Easy Chicken Pulao Recipe: Flavorful One-Pot Meal in Minutes

Name: Easy Chicken Pulao Recipe: Flavorful One-Pot Meal in Minutes
Prep time: 15 min
Cook time: 47 min
Total time: 62 min
Yield: 4
Cuisine: Indian / Pakistani
Ingredients: 500 grams Chicken (Boneless, cut into cubes); 2 cups Basmati Rice (Soaked for 30 minutes); 1 large Onion (Sliced); 2 tablespoons Ginger-Garlic Paste; 2 medium Tomatoes (Chopped); 1/2 cup Yogurt (Plain, full-fat); 1/4 cup Cooking Oil; 1 teaspoon Cumin Seeds; 1 teaspoon Coriander Powder; 1/2 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder (Adjust to taste); 1 teaspoon Garam Masala; to taste Salt; 3 cups Water (Or as needed); for garnish Fresh Coriander (Chopped)

Learn how to make a quick and delicious Chicken Pulao with this easy-to-follow recipe. This savory rice dish, infused with aromatic spices and tender chicken, is perfect for a satisfying meal. Ideal for busy weeknights, it brings the authentic flavors of South Asian cuisine to your table in one pot.

#Chicken

#Pulao

#Rice Dish

#One Pot

#Quick Meal

#Spicy

#Main Course

Delicious Chicken Pulao Ready to Serve

Recipe Information

15m

Prep Time

47m

Cook Time

1h 2m

Total Time

Servings

Medium

Indian / Pakistani

English

Nutrition (per serving)

480

Calories

35g

Protein

55g

Carbs

15g

Fat

Chicken and Spices Simmering

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fluffy Basmati Rice in Pulao

Instructions

0/7 completed

1
Heat oil in a large pot or pan over medium heat. Add sliced onions and sauté until golden brown, about 8-10 minutes.
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10m
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Heat oil in a large pot or pan over medium heat. Add sliced onions and sauté until golden brown, about 8-10 minutes.
10m
Sautéing onions slowly ensures a deep flavor base for the pulao.
2
Add ginger-garlic paste and cumin seeds. Sauté for 1-2 minutes until fragrant.
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2m
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Add ginger-garlic paste and cumin seeds. Sauté for 1-2 minutes until fragrant.
2m
Don't burn the ginger-garlic paste; cook until the raw smell disappears.

3
Add the chicken cubes and cook until they are lightly browned on all sides, about 5-7 minutes.
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7m
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Add the chicken cubes and cook until they are lightly browned on all sides, about 5-7 minutes.
7m
Browning the chicken adds flavor and helps seal in juices.
4
Stir in chopped tomatoes, yogurt, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 5 minutes, mashing the tomatoes lightly, until the oil separates from the masala.
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5m
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Stir in chopped tomatoes, yogurt, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Cook for 5 minutes, mashing the tomatoes lightly, until the oil separates from the masala.
5m
Cooking the masala until oil separates ensures spices are well-cooked and flavorful.
5
Drain the soaked basmati rice and add it to the pot. Gently mix with the chicken and masala, ensuring the rice grains are coated without breaking them. Pour in 3 cups of water and bring to a rolling boil.
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3m
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Drain the soaked basmati rice and add it to the pot. Gently mix with the chicken and masala, ensuring the rice grains are coated without breaking them. Pour in 3 cups of water and bring to a rolling boil.
3m
Be gentle when stirring the rice to maintain its long grains.

6
Reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Do not lift the lid during this time.
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20m
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Reduce the heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until all the water is absorbed and the rice is cooked through. Do not lift the lid during this time.
20m
A tight lid and low heat are crucial for perfectly cooked, fluffy rice.
7
Once cooked, turn off the heat and let the pulao rest, covered, for another 5 minutes. Then, gently fluff the rice with a fork, garnish with fresh coriander, and serve hot.
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10m
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Once cooked, turn off the heat and let the pulao rest, covered, for another 5 minutes. Then, gently fluff the rice with a fork, garnish with fresh coriander, and serve hot.
10m
Resting allows the steam to distribute evenly, resulting in fluffier rice.