A Flour & Spice family favourite, this aromatic and flavorful Pakistani Chicken Pulao or Chicken Pilau is made in one pot and comes together in under 45 minutes with only 15 minutes of active cooking/prep. Weeknight friendly and also great for guests
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.
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 weekday staple Chicken Masala!
A quick thank you to Bajias Cooking on YouTube from whom I adapted this recipe!
Table of contents
Why I make this pulao the MOST
- It is a ONE POT meal.
- It’s ready in under 45 minutes
- The robust flavour
- It is SO SIMPLE (more on that below).
Ingredients in Chicken Pulao or Chicken Pilau
Okay let’s do a little ingredient walk through - shall we?
Basmati Rice: VERY important. Please don’t use any other kind.
Onions: White or Red, upto you. I prefer white because they tend to cook and cook down faster.
Chicken: Please note I haven’t tried this with any other protein
Spices: Coriander, Whole pepper, Cumin Seeds, Salt. Pretty straightforward
Chilies: fresh green and dried whole red - trust me, it works! You get the flavour without overwhelming heat!
Ginger and Garlic: I highly recommend homemade Ginger Paste and Garlic Paste. You can also grate equivalent amounts of fresh.
Nutmeg: I crack one big piece but you can put in ¼ tsp of the powder, less is more here!
Mace: 2 small pieces or ¼ tsp powder, if you put too much the pulao gets an acrid taste
Bay leaves: 1 big dried or two smaller ones.
How to make this EASY Chicken Pulao
Step One: Wash your rice until the water runs clear, and soak it in room temperature water.
Step Two: Heat oil in a pot and add your diced onions. The darker the onions the richer the pulao taste will be, but with these aromatics you don’t need to go as dark as I do in the video. However, please, dear friend, do not go darker than that! A warm amber works well here 🙂
Step Three: Add the chicken you are using for your pilau, saute till it changes colour
Step Four: In go the rest of the spices and aromatics, mix them in well and cook the chicken covered on low till tender.
Step Five: Add in the rice, water, remaining salt and green chilies and bring the rice to a boil.
Step Six: Turn the heat down and cook partially covered for 7-8 minutes or until the water drops below the surface of the rice. Cover and cook on low for another few minutes until fully absorbed.
Make ahead tips
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.
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!
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 come out hard?
This is where I tell you that the age old practice of how much to cook rice has failed me. I would always hear that we should cook rice until you can see a white dot in the middle.
While that tip works well for biryani rice, it DOES NOT work for most pulaos. A harder rice grain takes longer to cook period. In this situation we want the rice cooked through, but with a slight bite to it.
Preosaked rice btw is also less likely to be hard. More soaking info below
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.
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?
Pakistani Chicken Pulao Video
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 !
Easy & Flavorful One-Pot Chicken Pulao (Pakistani)
Ingredients
- 2.5 cups Basmati Rice, washed and soaked.
Pulao Masala
- 1.5-2 lb chicken (bone in, mixed pieces, see notes)
- 3 onions diced
- 1 tbsp garlic paste
- 1.5 tbsp ginger paste
- 2 tsp salt
- 2 tsp coriander powder
- 1 tsp whole black pepper
- ½ tbsp cumin seeds
- 1-inch piece cinnamon
- 3 black cardamoms
- 5-6 whole red chillies
- 1 bay leaf
- 1 piece of nutmeg, break/chop into a rough quarters (optional)
- 2 pieces javetri/mace (optional)
- 4-5 whole green chillies
Instructions
- Wash your rice in a few changes of water until it runs clear then soak while you start your pulao.
- Heat a very generous lug of oil in a pot big enough to cook your pulao in
- Add the onions and cook on medium heat till amber
- Now add the chicken and saute until the pieces are all white
- Add all the remaining pulao masala ingredients except the green chillies
- Mix well, saute on medium high heat for two minutes
- Let the masala come to a boil, then simmer on low until the chicken is done. The chicken releases it's own liquid so you shouldn't need to add any unless the masala seems like it will stick/burn.
- When the masala is ready the oil will have risen to the top and the chicken will be tender. This can take anywhere between 25-30 minutes depending on your chicken.
- Once the chicken is done add the rice, green chillies, and 3.5 cups of water to the pot along with 1.5 tsp salt
- Mix well and taste, it should be just a little salty.
- Bring the pulao to a boil and cook partially covered until almost all the water has evaporated then close the lid completely for 5-8 minutes until the remaining moisture has absorbed and the rice is done.
- Gently fluff the rice from the sides and serve with your chutney/raita/achar of choice
Notes
- mace and nutmeg are entirely optional, but I do love the rich notes they add. If you don't have them handy don't worry. If you only have the powders then ¼ tsp of each is good. Taste the masala and add more if you wish before adding the rice
- There is a total of 3.5 tsp of salt in this recipe. I use table salt and in Canada it is far less salty than that in other parts of the world. Please start with less and adjust according to your tastebuds!
