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.
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!
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.
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.
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 !
The BEST One-Pot Chicken Pulao
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
Video
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!
- Instructions for cooking boneless chicken in post
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!
Sanam Soomro says
When do we add the green chilies?
sarahjmir@gmail.com says
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!
Faiza Rasheed says
The instructions also don't include when to add the ginger and garlic paste
Sarah Mir says
Hi! They are included as part of remaining Pulao ingredients - happy cooking!
Sam says
Love how easy to follow this is and tastes so nostalgic!
Sarah Mir says
Yay! I am glad to hear that! thank you for your rating/review!
Maryem says
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 🙂
sarahjmir@gmail.com says
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%!
Len says
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.
sarahjmir@gmail.com says
Thanks Len! We typically do that for Korma and layered rice dishes like Biryani never thought to try it for a pulao!
Vishal says
Thank you, this is the best recipe I have ever come across. God bless:)
sarahjmir@gmail.com says
wow! thank you!!!!
Rohaina says
Thank you for sharing your recipes Sara,I just have one silly question.In Step 9 you mentioned that add rice and other ingredients. Do we add rice to boiled water or rice and regular temperature water?
Sarah Mir says
Not silly at all! Boiled water makes it go faster, but I typically use warm tap water (tap water is safe for drinking where I am)
Fitsome Health says
Yummy food.... love to see my Pakistani sisters working so well on internet!!
Thumbs up!!
sarahjmir@gmail.com says
Thanks SO SO much!
Yaz says
Salaam Sarah,
I was wondering, do you add boiled water in the pan or just water at room temperature ? ( Step 8 )
Thanks
sarahjmir@gmail.com says
Great question! Hot water always speeds up the process so that's best!
Mrs Abdul says
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
sarahjmir@gmail.com says
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!
Zainab S says
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
sarahjmir@gmail.com says
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!!!
Shazia says
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
Sarah Mir says
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!
Aisha says
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!
sarahjmir@gmail.com says
WOAH! Thank you so so much Aisha for taking the time and for your kind words! It is much appreciated!
Sini says
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 🙌🏼
sarahjmir@gmail.com says
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!
Majida says
This is a wonderful recipe, just made today for my family's get together lunch!!
Everyone loved it!
sarahjmir@gmail.com says
Thank you SO much! Am glad to hear your family enjoyed it!
Farah says
Steps 6-7 are on low flame the entire time for chicken to be completely cooked ?
sarahjmir@gmail.com says
Yes! If you’re cooking chicken on high heat it’ll get rubbery!
Fatah says
Do I keep the flame on low for all of step 6-7 (the entire 25-35 minutes?)
Saarah says
Because the peppers are whole, do you still find it not kid friendly?
sarahjmir@gmail.com says
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!
Zenab Alvi says
Turned out perfect !!!wouldn’t change a thing!
sarahjmir@gmail.com says
That's great to hear! Thank you Zenab!
Sanam Soomro says
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!
sarahjmir@gmail.com says
Sanam Soomro you are the best!
V says
Salaam, is it possible to use this recipe for lamb too? How would the recipe differ for lamb?
Thank you
Sarah Mir says
Salaam! That's a great question, I would assume that you can make it with lamb, but just cook the lamb before adding the rice to the pot. This will take longer than chicken but it should work! Lamb can also typically handle/need more spices so I'd suggest adding in a teaspoon of garam masala while sauteeing it.
Seeda says
Love this recipe. Sooo tasty! Just can't get the rice nice and fluffy..
sarahjmir@gmail.com says
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!
Amélie Peter says
whay brand rice dis you use
Sarah Mir says
Hey Amelie! I use a good long grain basmati - Falak, India Gate or Tilda!
Aleena says
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!
sarahjmir@gmail.com says
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
Sumaira says
Everyone loved it. Keep it up
sarahjmir@gmail.com says
I am SO glad! This is one of my alllll time favourites!
Reema Alvi says
Are the red chilis dried red chilies?
sarahjmir@gmail.com says
Yes!
Jack says
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!
sarahjmir@gmail.com says
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!
Aishah says
I made it yesterday, for a pilau that doesn't use a shan packet it was better than I expected! Pilau with some raita has been my comfort food ever since I came across Pakistani food after coming to UK, recipe is definitely a keeper. Jzk!
