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Chicken Pulao in dish with plates and papad to side

Easy One Pot Chicken Pulao Recipe 

Safira
Easy One Pot Chicken Pulao Recipe - Chicken Pulao is a delicious, easy recipe made with onions, bone in tender, moist chicken, aromatic whole spices and fluffy rice. It is the ultimate comfort food. 
5 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine Indian, Pakistani, South Asian
Servings 4
Calories 460 kcal

Ingredients
  

Rice

  • 500 g Rice 2 cups, Soaked for 30 min and rinsed till water runs clear

Stock

  • 100 ml Oil Vegetable
  • 2 ½ tsp Cumin Seeds
  • 2 tsp Coriander Seeds
  • 2 large Cinnamon Sticks
  • 2 Black Cardamon
  • 6 Green Cardamon
  • 2 tsp Cloves
  • 2 tsp Black Peppercorns
  • 2 Star Anise
  • 1 Chicken divided into 8 pieces, or 8 Chicken Thighs and Drumsticks
  • 600 ml Water

Remaining Pulao Ingredients

  • 2 Bay Leaves
  • 2 Onions Sliced (I use a mixture of Red and White)
  • 3 inch Ginger Crushed (or 2 blocks Ginger paste)
  • 8 cloves Garlic Crushed (or 2 blocks Garlic paste)
  • 2 Green Chillies Pierces or chopped
  • 2 tsp Salt

Instructions
 

  • Heat half the Oil in a large pot and add Cinnamon Stick, Coriander Seeds, Black Peppercorns, Star Anise, Cloves, Black Cardamom and Green Cardamom.
  • Add Chicken and cook for 2 mins to seal.
  • Add 600 ml Water and bring to a boil. Lower the heat to a simmer. Cover the pot and cook till the chicken is tender. Around 30 minutes. You may have to keep checking and topping up the water but I havent had to do this as the chicken releases water too.
  • Remove the chicken and spices from the pot. Reserve the stock and set aside.
  • Heat the remaining Oil and add Bay Leaves. Stir in the sliced Onions. Cook till golden brown.
  • Add Ginger and Garlic to the caramelised onions.
  • Add the soaked Rice, Chicken Stock and Salt.
  • Reduce heat and cover with a tight-fitting lid. Cook for 10 - 12 minutes until the stock has absorbed into the rice. Fluff the rice and enjoy.

Notes

Rice For Pulao

Basmati rice is usually used to make pulao. The basmati rice I prefer is either Mustafa Rice or Tilda Basmati. The rice should be long-grained. Aged basmati yields the best results.

How to cook the rice perfectly

Pre soak the rice 

If time permits, you should always soak your rice for 20 to 30 minutes before cooking.
Soaking the rice removes excess starch, reduces cooking time and makes for a more fluffy overall dish.
If you do not have time to soak the rice, then just thoroughly rinse the rice before adding it to the pot.
Please note that this will change cooking times and quantity of water needed too. Presoaked rice grains require less water for cooking as compared to rice grains which are not soaked.

Add the right amount of water 

It is really easy to add too much water to rice. So make sure that you do not add too much, especially if you have pre-soaked the rice.

Rice To Water Ratio

For the most part, the rice to water ratio in all recipes requires a ration of 1:2. However, this ratio can vary depending on the type of rice used or the cooking method used.
There are some varieties of Basmati rice that come parboiled. They will need less water then a regular Basmati Rice.

What to serve with Chicken Pulao

Raita
This is a yoghurt based side that adds some coolness. I like to serve it with cucumber raita or onion raita.
To make a cucumber one, simply grate or chop half a cucumber, wrap in a towel and squeeze out excess water, then add to 1 cup of yoghurt, 1 tsp dry roasted cumin seeds, salt and a pinch of sugar.
Salad
A fresh refreshing salad made up of cucumber, tomato and onion such as Kachumber salad.  
Papadums
My favourite ones are Cumin Papadums.

Pulao Variations

There are many variations that can be made in a pulao recipe. From adding different meats to using a stock in place of water or spicing with unique spices:
Meat
You can use Lamb/Mutton/Beef in place of chicken. 
Veg Pulao
You can make a Vegetarian version using your favourite veg in place of the meat.
Yoghurt
You can add Yoghurt or Coconut Milk to the dish. Just 1 - 2 tbsp is enough.
Pulao Seasoning
You can use Pulao or Biryani spiced box mixes instead of the whole Garam Masala.
Spices
You can alter the Spices and Herbs according to your taste.
You can tie the Garam Masala spices in a Muslin Cloth. I do this when I use Lamb.
Fried Onions
You can add some crisp golden fried onions as a garnish on the pulao. 
Saffron
You can even add some saffron strands into the dish while cooking pulao.
Vegetables 
Add Vegetables such as chopped carrots, peas, corn to the Pulao to make it more substantial. 
Green Chutney 
Blend together 1 cup of Coriander, a handful of Mint Leaves, 1 Green Chilli. Stir this into the pot when you add the chicken for a different flavour profile. 

Tips to make Chicken Pulao

Rice
Wash the rice until the water runs clean and then soak it for 30 minutes.  This removes excess starch to make for a fluffier pulao with separated grains of rice. 
Cook the rice on medium-low to ensure that the rice doesn’t stick to the bottom.
Whole Spices
The whole spices add loads of flavour here so don’t skip them. As this is a simple recipe, every element and stage is important.
Liquid ratio
This is usually 2 cups of water/stock to 1 cup of rice. The amount of water required in this recipe may vary depending on the type of rice you use.

Storage Suggestions

This pulao keeps well in the fridge in an airtight container for up to 3 days. 
Reheat in the microwave until hot all the way through.

Frequently Asked Questions

Why is the rice mushy?

This usually happens when there is too much water to rice. It can also happen if you cook it over too high a heat.

How to make in an electric pressure cooker 

Press the saute button.
Add oil to the inner pot.
Add Whole Spices. Saute for 30 seconds or until aromatic.
Add Onion, Ginger, Garlic and cook for 5 minutes. 
Add Chicken and cook for 7 - 8 minutes. 
Add the Rice and 2 cups of Water. Stir in Salt. Press Cancel. 
Secure the lid turn the valve to a sealing position. 
Pressure cook on high for 5 minutes. 
Let the pressure release naturally for 5 to 8 minutes. Release any remaining pressure manually. 

Nutrition

Calories: 460kcalCarbohydrates: 88gProtein: 9gFat: 9gSaturated Fat: 2gCholesterol: 6mgSodium: 100mgPotassium: 286mgFiber: 6gSugar: 2gVitamin A: 130IUVitamin C: 7mgCalcium: 119mgIron: 3mg
Keyword Indian Pulao, One pot chicken and rice, Pakistani Rice, Pilaf, Pilau
Tried this recipe?Let us know how it was!