Chicken Pulao

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When it comes to Indian cuisines and their specialties, some of the most well-known dishes are pulao and biriyani. Although pulaos may have a different origin (commonly middle east), they were introduced throughout various countries around the globe. It established itself in Indian cuisines and soon became their specialty. Along with the biriyanis, it became a famous and sort after dish in different cities like Hyderabad and Telangana, etc.

Pulaos are known to be a heavy food consisting of many ingredients. They can be made out of simple vegetables as well as meat, they never fail to full-fill your tummy and satisfy your hunger. In this recipe, we will show you how to prepare a delicious chicken pulao that is guaranteed to make you mouth-water and crave for a second serving.

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Chicken Pulao

Recipe by Amu MCourse: Main CourseCuisine: IndianDifficulty: Easy


Prep time


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Follow the recipe we showcase below which is very tasty & easy to cook 🙂


  • 400 gm Chicken

  • 1 pc Black cardamom

  • 6 pc Cloves

  • 1 tsp Coriander seeds

  • 1 tsp Cumin seeds

  • 1 pc Onion Large Sliced

  • 4 tbsp Cooking oil

  • 1/2 cup Tomatoes

  • 2 tbsp Ginger garlic Paste

  • 1/2 tsp Salt

  • 1 tsp Turmeric Powder

  • 1 cup Basmati rice

  • 1 tsp Red chili Powder

  • 1 pc Bay leaf

  • 1 tsp Garam masala

  • 2+1/2 cup Water


  • In heating, cooking pot adds cooking oil 4 tbsp, then add black cardamom 1 pc, cloves 6 pc, bay leaf 1 pc, cumin seeds 1 tsp, coriander seeds 1 tsp, sliced onion 1 large – stir well and let it fry for 5 – 7 minutes till the onions are light brown.
  • Add chicken 400 gm – stir and cook it for 2 – 3 minutes on medium to high flame.
  • Add ginger-garlic paste 2 tbsp, turmeric powder 1 tsp, red chili powder 1 tsp, garam masala powder 1 tsp, salt 1/2 tbsp – stir everything well with the chicken.
  • Add diced tomatoes 1/2 cup into the chicken – cover and let the chicken cook for about 7 – 8 minutes on medium flame.
  • After 7 – 8 minutes add 2+1/2 cup of water. When the water reaches boiling point (i.e you’ll see the water starts bubbling), add basmati rice 1 cup.
  • Cover with lid and let the rice cook for about 8 – 10 minutes on medium to high flame – remember to give brief stirs in between to avoid food from sticking to the bottom.
  • After proper 8 – 10 minutes the chicken pulao is ready to serve.

Recipe Video


  • Use salt according to your taste and diet requirements.

Nutrition Facts

Nutrition Facts

3 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 21.2g 33%
    • Saturated Fat 3.9g 20%
  • Cholesterol 78mg 26%
  • Sodium 566mg 24%
  • Amount Per Serving% Daily Value *
  • Potassium 780mg 23%
  • Total Carbohydrate 59.7g 20%
    • Dietary Fiber 4.7g 19%
    • Sugars 3.1g
  • Protein 37.5g 75%
  • Calcium 5%
  • Iron 14%
  • Vitamin D 36%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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