Easy One-Pot Chicken Pulao Recipe(Pakistani)

One-Pot Chicken Pulao Recipe

Pulao, also known as pilau, is a traditional rice dish that’s popular in South Asian and Middle Eastern cuisine. It typically involves cooking rice in a flavorful broth with whole spices and either meat or vegetables. Unlike biryani, pulao is generally less spicy and made in one pot, making it a convenient yet delicious option for many.

What is chicken Pulao ?

Chicken pulao is a fragrant, flavorful rice dish where chicken and basmati rice are cooked together with spices in one pot. Originating from South Asian cuisine, particularly popular in Pakistan , chicken pulao is known for its mild yet aromatic blend of spices like cumin, cinnamon, and bay leaves. Unlike biryani, pulao is less spicy and simpler to prepare, making it a convenient, hearty meal that’s perfect for both everyday dinner and special occasions. This one-pot dish is typically served with sides like mint raita (yogurt sauce),tomato Chutney, Shami kabab or Salad.

Ingredients in Chicken Pulao or Chicken Pilau

Chicken

Bone-in pieces work best as they add more flavor to the dish, but boneless chicken can also be used for quicker cooking.

Basmati Rice

The star of any pulao! Long-grain basmati rice is ideal because it stays fluffy and separate after cooking, absorbing the broth and spices perfectly.

Onions

Sauté until golden brown to develop a rich, caramelized flavor in the dish.
Garlic and Ginger Paste

These two ingredients add depth and aroma, infusing the dish with authentic flavors.

Whole Spices

Traditional spices like cinnamon, cloves, bay leaf, cumin, and black cardamom are essential for that distinctive Pakistani chicken pulao taste.

Green Chilies (Optional)

Add a hint of spice without overpowering the dish. Adjust the amount according to your heat preference.

Yogurt

Helps tenderize the chicken and adds a slight tanginess to balance the spices.

Oil or Ghee

Used for sautéing the onions and spices, giving the dish a rich base.

Why This Recipe is a Family Favorite:

This easy chicken pulao recipe is a family favorite for several reasons. First, it’s a one-pot chicken rice recipe, which means fewer dishes and less cleanup—a huge plus for busy households.

The combination of tender chicken, perfectly cooked rice, and aromatic spices is irresistible, making it a go-to dish for many families.

The simplicity of the ingredients makes it budget-friendly, yet the flavors are rich enough for a special occasion. Plus, it’s a dish that everyone enjoys, from kids to adults, thanks to its mild yet flavorful seasoning.

You can easily adjust the spice level to suit your family’s preferences, and it’s a great way to introduce younger ones to the world of spices without overwhelming them.

How to Make Chicken Pulao

Start by rinsing the basmati rice and soaking it for 30 minutes. This step ensures that the rice cooks evenly and remains fluffy.

In a large pot, heat oil or ghee and sauté sliced onions until they turn golden brown. This will form the base of the pulao, giving it a rich and sweet flavor.

Add garlic and ginger paste along with whole spices like cinnamon, bay leaf, cloves, and cumin. Fry these for about a minute until fragrant.

Toss in the chicken pieces and cook until they are browned on all sides. Then add yogurt, green chilies, and salt, cooking for an additional 5 minutes to allow the flavors to meld.

Stir in the soaked rice, followed by water or chicken broth. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer until the rice is fully cooked and the water is absorbed.

Once done, fluff the rice gently with a fork and serve hot.

Plan-Ahead Tips

If you’re planning to make this Pakistani chicken pulao ahead of time, you can prepare the chicken mixture a day in advance. Store it in an airtight container in the fridge, and when you’re ready to cook, simply add rice and water.

You can also cook the entire dish ahead and store it in the fridge for up to 2 days. Reheat it on the stove with a little water and yogurt mixture to refresh the rice. This easy chicken pulao also freezes well—just ensure you cool it completely before freezing in a sealed container. To reheat, thaw in the fridge overnight and warm it up in a pan or microwave.

Tips To Make Best Chicken Pulao

• Use bone-in chicken for extra flavor. If using boneless, reduce the cooking time slightly.
• Avoid stirring the rice too often, as it can break the grains and make the dish mushy.
• Fry the onions until they turn a nice golden brown, but avoid over-frying. If they become too dark, it will affect the color and taste of the rice.
• Rinse and soak basmati rice for 20-30 minutes to achieve fluffy, separate grains.
• Add whole spices like cinnamon, cardamom, and bay leaves during frying for rich aroma.
• Use the right water-to-rice ratio (usually 2:1 for soaked basmati) to avoid mushy or dry pulao.

FAQs

Can I make this Pulao with brown rice?

Yes, but brown rice takes longer to cook, so adjust the water and cooking time.

How long can I store leftover chicken pulao?

Store it in the fridge for up to 2 days. Reheat with a splash of water to keep the rice moist.

Can I use boneless chicken?

For a quicker option, boneless chicken can be used in pulao, but bone-in chicken is ideal. The bones add a rich depth of flavor to the dish through the bone broth, enhancing the taste of the pulao.

