulao is an easy one pot dish and complete meal on its own.
- It reheats very well, making it an ideal leftovers dish for a quick and easy next day lunch.
- This recipe uses ground spices rather than whole spices so there is no unexpected unpleasantness of biting into hard and strong flavoured spices.
Ingredients In This Recipe
The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
Rice – Use basmati rice if you can because it is the best for this type of cooking. However, if you can’t get basmati rice you can use another rice.
Chicken – I prefer to use boneless and skinless chicken thighs. However, you can use chicken breast or cut the meat away from the bones of chicken drumsticks.
Vegetable oil or ghee can be used.
Liquid – Chicken stock (bought, homemade, or made with stock powder) or water can be used.
Onions – Use brown/yellow onions and not red onions because red onions will make the dish sweet and you don’t want that.
Garlic and ginger - If you can use fresh garlic and ginger for the best flavor. However, you can use frozen garlic and ginger, or you can use a bottled ginger garlic paste.
Tomatoes – Fresh tomatoes are best for this recipe.
Coriander and chilli powder - These add flavor to the dish.
Coriander (cilantro) and curry leaves – Try and use fresh for the best flavors but if you can’t get fresh you can use frozen.
Equipment
- Large deep saucepan with lid
- Large sharp knife
- Cutting board
- Kitchen scales
- Measuring cups or jug
- Wooden spoon
- Grater
Step By Step Instructions
Initial Preparation
- Wash the basmati rice under running water, until it the water runs clear. Drain well and put aside.
- Remove as much of the fat from the chicken thigh fillets as you can. Cut into tiny cubes, lightly season with salt.
- Remove the seeds from the tomatoes and dice and chop the onions.
- Roughly chop the coriander (cilantro).
Step 1 - Heat 2 tablespoons oil in a large saucepan, then on medium-low heat fry the onion until lightly golden brown.
Then add the curry leaves, grated ginger, garlic, coriander powder, and chili powder, fry on low heat for 1 -2 minutes.
The mixture is quite dry and can burn easily so keep an eye on it. If you like you can add a splash of water to stop it from sticking to the pan.
Step 2 - Add the chicken, turn up the heat, fry for 2-3 minutes, while stirring the chicken into the spices until well coated and the chicken has turned white in color.
Step 3 – Continue to cook on high heat. Add the diced tomato, peas and mix well, scraping the bottom of the pan to loosen anything that may be stuck to the bottom.
Step 4 - Add the rice, gently stir to mix everything.
Add the coriander leaves, chicken stock, and gently stir. Taste the liquid and adjust the seasoning if necessary with stock powder or salt.
Bring to the boil, lower the heat, cover with a tight-fitting lid, cook on low heat for 25 minutes.
Step 5 - Turn off the heat, remove the lid, use a fork to rake and fluff the rice, replace the lid and let the rice stand for 10 minutes before serving.
Recipe Tips
- Always wash the rice well. Washing the grains removes most of the starch from the grains and this will stop the rice from becoming sticky and mushy.
- If you can get fresh curry leaves use them but, if you cannot get fresh the next best thing would be to use frozen.
If you are having a really hard time finding curry leaves the recipe can be made without them and will still taste nice. - Make sure to remove the seeds from the tomatoes. The seeds and their pulp are full of moisture and if you don’t remove them you will be adding extra liquid to the recipe which can make the rice gluggy.
- You want to taste and season the liquid before putting the lid on the pot and cooking the rice. This is because, the rice will be absorbed and take on the favors of the liquid.
I like to slightly over season the rice because, I find that the cooked rice can be lacking in flavor if you don’t.
Variations
- Now, you might be wondering why this chicken pulao is not yellow like some other chicken pulao recipes. This is because, we aren’t using turmeric powder in the recipe.
If you wanted a yellow color to the rice, add ½ - 1 teaspoon of turmeric powder when you add the coriander and chili powder. - For a richer dish you could replace ½ - 1 cup of stock/water with coconut milk.
Serving Suggestions
How to serve chicken pulao
We like to serve this chicken pulao with either a fried egg with a runny yolk or slices of hard-boiled eggs, toasted slivered almonds, and some peas.
