Chicken Pulao (Pakistani Recipe)
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
8 people
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Calories
429 kcal
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Course
Main Course
Chicken Pulao (Pakistani Recipe)
Description
Chicken Pulao uses bone-in chicken pieces cooked in oil with onions browned to a deep golden color and fragrant garlic. Whole aromatic spices—cinnamon, bay leaf, black cardamom, peppercorns, cloves, star anise, cilantro seeds, and black cumin—are bundled in a cheesecloth sachet and simmered with the chicken to infuse gentle spice notes throughout.
After simmering the chicken till tender and the liquid evaporates, soaked basmati rice is added along with water, and the pulao is cooked until fluffy, allowing the rice to absorb the combined flavors of chicken, spices, and caramelized onions. The final meal balances savory meat with fragrant, separated rice grains.
Serving Chicken Pulao pairs well with yogurt or salad, and the whole spices are removed before serving. This dish is widely appreciated for its aromatic depth and balanced richness from the bone-in chicken.
Key elements include careful rinsing and soaking of rice to achieve ideal texture, use of bone-in chicken for flavor, and maintaining oil quantity to keep rice separate. The spice sachet makes it easy to infuse yet remove potent whole spices post-cooking.
Ingredients
- 2 lbs chicken (see notes)
- 2 cup basmati rice (see notes)
- ½ cup neutral cooking oil generic cooking oil
- 2 onion
- 2 tablespoon garlic
- 2 teaspoon salt
- 2 teaspoon coriander powder (dhania powder)
- 5 cups water (see notes)
- 1 cinnamon stick
- 1 black cardamom (bari elaichi)
- 10 black peppercorns saabat kali mirch, whole
- 5 cloves (long)
- 3 bay leaf tez pata
- 2 star anise (badian ka phool)
- 2 teaspoon cilantro seeds (sabut dhania)
- 1 teaspoon black cumin (kala jeera)
Instructions
- Wash and rinse the rice till the water runs clear and soak it for a minimum of 30 minutes. (see notes)
- Wash and prep Chicken if it needs to be cut and/or skinned.
- Heat the oil and add the sliced onions, cooking till they're a dark golden brown. (see notes)
- Add the garlic paste and sauté for 1 minute.
- Add the chicken and stir till it turns opaque (no pink should be visible).
- Add 2 Cups of water, cover and cook for 15 minutes to tenderize chicken.
- Add all the whole spices to a cheesecloth and tie the ends to create a sachet. (see notes)
- Uncover the chicken, and cook on high till all the water evaporates.
- Add the salt and coriander powder and saute until the onions are completely broken down and the chicken is medium brown.
- Strain the rice and discard the water it was soaking in.
- Add the rice along with the sachet of spices to the chicken, along with 3 cups of water.
- Cook till the water has evaporated, and sprinkle the black cumin seeds on top.
- Reduce the flame to the lowest setting, seal the pot with foil, place the lid on top and steam it for 15 minutes.
- Uncover the pot, remove the foil, and lightly fluff the rice. Remove the sachet of rice before serving.
Notes
- Use bone-in chicken for richer flavor development in the pulao.
- Rinse and soak basmati or Sela rice to remove starch and achieve fluffy texture.
- Use the whole spice sachet to infuse aroma and remove before serving.
- Maintain the recommended oil quantity to keep rice grains separate and prevent sticking.
- Keep water on hand to deglaze the pan for perfect caramelization of onions.
- The amount of salt balances the starch release from rice, so measure carefully to avoid blandness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1person | |
| Calories | 429kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 632mg | 26% |
| Potassium | 227mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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