Update: this post was updated in October of 2022 to better explain the steps and add a video. If you are wondering if this is the same Hyderabadi Chicken Pulao recipe you've made before that looked as below then you're in the right place!
When do we add the green chilies?
Hi Sanam! With the rice - so sorry that was my bad, have corrected the recipe. Thank you so much for pointing that out. Do let me know what you think!
The instructions also don't include when to add the ginger and garlic paste
Hi! They are included as part of remaining Pulao ingredients - happy cooking!
Just made this recipe yesterday and had leftovers today...so I HAD to come back here and add my two cents of how wonderful this recipe turned out! My late nano made it like this, her secret to the chicken always turning our juicy.
Sarah, would u think if I kept all the dry masala in a cloth/strainer it'd taste the same? Or maybe I should increase their quantity to get the same taste and aroma?
Thankyou for this wonderful share! Guess who'll be trying more of ur recipes soon 🙂
Ohmigod thank you for taking the time to share your thoughts here - means SO much! My husband always talks to me about putting the masala in a strainer and I think it's doable to some extent. The cumin seeds just taste better when they're 'cooked' but the rest of it can go in a potli, I'd just increase it all by 25%!
For the browning effect - The one trick this wonderful afghan lady, Nooria Ali, taught on her YouTube channel is to:
1. Fry the onions till they are brown. 2 taken them out of the pot. 3 Mash’m/ roughly grind them. Finally, add them back in after you’ve cooked the chicken a bit. So, in your recipe, I would add them back in step 5.
Thanks Len! We typically do that for Korma and layered rice dishes like Biryani never thought to try it for a pulao!
Thank you, this is the best recipe I have ever come across. God bless:)
wow! thank you!!!!
Yummy food.... love to see my Pakistani sisters working so well on internet!!
Thumbs up!!
Thanks SO SO much!
Salaam Sarah,
I was wondering, do you add boiled water in the pan or just water at room temperature ? ( Step 8 )
Thanks
Great question! Hot water always speeds up the process so that's best!
I am a very bad cook but Covid has got me cooking. I am a Pakistani living in London and I want to always make Pakistani dishes so that I can stay in my tradition. I tried this Pilau and it came out so good. The way you have written the recipe and the way you have made the steps so clear has helped me so much! I cannot believe I can make Pilau now without having to buy a packet and actually cook from Scratch!, My husband was so impressed with his dish. Been married for 10 years and been eating out so much and talking food from Mums house. Finally I can be a cook- Thanks to your recipes
Mrs Abdul!!! I am SO SO SO thrilled to hear that!!! Thank you so very much for trying the recipe and for sharing your feedback!
Sarah, this recipe is not scrumptious, its a killer! I absolutely loved the flavors the warm spices like nutmeg, mace etc brought to the rice. I added a little fennel just for the yakhni’s sake, I can’t make pulao without it lol. I couldn’t stop eating (hot!)spoonfuls of it after it came off of dum, it was so flavourful! Thankyou so much for sharing this delight with us! And for the other desi recipes, <3
Zainab I saw your comment and then instantly added the Pulao to this weeks meal plan because this saunf idea is genius and I want to try it too! SO SO glad you enjoyed it!!!
Hi, I can't wait to try this recipe. I just wanted to ask if we add some sauna to this, would we need to grind it first to a powder ? Or whole ? If so, how much would you use ? Thanks
Hi Shazia! I assume you mean saunf and that would be a nice addition but honestly you don't need it here. If you do want to add it then crush the saunf lightly to powder it and add it when you are sauteeing the chicken because saunf tends to burn easily. I would not use more than a tsp because then it would compete with the other flavours!
Hi Sarah! I'm not one to normally comment underneath things online but I just had to thank you for this amazing recipe!!
Growing up in a western country, I often struggle to stay strongly connected to my Pakistani heritage, so I've really been focused on attempting to learn the cuisine. This was the very first time I've made pulao, and it was so good my mother was impressed (especially with how tender the chicken turned out).
To anyone trying to decide on a recipe to make pulao, don't bother looking past this one- its perfect!
WOAH! Thank you so so much Aisha for taking the time and for your kind words! It is much appreciated!
Loveeee this recipe. I had a fear of cooking rice before lol because I can never get the "cooking" part right. Whether it be the amount of water or the time for the rice to cook. It's basically always a mess. I really enjoy making this recipe though, thank you 🙌🏼
I am so so glad to hear it! Also I know that stress so well! I am from a family of roti eaters and when I got married and my husband wanted rice alllll the time I was perpetually stressed out!
This is a wonderful recipe, just made today for my family's get together lunch!!
Everyone loved it!
Thank you SO much! Am glad to hear your family enjoyed it!
Steps 6-7 are on low flame the entire time for chicken to be completely cooked ?
Yes! If you’re cooking chicken on high heat it’ll get rubbery!
Do I keep the flame on low for all of step 6-7 (the entire 25-35 minutes?)