Sarah Mir says
Fabulous to see this! thank you Aishah!
Francois says
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
sarahjmir@gmail.com says
The almonds sound like a brilliant addition! Thank you so so much for sharing this!
Hannah says
Love the recipe. Was so easy to put together and it tasted fantastic!
sarahjmir@gmail.com says
Yay!so happy to hear that!
Afia Sarguroh says
Do you put red chilli paste or chopped or whole?
sarahjmir@gmail.com says
Whole dried!
Haroon says
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.
Sarah Mir says
I am THRILLED to hear it worked out for you!
Lydia Shemain says
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.
Sarah Mir says
I have not! Thank you so so much for that tip! So glad you enjoyed the recipe 🙂
Momina says
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)
Sarah Mir says
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!
Momina Nadeem says
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…
Sarah Mir says
That's great!!!! This is my favourite pulao and I am SO SO happy you and your husband enjoyed it!
Marriam says
solid pulao recipe! thank you for sharing and making us look good LOL
Sarah Mir says
always always a pleasure! thank you for rating it!
YASUA says
Amazing website and Delicious recipes, can you subscribe me to your newsletter, please?
Sarah Mir says
thank you and I will get on it!
cakerecipesideas says
This recipe was amazing. i tried it and it turned out so yummy. keep it up.
Sarah Mir says
Thank you! Glad you enjoyed it!
Eraj says
I had typed out a msg to you to ask what happened to the hyderabadi pulao recipe you used to have up here 😆 then (thankfully) it occurred to me to read all the notes in the end haha. A 5 star recipe!! The family loved it, and I am never going back to making a separate yakhni for chicken again!
Sarah Mir says
I do occasionally second guess the name change! Apologies for any confusion that caused! Thank you for leaving a review and rating!
Maheen says
This was beyond delicious!! I recently started cooking and your recipes have been a life saver for me. Each and everything I've tried is brilliant.
A few days ago I had a craving for pulao. Scared of trying the rice-water combination, I gave this recipe a shot. It turned out SO good! I received a heapload of compliments.
Thank you for all your wonderful recipes
Sarah Mir says
maheen! This is the BESTEST to read! I am so happy you enjoyed this pulao and the other recipes you've been trying!
Amna says
It turned out great. It was my first time making pilao - I added 1 top red chilli powder as well.
Sarah Mir says
Wonderful! I am SO glad it worked and I love the additional mirchi!
Mehwish Fatima says
This was literally a last minute addition to a dawat and I made it in the instant pot. A great great recipe! 💯
Sarah Mir says
Fantastic! I am SO glad to hear it worked!
shifa says
can we use ground cinnamon instead of whole cinnamon? and if so, how much would we add for this recipe :)?
Sarah Mir says
Hey Shifa - I would either put the tiniest pinch possible or skip it!
Shazia says
Salaam, I noticed you didn't add saunf anymore to this recipe as before , is there any reason? Also just wondered as there is no cloves used in this pulao , is it because you don't like to use in pulao ? Just curious ! Thanks, regards Shazia
Alexandra Wishart says
Hello Sarah-
I just wanted to quickly thank you for this recipe. I am a Ukrainian married to a Pakistani man and I have been slowly trying to learn how to make Pakistani food. I have been hesitant because my mother in law is such a wonderful cook but I made this recipe 2 nights ago and Asif said it was just like auntie made it. My karahi is still not good enough but this and my Chanay are MIL approved thanks to you! Your blog is a major inspiration for me to try stuff out even if I am still nervous to mess it up!
Sarah Mir says
Alexandra! That is FANTASTIC to hear! Just saw this wonderful comment in my spam folder, apologies for not acknowledging it sooner!
Zainab says
I love this recipe. It is my go-to dish for gatherings and everyone always loves it.
Sarah Mir says
That's great to hear, thank you for your review!
Zakira says
Thank you for posting this!! Made it yesterday for the first time in a while because I was craving some and it turned out delicious 😋
Sarah Mir says
I am SO glad to hear that!!! Thank you for your review!
Karthiga says
Should all the spices be added whole? No grinding?
Sarah Mir says
Yup! no grinding! happy cooking!
