Chicken Pulao Recipe

This Chicken Pulao is a flavorful Pakistani-style rice dish made with whole chicken, yogurt spices, golden onions, whole spices, green chilies, tomato puree, chicken cubes, imli aloo bukhara puree, and soaked basmati rice.

It is aromatic, comforting, and perfect for family dinners, guests, Eid tables, Ramadan meals, or weekend cooking. The chicken is cooked in a rich yogurt and tomato masala, then rice is cooked in the same flavorful stock so every grain absorbs the taste of the chicken and spices.

For this recipe, I used 1 whole chicken and 3 glasses of rice. The rice is washed and soaked for 30 minutes before cooking, then finished on dum for soft, fluffy, flavorful pulao.

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Why You’ll Love This Chicken Pulao

This chicken pulao is simple, cozy, and full of desi flavor. The yogurt spice mixture gives the chicken a rich taste, while the golden onions and whole spices make the pulao aromatic.

The tomato puree adds body to the masala, chicken cubes make the stock more flavorful, and the imli aloo bukhara puree gives a light tangy depth that makes the pulao taste even better.

It is a complete meal on its own and goes perfectly with raita, salad, chutney, or shami kebab.

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Ingredients You’ll Need

Main Ingredients

• 1 whole chicken, cut into pieces
• 3 glasses basmati rice
• Oil, as needed
• 2 to 3 onions, sliced
• Crushed green chilies, to taste
• Tomato puree, as needed
• 2 chicken cubes
• Imli aloo bukhara puree, to taste
• Water, according to rice quantity

Yogurt Spice Mix

• Yogurt, as needed
• Salt, to taste
• Red chili powder, to taste
• Turmeric powder, to taste
• Garam masala, to taste
• Coriander powder, to taste

Whole Spices

Use your preferred whole spices, such as:

• Cumin seeds
• Black peppercorns
• Cloves
• Cinnamon stick
• Black cardamom
• Green cardamom
• Bay leaf

For Serving

• Dahi raita
• Fresh salad
• Green chutney
• Mint raita
• Shami kebab or cutlets

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How to Make Chicken Pulao

Step 1: Prepare the Yogurt Spice Mix

In a bowl, add yogurt, salt, red chili powder, turmeric powder, garam masala, and coriander powder.

Mix everything well until smooth.

Keep this yogurt mixture aside. This will be added to the chicken while cooking and will give the pulao a rich flavor.

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Step 2: Wash and Soak the Rice

Wash the basmati rice until the water runs mostly clear.

Soak the rice for 30 minutes.

Soaking helps the rice cook evenly and gives long, fluffy grains.

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Step 3: Fry the Onions

Heat oil in a large pot.

Add sliced onions and sauté them until they turn golden brown.

Golden onions are very important because they create the base flavor and color of the pulao.

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Step 4: Add Whole Spices

Once the onions are golden, add the whole spices.

Sauté for a minute until they become fragrant.

This step gives the oil a beautiful aroma and helps flavor the whole pulao.

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Step 5: Add Crushed Green Chilies

Add crushed green chilies and sauté for about 1 minute.

This adds freshness and a gentle heat to the pulao.

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Step 6: Add Chicken

Add the chicken pieces to the pot.

Cook until the chicken changes color and becomes lightly golden from the outside.

Stir occasionally so the chicken coats well in the onion and spice base.

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Step 7: Add Yogurt Mix and Tomato Puree

Add the prepared yogurt spice mix to the chicken.

Then add tomato puree and mix well.

Cook everything together until the yogurt and tomato masala thickens and the chicken starts absorbing the flavors.

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Step 8: Add Chicken Cubes and Imli Aloo Bukhara Puree

Add 2 chicken cubes and mix until they dissolve into the masala.

Then add a little imli aloo bukhara puree according to your taste.

This adds a tangy, deep, slightly sweet-sour flavor that makes the pulao taste more special.