What do I serve with chicken pulao?

Chicken pulao pairs well with raita (yogurt sauce), fresh salads, or pickles. A simple green salad or chutney also complements the dish beautifully.

Why does my rice come out mushy?

Mushy rice is usually a result of adding too much water or overcooking. Make sure you measure the water carefully and don’t stir the rice too much while it cooks.

Why does my rice not look fluffy?

If your rice isn’t fluffy, it could be due to not soaking the rice beforehand or cooking at too high a heat. Make sure to soak the rice and simmer it on low heat for the best results.

Want to whip up something tasty? Check out our recipe collection below!

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Easy One-Pot Chicken Pulao Recipe(Pakistani)

Cuisine: Middle Eastern, Pakistani, South Asian Recipe Keys: Corn Free Egg Free Gluten Free Quick Meals

Difficulty: Intermediate Prep Time 10 mins Total Time 10 mins

Servings: 4 Calories: 615

Best Season: Suitable throughout the year

Description

Chicken pulao is a fragrant, flavorful, and simple rice dish that’s perfect for busy weeknights or family gatherings. It’s a one-pot chicken rice recipe that combines tender chicken, aromatic spices, and fluffy basmati rice for a meal that's both satisfying and comforting. This easy chicken pulao is a popular choice in Pakistani households, loved for its balance of spices and minimal preparation time. Whether you’re a beginner or an experienced cook, this dish is a foolproof way to impress your family.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 lb Bone-in chicken (medium sized)

• 1 ¹⁄₂ cup Basmati rice (rinsed and soaked in large bowl)

• ¹⁄₂ cup Vegetable oil

• 1 Small onion (thinly chopped)

• 2 Green chilies (cut in half (optional))

• 1 ¹⁄₂ tsp Ginger paste

• 1 ¹⁄₂ tsp Garlic paste

• ¹⁄₂ cup Yogurt

• 3 ¹⁄₄ cup water

Whole Spices

• 1 ¹⁄₂ tsp Cumin seed

• 1 large brown cardamom

• 4 Green cardamom

• 1 tsp black pepper

• 4 Cloves

• 1 Medium cinnamon stick

• 2 Bay leaves

Ground Spices

• 1 Tbsp salt (adjust to taste before adding the rice)

• 1 Tbsp coriander powder

• 1 Tbsp fennel seeds powder

• 1 tsp red chili powder

• 1 tsp Garam masala powder

Instructions

Easy One-Pot Chicken Pulao Recipe:

1. Soak The Rice:

   Rinse the basmati rice and soak them in water for 30 minutes.

   

2. Fry Onion:

   Use a broad, heavy-bottomed pot. Heat oil over medium heat, then add the sliced onions. Fry, stirring occasionally, until the onions turn golden brown.

   

3. Add Whole Spices:

   Add the spices and stir for about 30 seconds. Next, add the chicken and cook, stirring frequently, until it turns light golden. Then, mix in the ginger garlic paste and stir well to combine. Continue to cook for an additional 2-3 minutes.

4. Add Spices & Water:

   Add salt, pepper, cumin powder, fennel powder, garam masala powder, and green chilies (if using), along with the yogurt. Sauté the mixture for 2-3 minutes until well combined. Then, add water and bring the mixture to a boil over high heat. Once it starts boiling, reduce the heat to medium-low and let it cook for 10-15 minutes.

   

5. Add Rice:

   Taste the broth and adjust the salt and pepper to your liking. Drain the soaked rice and add it to the pot. Stir well and cook uncovered over high heat until the water has fully evaporated.

   

6. Cook On Steam/ Simmer

   Place a clean kitchen towel or foil over the pot, then cover it with the lid. Turn the heat to the lowest setting to allow the rice to cook gently. Let it cook for 20 minutes, as the towel or foil will help trap the steam inside, ensuring the rice cooks evenly. Toward the end of the cooking time, check the rice to ensure it’s done. Once cooked, uncover the pot and gently fluff the rice with a fork before serving.

   

7. Serving suggestions:

   Serve this delicious chicken pulao with kachumber salad, mint raita, tomato chutney, or achar. For a complete meal, pair the chicken pulao with shami kebabs for an extra special treat.

   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 615kcal

% Daily Value *

Cholesterol 100mg34%

Sodium 564mg24%

Total Carbohydrate 69g23%

Dietary Fiber 4g16%

Sugars 2g

Protein 26g52%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Taste test your mixture before adding the rice. Adjust the salt until it tastes noticeably salty, keeping in mind that the saltiness will balance out and become milder once you add the rice.
• You can replace chicken with lamb or beef for a different take on the dish, but adjust the cooking time accordingly.
• To double the quantity of your chicken pulao, simply double all the ingredients in the recipe except water. When doubling the recipe, the water should be slightly less than double to avoid overly soft or mushy rice. For example, if the doubled amount of water is 6 cups, reduce it to about 5 cups for perfectly fluffy rice. This ensures the rice maintains its texture while still being fully cooked.

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