How To Make Chicken Pulao

Abhijit Author

By Abhijit

Last Updated Aug 8, 2022


How To Make Chicken Pulao/Murgh Pulao/One pot chicken pulao

How To Make Chicken Pulao

Indian pulao is made with meats (chicken or mutton), Paneer/Indian cottage cheese, and simple vegetables. In pulao there is no layering with rice is required like Biriyani. In Pulao, the rice is cooked along with meat or vegetables. The chicken is cooked along with soaked basmati rice and other whole spices along with onions and dry fruits; this is How To Make Chicken Pulao/Murgh Pulao/One pot chicken pulao. The chicken chunks I choose here are boneless, but you can take any type of piece. Now step by step I will share the recipe.

Equipment required

  1. Big Kadai or vessel
  2. Spatula
  3. Mixing bowl

Ingredients

  1. Chicken-5 boneless medium pieces/400 gm
  2. Rice-250 gm basmati rice
  3. Oil-2 tbsp
  4. Ghee-1 tbsp
  5. Cashews-18-20
  6. Onion-2 (slices)
  7. Carrot-1/2 (Julian cut)
  8. Capsicum-1/2 (tiny pieces)
  9. Grated garlic-ginger-1 tbsp
  10. Turmeric powder-1 tbsp
  11. Cumin powder-1/2 tbsp
  12. Red chili powder-1/2 tbsp
  13. Bay leaves-2
  14. Cumin seeds-1/2 tbsp
  15. Whole spices (green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
  16. Whole red chili-2
  17. Salt to taste

How To Make Chicken Pulao

Heat oil in a Kadai

Chicken Pulao step1

Add bay leaves red chili and other whole spices

Chicken Pulao step2

Now add sliced onions, and sauté them

Chicken Pulao step3

Add chicken chunks and stir fry them till the color changes to white.

Chicken Pulao step4
Chicken Pulao step5

Now add grated garlic-ginger, then add turmeric powder, cumin powder, red chili powder, and salt

Chicken Pulao step6

Mix them nicely

Chicken Pulao step7

Stir them continuously till the raw smell of the spices goes off

Chicken Pulao step8

Add carrot, and capsicum and sauté them for 30 seconds or till the raw smell of ginger-garlic goes off

Chicken Pulao step9

Now add soaked basmati rice (which I washed and soaked for 30 minutes)

Chicken Pulao step10

Mix them well with chicken and other spices.

Chicken Pulao step11

Stir them continuously; otherwise, they will burn in the bottom, which leaves a bad smell in the pulao.

Chicken Pulao step12

Add water, which is double the quantity of rice

Chicken Pulao step13

Add 1 tbsp ghee and mix it, cover the lid and allow them to cook for 10-12 minutes on medium flame

Chicken Pulao step14

After 6 minutes open the lid and add the cashews and again cover the lid.

Chicken Pulao step15
Chicken Pulao step16

Turn off the flame, open the lid and mix them nicely, and keep it 2 minutes without cover and let the rice set.

Chicken Pulao step17
Chicken Pulao step18
Chicken Pulao step19

Transfer them to a serving plate/bowl and serve hot with raita.

Chicken Pulao step20

My other post on pulao recipes are Vegetable Pulao, Gobindobhog chaler Misti pulao, Gobindobhog chaler chicken pulaoBasanti pulao, muri ghonto/fish head pulao

How To Make Chicken Pulao

How To Make Chicken Pulao

Indian pulao can bemade with meats (chicken or mutton), Paneer/Indian cottage cheese and simplevegetables. In pulao there is no layering with rice is required like Biriyani.In Pulao the rice is cooked along with meat or vegetables. Thechicken is cooked along with soaked basmati rice and other whole spices alongwith onions and dry fruits; this is How To Make Chicken Pulao/Murgh Pulao/One potchicken pulao.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course chicken
Cuisine Indian
Servings 2
Calories

Equipment

  • A kadai or a fry pan
  • Spatula
  • mixing bowl

Ingredients
  

  • 400 gm Chicken
  • 250 gm Basmati rice
  • 2 tbsp Oil
  • 1 tbsp Ghee
  • 2 Onion (sliced)
  • 1 tbsp Grated ginger-garlic
  • 1/2 carrot (julian cut)
  • 1/2 capsicum (small cut)
  • 1 tbsp  turmeric powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp red chili powder
  • 2 whole red chili
  • 2 bay leaves
  •  Wholespices (green cardamom-2, cloves-5, cinnamon stick-1 inch, bay leaves-2, and peppercorns-10)
  • 1/2 cumin seeds
  • salt

Instructions
 

  • Heat oil in a kadai
  • Add bay leaves red chili and other whole spices
  • Add sliced onions, and sauté them
  • Add chicken chunks and stir fry them till the color changesto white.
  • Add ginger-garlic, then add turmeric powder, cumin powder, red chili powder and salt
  • Mix them nicely
  • Stir them continuously till the raw smell of the spices goesoff
  • Add carrot and capsicum and sauté them for 30 seconds
  • Now add soaked basmati rice (which was washed and soaked for30 minutes)
  • Mix them well with chicken and other spices.
  • Stir them continuously; otherwise it will burn in bottom.
  • Add water (quantity of water should be the double of the ricetaken)
  • Add 1 tbsp ghee and mix it, and cover the lid and allow themto cook for 10-12 minutes in medium flame.
  • After 6 minutes open the lid and add the cashews and againcover the lid.
  • Turn off the flame, open the lid and mix them nicely, and keep it 2 minutes without cover and let the rice set.
  • Transfer them to serving plate/bowl and serve hot withraita.

Video


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