Chicken Pulao is a delicious Pakistani rice dish where chicken is cooked with rice in a seasoned broth made with spices. It’s a delicious main course that combines tender chicken and fragrant rice in a beautiful way.

Although, this Pulao is a tasty and complete meal all by itself, bursting with flavors that make it a perfect choice for lunch or dinner. If you want to add more variety to your meal, you can enjoy it with some Chicken Salan or try it alongside some tasty Kebabs. If you’re interested, you can explore a great Seekh Kebab recipe to complement this Pulao perfectly.

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Old Vs. Modern Method Of Making Pulao

Chicken Pulao brings back fond memories of my Dadi Maa’s cooking tales. She used to tell us stories about how, in the old days, people cooked over wood fires without modern conveniences like gas stoves or instant pots.

Making Chicken Pulao meant starting from scratch. First, preparing a chicken broth with all traditional herbs and spices, then cooking the chicken to tender perfection before adding the rice to that broth and chicken, to soak up all those flavors.

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Back then, there was no one-pot shortcut. Everything was done step by step, ensuring that each step has its own value. As time passed and technology advanced, our cooking habits changed too. Nowadays, with everyone racing against the clock, we opt for quicker methods. One-pot wonders have become the norm, where chicken and rice simmer together effortlessly, creating what we now call Chicken Pulao. And when the rice is cooked in that flavorful chicken broth, it transforms into the Yakhni Pulao.

But there’s something special about revisiting the old ways. Today, let’s go back to the roots and make a Classic Chicken Pulao like they did in the good old days.

Step-By-Step Process With Pictures

Rinse and soak rice properly

1. Start by rinsing the rice under cold water until the water runs clear, then soak in water for about 30 minutes to soften before cooking.

Prepare chicken broth

2. In a large pot, add the chicken pieces, whole spices, salt, sliced onions, ginger, garlic cloves, and water.

3. Bring the pot to boil over medium-high heat, then reduce the heat and let it simmer for at least 25-30 minutes to extract flavors from the ingredients.

4. Once cooked, use tongs to carefully remove the chicken pieces from the broth. Set the chicken aside for later use.

5. Strain the broth using a fine-mesh strainer or cheesecloth to remove any impurities and solids. Save the chicken broth to use in later steps.

Cooking Chicken Pulao

6. In a separate large pan or pot, heat oil over medium heat. Add finely chopped onions and cook them until they turn golden brown and caramelized.

7. Stir in ginger-garlic paste and cook for a minute until fragrant.

8. Add the cooked chicken pieces to the pan with the sauteed onion. Fry the chicken pieces for 2-3 minutes to develop a nice crust on the outside.

9. Add the basic spices ( cumin seeds, coriander powder, and red chili powder ). Adjust the salt if needed and add slit green chilies for a hint of spiciness.

10. Whisk plain yogurt until smooth and combine it with tamarind pulp. Pour the yogurt-tamarind mixture into the pan, along with fresh cilantro. Mix well to ensure that the flavours are evenly distributed.

11. Once the mixture is well combined, pour in the reserved chicken broth. Let it boil.

12. Add the soaked and drained rice to the pan with boiling broth mixture. Gently stir to coat the rice with the flavors in the pan.

13. Lower the heat, cover with a lid, and let it simmer until the rice is 90% cooked and the liquid (broth) is absorbed.

14. Take a clean kitchen cloth. Place it on the pan opening and seal it with the lid. Cook the Chicken Pulao on low heat for about 20-25 minutes to let the rice fully absorb the flavors and cook through.

15. After the dum process, remove the lid and gently fluff the rice with a fork or spatula to separate the grains. Transfer the Chicken Pulao to a serving dish, garnish with fried onions and serve hot with raita or your favorite side dishes.

Tips And Tricks To Perfect Pulao

1. Getting the Rice-to-Broth Ratio Just Right: So, the secret to nailing that perfect Pulao lies in getting the rice-to-broth ratio spot on. Back when I was new to cooking, I struggled with either ending up with rice that was too tough or too mushy. The trick that turned it all around for me? Making sure I added broth double the amount of rice. Say you’re using 1 cup of rice, then you’ll need 2 cups of broth. Easy peasy, right?

2. Stick to the Same Measuring Cup: Another handy tip, always use the same measuring cup for the rice and the broth. This little trick may seem small, but it keeps things consistent and ensures your Pulao turns out just the way you like it every time.

3. Give Time to Steam (Dum): Patience is key when it comes to making a delicious Pulao. Don’t rush the ‘dum’ or steaming process. Allow your dish to sit and cook in its own steam for at least 20-30 minutes. This step lets all the flavors mingle together and lets the rice soak up all those yummy spices.

4. Choose Quality Basmati Rice: Pick up some good quality basmati rice if you can. This variety of rice is ideal for Pulao. It’s long-grained, smells amazing when cooked, and gives your dish that fluffy texture we all love. Using good quality rice can really take your Pulao from good to great.

How To Give Dum / Steam (Techniques)

• Let’s get that Pulao cooking just right! Once your rice is simmering away in the flavorful broth and the liquid has reduced by about 90%, it’s time to work some magic. Lower the heat, grab a clean cloth, and cover the pan with it before putting on the lid. Make sure to tuck in any of the cloth hanging out over the sides to help soak up the remaining moisture and ensure your Pulao turns out beautifully fluffy.
• Now, here’s a neat trick. Take your pan off the stove and heat up a tawa (a flat griddle). Once it’s warm, reduce the heat to low and place your pan on the tawa. Cover the pan with a lid, ensuring it fits snugly on top.
• If you’re using a nonstick pan, here’s an easy tip. Simply turn down the heat, cover the pan with a lid, and seal any gaps around the lid’s handle with some tissue or atta (wheat dough) to trap the steam inside and let your Pulao cook to perfection.

How To Make This Recipe Kid-Friendly

You can make this recipe more appealing to kids by including potatoes. Since not all children may enjoy chicken, adding an ingredient like potatoes can help ensure that even picky eaters (like my kids) will find something they like in the dish.

Take 3-4 potatoes, wash them thoroughly. After washing, cut in half. Add them to your cooking once your onions turn light brown while making your masala for rice. Let the potatoes cook in the pan for 5-7 minutes before adding the chicken. Once the potatoes are crispy and golden, add the chicken and make any necessary adjustments ( follow recipe card instructions).

I believe this simple addition can make the recipe more kid-friendly and enjoyable for the whole family to savor.

Frequently Asked Questions