Ambreen says
Delicious and easy to follow, I will be adding it to my weekly rotation! Thank you Sarah 😊
Sarah Mir says
I can't even tell you how wonderful that is to hear!
Mariam says
I tried it this week. Very easy to follow recipe.
Sarah Mir says
Thanks mariam! Anything you would suggest for it?
Sonia says
Ahhh. I love this!! It turned out phenomenal. I was a bit confused about the ginger abs garlic too but then I read your comments. Perfect.
Sarah Mir says
Yay!!! great to hear you were happy with it!!! thank you!
Hina Shazli says
I am a South Indian and a dakkani Hyderabadi. That means I love my rice and biryani. But I’m yet to try any other rice-chicken dish and it will def be this one! Looks yum. Thank you for all your lovely recipes, Sarah! ❤️
Sarah Mir says
Hina! those are some seriously flavorful culinary roots! hope you try and like this recipe!
Shazia says
Salaam, do you not like to use cloves in a pulao ? I usually do see this ingredient in a meat pulao. Is it just personal preference ? Curious to know your thoughts. ❤️
Hira says
This is my go-to pulao recipe, easy to follow & packed with so much flavour. We have it on our weekly rotation along with many others on your blog. Thanks for coming up with all the shortcuts & one-pot meals Sarah ❤️
Sarah Mir says
Thank you so so much!!! I am delighted to hear that, really appreciate your review!
Saba says
This pulao is my go to pulao. Can’t believe how easy it is and the recipe is foolproof. Perfect to the T. Love your recipes 😊
Sarah Mir says
thank you Saba!!! that's wonderful to hear!
Maliha says
This is the best one pot chicken pulao recipe ever! I grew up watching my parents make yakhni pulao and craved it but never got around to making it (includes many pots and many many steps!). This simple version has added chicken pulao on our family venue and the kids love it too.
Sarah Mir says
Aww Maliha! Thank you SO SO much! I have to confess I hardly ever make yakhni pulao anymore either because my family loves this one so much!
Kris says
Just perfect! My friend from Pakistan came to visit during Ramadan and I made this Chicken Pulao for Iftar. He said it was the best pulao he had ever eaten! It made me so happy! Thanks so much Sarah 🙂
Sarah Mir says
WOW! How incredible to hear! Thank YOU so much!
Hajira K says
Delicious - so flavourful and simple to make. I omitted the chillies to accommodate the taste buds of a 4 year old - but this recipe is being added to the rotation for sure!
Sarah Mir says
Absolutely delighted to hear that! thank you so much for the review!
Deeba says
So so good - was a hit with everyone!
Sarah Mir says
awesome to hear! thank you so much for the review!
SIDRAH AFZAL says
Love your recipes they always turn out so good
Sarah Mir says
Yay! thank you so so much!!!
Marisa Batool says
I really don't know WHY it turned out so good, despite the fact that I did not have ginger, green chillies, jaifal or javatri!
I think I will be trying EVERY relevant recipe on your blog.
In this version I used desi chicken, which I bhunnofied as per the instructions and then pressure cooked them. Then used the rice cooker for the final pulao.
THANK YOU!
Sarah Mir says
That is ABSOLUTELY AWESOME to hear! I am so glad the recipe worked for you and I am also 100% here for you sharing that it worked even without some ingredients. That's great to know!
Sonia Allana says
Hello! Just wanted to confirm how much salt I am adding to each step. Is it 2 teaspoons with the chicken and 1.5 teaspoons again when I add the rice?
Sarah Mir says
That's absolutely correct! I know it seems like a lot but I use measuring spoons and this works perfectly!
Sonia Allana says
Thank you! Tried the recipe last night, decreased the red pepper for the kids and my kids (5years and 17 months) loved it
Sara says
I've made this 3 times now - so flavourful and delicious. The only thing that let it down was the rice came out a teensy bit dry but the overall flavour really makes you forget about that! I've never found a decent chicken pilau recipe- just can't believe how well this works.
Sarah Mir says
HI Sara! Thank you SO much for the review and as for the rice, how do you feel about adding half an onion more? That should take care of it! thank you once again!
Sara says
Oooo I will try! But honestly - could not recommend this recipe enough! Thank you!