Chicken Pulao
Chicken Pulao is a beloved Pakistani dish known for its warm, comforting flavors. Unlike the spicier biryani, this pulao is more subtle — with juicy chicken, basmati rice, and a stock made from whole spices and onions. It’s perfect for a weekday meal, a family daawat, or when you’re craving something wholesome and satisfying.
Ingredients
For the Chicken Masala:
½ kg chicken (bone-in preferred)
1 large onion, thinly sliced
2 medium tomatoes, chopped
1 tbsp ginger garlic paste
½ cup plain yogurt
2–3 green chilies (slit)
½ cup cooking oil or ghee
Salt to taste
Whole Spices:
1 bay leaf
4–5 black peppercorns
2–3 green cardamoms
1 black cardamom
1 cinnamon stick
2 cloves
½ tsp cumin seeds
For the Rice:
2 cups basmati rice (soaked for 30 minutes)
4 cups water or chicken stock
Salt to taste
Instructions
1. Cook the Chicken
Heat oil in a heavy-bottomed pot. Add all whole spices and sauté for 30 seconds until fragrant.
Add sliced onions and cook until golden brown.
Add ginger garlic paste and sauté for a minute.
Add chicken pieces and cook until they turn white.
Add chopped tomatoes, salt, and green chilies. Cook until tomatoes soften.
Stir in yogurt and cook on medium heat until oil separates and chicken is fully cooked (about 10–15 mins).
2. Add Rice
Pour in 4 cups of water (or chicken stock). Bring to a boil.
Add soaked and drained basmati rice. Taste the water and adjust salt if needed.
Cook on medium-high heat until water is mostly absorbed and rice starts to peek through the surface.
3. Dum (Steam)
Cover the pot tightly with a lid. Reduce heat to low.
Steam for 15–20 minutes.
Turn off heat and let it rest for 5 minutes before uncovering.
To Serve
Fluff gently with a spoon. Serve hot with zeera raita, achar, and fresh salad.