You can even make a simple raita and serve it with that. A raita is a cold Indian side dish made with yogurt and a few fresh ingredients.
To make a raita; mix 1 cup natural (plain unflavored) yogurt with ½ - 1 diced onion, ½ cup or more of seeded and diced cucumber, 1 -2 chopped chilies, 1 tablespoon fresh coriander (cilantro) leaves, then season to taste with salt.
Frequently Asked Questions
Chicken pulao is flavored rice that is seasoned with sauteed aromatics, chicken, and other ingredients, these are then cooked in water or stock.
More Easy Recipes
If you like this recipe you might also like this tomato pulao recipe, or this steamed glutinous rice with chicken (Lo Mai Gai), or this easy Korean ground beef rice bowl or these other easy dinner recipes:
I do hope that you try this chicken pulao recipe! If you do, please come back and leave a comment below to tell me how you went.
Recipe
Easy Chicken Pulao
EQUIPMENT
- Large deep saucepan with lid
- Large sharp knife
- Cutting board
- Kitchen scales
- Measuring cups or jug
- Wooden spoon
- Grater
INGREDIENTS
- 400 grams (2 cups) basmati rice
- 350 grams (12 oz) chicken thigh fillets skinless and boneless
- 2 tablespoons vegetable oil
- 100 grams (1 medium) brown onion diced
- Small handful of fresh curry leaves 1 small spring of about 16 leaves
- 1 teaspoon ginger grated (can also use bottled ginger)
- 3 garlic cloves minced or grated
- 1 teaspoon coriander powder
- 1 teaspoon chilli powder
- 300 grams (2 medium) tomatoes seeds removed and finely diced
- 70 grams (½ cup) peas fresh or frozen
- 3 tablespoons fresh coriander leaves chopped
- 750 ml (3 cups) chicken stock or 3 cups water and 2 ½ teaspoons chicken stock powder
- Salt to taste
Garnish (optional)
- Toasted slivered almonds
- Slices of hard boiled eggs
- Chopped fresh coriander
INSTRUCTIONS
- Wash the basmati rice under running water, until it the water runs clear. Drain well and put aside.
- Remove as much of the fat from the chicken thigh fillets as you can. Cut into tiny cubes, lightly season with salt. Put aside for later
- Heat 2 tablespoons oil in a large saucepan, then on medium low heat fry the onion until lightly golden brown.
- The add the curry leaves, grated ginger, garlic, coriander powder, and chilli powder, fry on low heat for 1 -2 minutes.
- Add the chicken, turn up the heat, frying for 2-3 minutes, while stirring the chicken into the spices until well coated.
- Continue to cook on high heat. Add the diced tomato, peas and mix well, scraping the bottom of the pan to loosen anything that may be stuck to the bottom.
- Add the drained rice, gently stir to mix everything.
- Add the coriander leaves, chicken stock (or water and stock powder if using) and gently mix. Taste the liquid and adjust the seasoning.
- Bring to the boil, lower the heat, cover with a tight-fitting lid, cook on low heat for 25 minutes.
- Turn off the heat, remove the lid, use a fork to rake and fluff the rice, replace the lid and let the rice stand for 10 minutes before serving.
Notes
- Always wash the rice well. Washing the grains removes most of the starch from the grains and this will stop the rice from becoming sticky and mushy.
- If you can get fresh curry leaves use them but, if you cannot get fresh the next best thing would be to use frozen. If you are having a really hard time finding curry leaves the recipe can be made without them and will still taste nice.
- Make sure to remove the seeds from the tomatoes. The seeds and their pulp are full of moisture and if you don’t remove them you will be adding extra liquid to the recipe which can make the rice gluggy.
- You want to taste and season the liquid before putting the lid on the pot and cooking the rice. This is because, the rice will be absorbed and take on the favours of the liquid. I like to slightly over season the rice because, I find that the cooked rice can be lacking in flavour if you don’t.
- This rice is not yellow like some other chicken pulao recipes. This is because, we aren’t using turmeric powder in the recipe. If you wanted a yellow colour to the rice, add ½ – 1 teaspoon of turmeric powder when you add the coriander and chili powder.
- For a richer dish you could replace ½ – 1 cup of stock/water with coconut milk.
Mary says
Nice and tasty.