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Chicken Pulao (Pakistani Recipe)
5 from 15 votes

Chicken Pulao (Pakistani Recipe)

Chicken Pulao is a Pakistani rice dish featuring bone-in chicken cooked with aromatic whole spices like cinnamon, cardamom, and cloves, combined with basmati rice. The chicken is first browned with caramelized onions and garlic, then simmered with a spice sachet before the soaked rice is added and cooked together to a fluffy finish, delivering fragrant and flavorful results.

Prep Time
15 mins
Cook Time
45 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 8 people
Calories: 429 kcal
Course: Main Course
Cuisine: Indian, Pakistani

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

    Cup of Yum
  1. Wash and rinse the rice till the water runs clear and soak it for a minimum of 30 minutes. (see notes)
  2. Wash and prep Chicken if it needs to be cut and/or skinned.
  3. Heat the oil and add the sliced onions, cooking till they're a dark golden brown. (see notes)
  4. Add the garlic paste and sauté for 1 minute.
  5. Add the chicken and stir till it turns opaque (no pink should be visible).
  6. Add 2 Cups of water, cover and cook for 15 minutes to tenderize chicken.
  7. Add all the whole spices to a cheesecloth and tie the ends to create a sachet. (see notes)
  8. Uncover the chicken, and cook on high till all the water evaporates.
  9. Add the salt and coriander powder and saute until the onions are completely broken down and the chicken is medium brown.
  10. Strain the rice and discard the water it was soaking in.
  11. Add the rice along with the sachet of spices to the chicken, along with 3 cups of water.
  12. Cook till the water has evaporated, and sprinkle the black cumin seeds on top.
  13. Reduce the flame to the lowest setting, seal the pot with foil, place the lid on top and steam it for 15 minutes.
  14. 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

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%)

Nutrition Facts

Serving: 8 people

Amount Per Serving

Calories 429

% 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.