Because the peppers are whole, do you still find it not kid friendly?
My kids love the flavour here so they're happy to pick them out, but if you want you can actually put all the whole spices in a tea infuser ball and cook the meat with that inside!
Turned out perfect !!!wouldn’t change a thing!
That's great to hear! Thank you Zenab!
I came to look up a pulao recipe and was surprised when I saw my own comment lol. I'm sure it was great and that's why I keep trying your recipes. Thanks for your hard work!
Sanam Soomro you are the best!
Love this recipe. Sooo tasty! Just can't get the rice nice and fluffy..
Hi Saeeda!!! Thank you so so much! In terms of getting the rice fluffier your brand of rice may need just a little more water - try that and let me know!
Hi Sarah, thanks for this amazing recipe. I have two questions. Firstly, in step 6, when you say simmer chicken on low- is that covered or uncovered? Secondly, in step 10, whe you say bring to boil then cook partially covered- is it on the same boil flame?
I’m not really an intuitive cook so need specific directions! Apologies if it’s obvious!
I made this and it’s delicous but did stick a bit to the bottom so wanted to figure out the smaller details. Thanks!
great questions! simmer on low covered for the chicken and partially covered on low-medium heat! Its's not always obvious at all! I am SO So sorry for not including that. Also if it did stick then you need to just reduce the flame, cook times do vary by rice though
Everyone loved it. Keep it up
I am SO glad! This is one of my alllll time favourites!
Are the red chilis dried red chilies?
Yes!
This recipe is fantastic, my grandma makes this dish frequently and I've always wanted to learn how to do it. This has been the closest one I've managed to find, although I think my grandmother puts 'less' seasoning in. I think the additional ingredients for the Pilau Masala part are definitely worth it though! Other versions I saw essentially used a broth to cook the rice and chicken into which wasn't the method I was familiar with.
I've wanted to learn some more pakistani dishes, and this one has always been one of my favourites. One issue I had with the dish was the rice at the end. It still seemed fairly moist even though the liquid had mostly evaporated at this point. I tried what my grandma does and put the pan in the oven on a low heat for about 20 minutes (I think my grandma does it for even longer). It dries out the rice slightly and makes the grains more 'individual' if that makes sense?
Overall, I am so glad I found this recipe, it'll be sure to impress visitors, especially since it's a nice flavourful dish that isn't spicy (if you exclude the peppers), as many other Pakistani dishes have a heat that guests aren't well accustomed to haha!
Hi Jack! I am so glad this recipe was able to help you recreate some of that taste that you were looking for. It is definitely heavier on the spices than a yakhni pulao (broth based). Re: the rice, cook times tend to vary by brands so if you want you can just crank up the heat a little the next time to dry it out more. Hear you loud and clear on wanting separate rice grains!
Hi, I tried a modified version of your recipe. Did it without chicken. The final product is very moist and perfumed , it is a delight for the senses. I added grilled almonds to the rice before serving. The comments I got from my wife is so positive that I will try it again with chicken next time.
Thank you so much for this very authentic recipe.
Francois
The almonds sound like a brilliant addition! Thank you so so much for sharing this!
Love the recipe. Was so easy to put together and it tasted fantastic!
Yay!so happy to hear that!
Do you put red chilli paste or chopped or whole?
Whole dried!
Thank you so much for this recipe I grew up eating pulao when I would visit my pakistani family in Birmingham, UK as a child. I never imagined I would be cooking it as an adult but the recipe is really easy and tasty! Thanks again.
I am THRILLED to hear it worked out for you!
Tried your recipe turned out great, thank you. I did not roast the Jeera, next time I will. The colour was great. Have you ever used Jewel in your Biryani — it’s excellent. It gives the Biryani a beautiful aroma.
I have not! Thank you so so much for that tip! So glad you enjoyed the recipe 🙂
Absolutely divine! It's a fool proof recipe and my family loves it. Jazak Allah for sharing 🙏 ❤️.
Qs: how long do you soak the rice( I know it'll depend on the brand but still, also will it turn out the same if chicken masala is prepared in advance,say for a dinner and rice is added right before serving. Hope it makes sense)
I am so happy you like it! I typically soak rice for thirty minutes and I have prepped the masala in advance for dawats and while it isn't the same as fresh it is still so good!
I have made chicken pulao for the first time and it turned out awesome..
I was so much worried as it was my first time I was cooking rice for my husband..and he just loved it..chicken pulao is his favourite dish..
thanks for sharing…
That's great!!!! This is my favourite pulao and I am SO SO happy you and your husband enjoyed it!
solid pulao recipe! thank you for sharing and making us look good LOL
always always a pleasure! thank you for rating it!
Amazing website and Delicious recipes, can you subscribe me to your newsletter, please?
thank you and I will get on it!
This recipe was amazing. i tried it and it turned out so yummy. keep it up.
Thank you! Glad you enjoyed it!