Let the chicken cook until the masala is well combined and the oil starts separating.

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Step 9: Add Water

Add water according to the quantity of rice.

Since you used 3 glasses of rice, add enough water to cook the rice properly, while also keeping in mind the gravy already present in the pot.

Bring the water to a boil.

Taste the stock at this point. It should taste slightly salty and flavorful because the rice will absorb the salt and spices while cooking.

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Step 10: Add Rice

Drain the soaked rice and add it to the boiling stock.

Cook on medium-high heat with the lid open until the water is almost dried.

Try not to stir too much because the rice grains can break.

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Step 11: Give Dum

When the water is almost dried and the rice is nearly cooked, cover the pot.

Turn the heat to low and give dum for 10 minutes.

After 10 minutes, turn off the heat and let it rest for a few minutes before opening the lid.

Gently fluff the rice before serving.

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How to Know Chicken Pulao Is Ready

The pulao is ready when the rice grains are soft, separate, and fluffy.

The chicken should be tender, and the rice should have absorbed the flavor of the masala and stock.

The aroma of whole spices, chicken, green chilies, and golden onions should come through beautifully.

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Serving Ideas

Serve this chicken pulao hot with:

• Dahi raita
• Mint raita
• Cucumber salad
• Onion salad
• Green chutney
• Shami kebab
• Cutlets
• Pickle
• Lemon wedges

For guests, serve it with raita, salad, and kebabs for a complete Pakistani-style dinner table.

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Tips for Best Chicken Pulao

Brown the onions properly because they create the main flavor base.

Use good-quality basmati rice and soak it for 30 minutes.

Do not overmix the rice after adding it to the pot.

Taste the stock before adding rice. It should be slightly strong in flavor.

Use imli aloo bukhara puree carefully. Add a little first, then adjust to taste.

Cook the rice on medium-high heat until the water almost dries, then finish on low heat with dum.

Let the pulao rest before serving so the rice sets properly.

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Make-Ahead Tips

You can wash and soak the rice 30 minutes before cooking.

You can prepare the yogurt spice mix ahead of time.

You can also slice onions and make tomato puree earlier to save time.

Chicken pulao tastes best fresh, but leftovers also reheat well the next day.

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Storage Instructions

Store leftover chicken pulao in an airtight container in the fridge for up to 2 days.

Reheat in the microwave or on the stove with a small splash of water to keep the rice soft.

Avoid mixing too much while reheating so the rice does not break.

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Variations You Can Try

Spicy Chicken Pulao

Add more crushed green chilies or red chili powder.

Mild Chicken Pulao

Use fewer green chilies and reduce red chili powder.

Boneless Chicken Pulao

Use boneless chicken cubes if you want an easier eating option.

Chicken Yakhni Pulao Style

Boil the chicken with whole spices first, then use the stock to cook rice.

Chicken Pulao with Potatoes

Add potato chunks with the chicken and cook until tender before adding rice.

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FAQs

Can I use boneless chicken?

Yes, you can use boneless chicken, but bone-in chicken gives the pulao more flavor.

Can I skip tomato puree?

Yes, but tomato puree gives the masala color and body. You can reduce it if you want a lighter pulao.

Can I skip imli aloo bukhara puree?

Yes, but it adds a nice tangy flavor. If you do not have it, you can skip it or add a small squeeze of lemon at the end.

Why soak the rice?

Soaking helps the rice cook evenly and gives longer, fluffier grains.

How long should I give dum?

Give dum for about 10 minutes on low heat, then let the pulao rest for a few minutes before serving.

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Final Thoughts

This Chicken Pulao is a cozy and flavorful rice dish made with whole chicken, yogurt spices, golden onions, whole spices, green chilies, tomato puree, chicken cubes, and imli aloo bukhara puree.

It is simple enough for family dinner but special enough for guests. Serve it hot with dahi raita, salad, and cutlets for a complete desi meal.

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