The BEST One-Pot Chicken Pulao

February 20, 2019 by Sarah Mir · Updated July 3, 2025

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The MOST loved recipe on this site, this One Pot Chicken Pulao is weeknight friendly and also great for guests! Tips and tricks for perfect pulao, boneless chicken, and cooking rice in the post.

A plate of pakistani chicken pulao drizzled with raita and a hand in the background reaching for a glass.

You know what’s almost magical about this Chicken Pulao? It’s that once you make this Chicken Pilau every time you think of it, it’s beautiful aroma automatically floods your senses. Actually I kid, what's magical is the taste. I can't get enough and neither can the reviewers below!

Also if you are as big a fan of easy Pakistani chicken recipes as I am you've got to try this scrumptious Pakistani Chicken Ginger and this classic for a reason Chicken Biryani.

Why I make this pulao the MOST

It is a ONE POT meal.
It’s ready in under 45 minutes
Best pulao I have ever eaten
It is SO SIMPLE (more on that below).

Setting yourself up for success: Ingredients matter

Onions: Cooking onions (yellow or red) are best. The sturdy white and sweet vidalia are not your friends here.

Chicken: Bone in is lovely for optimal flavour, but life happens and so I have explained how to sub for boneless a little later in the post.

TIP: if you are getting a small chicken cut from your butcher then "save" the bonier pieces like the neck in your freezer to make delicious stock!

Ginger and Garlic: I highly recommend homemade Ginger Paste and Garlic Paste. You can also grate equivalent amounts of fresh.

4 Tips for Perfect Pulao

1.) Wash and Soak your rice. When you wash your rice (rinse it a few times with water) you get rid of excess starch and when you soak it you give it a head start on fluffiness.

2.) Beautiful caramel onions. Onions are the flavor base of this pulao, don't be shy to build colour and if you feel like you went a little too far then add a splash of water and immediately stop the process!

diced caramelized onions for chicken pulao

3. Tender Chicken: Chicken is a funny protein. It cooks right away and then overcooks right away. Let it simmer in this beautiful masala bath so it pushes past the point of chewy (especially for chicken breasts).

Tip Four: Pay attention when cooking the rice and follow the instructions to make sure your rice is just right. Lots on that below.

Making Pulao Ahead

I get asked often if you can make this chicken pulao (or chicken pilau) ahead for dawats/ dinner parties. Yes folks, it is dinner party good. And yes, you absolutely can make it a day in advance. Here are two ways to do that:

Cook the chicken all the way through then put aside to cool and refrigerate overnight. Warm the chicken through the next day and cook the rice fresh. Ain’t nothing like that fresh fluffy rice.
Make the whole pulao and then gently heat in a covered dish in a preheated oven (325 degrees) until it’s warmed through.

a cooked dish of pakistani chicken pulao with a spoon in it

Can I use boneless chicken for this Pulao?

This is where I am supposed to wax eloquent about the rich flavours of bone in meat, but friends let me tell you - if there was ever a pulao you would relish even with white meat it is this one. I make it often enough with white meat chicken and you could certainly use dark meat as well.

Does the flavor change? Of course. Bone in chicken results in a pulao with more richness and depth, but trust me the boneless version is quite tasty! Boneless thigh is forgiving, but boneless breast requires a little doing because it can dry out.

If you are using boneless breast then add a splash of water when you cover the chicken to cook (half a cup) and simmer for 20 minutes. If the chicken is tender then add the rice, otherwise wait till it is. You want tender, tender, not just cooked.

Why does my rice come out … (insert adjective)

Why does my rice come out mushy?

In a nutshell it is overcooked which is because there was either too much water or too long a cooking time. Once your rice is overcooked it is hard to ‘fix’.

However here are two simple tips for avoiding overcooked rice. Desi totka alert ok?

1) Make sure the water in the pot is only so much that when you put your index finger in it only reaches the first of the lines inside your fingers. This is a tip my SIL whose an incredible cook passed on to me and I swear by it. From there on boil it till your water level falls below the rice and steam and cook the rest of the way.

2) If you feel that the water is still more than you’d like then you have two choices, crank the heat HIGH to evaporate it faster without sacrificing any of the flavour in the water or simply skim some off the top. I won’t tell if you wont. If you decide to crank the water up just watch the pot carefully ok?

Why does my rice not look fluffy?

9 times out of 10 it is because you did not presoak your rice. The 30 minute lazing in a water bath really helps the rice tenderize and cook better. If you skip it the texture of the grain will not be the safe.

You didn’t fluff it. Strange but true. If you don’t open your pot and gently fluff the rice after the chicken pilau is done you run the risk of it (pardon the unattractive word) congealing.

Plate of pakistani chicken pulao with raita drizzled over top

What do I serve with Chicken Pulao?

Well since you asked (or I imagined that you did) if you served this chicken pulao with a simple green raita or even this sabzi one (be still my beating heart), a garlic chutney or achari michein, and shami kabab or kachay keemay ke kabab we would be besties for life. Let’s be besties ok?

If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog !

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4.78 from 126 votes