Chicken Pulao Recipe | How to Make Chicken Pulao | Foodibase

Chicken Pulao

Nutrition Info Per Serving

Energy 452.64 Cal Protein 34.23 g
Lipid 22.57 g Carbohydrate 29.40 g
Fiber 5.62 g Sugar 4.53 g

Ingredients List of Chicken Pulao Recipe

Grocery List
Quantity Units Ingredients Notes
500.00 gm CHICKEN Chicken with bone
250.00 gm ONIONS
25.00 gm GINGER
25.00 gm GARLIC
2.00 tbsp CHILI POWDER Red chili powder
1.00 tbsp CORIANDER SEED Grounded
1.00 tbsp CUMIN SEED Grounded
5.00 gm CARDAMOM
5.00 gm BAY LEAF
4.00 tsp SESAME OIL Any vegetable oil
4.00 tbsp YOGURT
4.00 tbsp SALT

Chicken Pulao Recipe Tags: Healthy Low Fat Regional

prithdaad-fb Date: March 12, 2018
Region: INDIAN
Cuisine: Tamil
Type: White Meat
Course: Main Course

Prep Time

15 Mins

Cooking Time

45 Mins


4 units

Introduction of Chicken Pulao Recipe

Chicken Pulao:

Today, we have for you the all-time party favourite Chicken Pulao. This pulao is enjoyed across the country. The Chicken Pulao recipe is easy and quickly makes mouth-watering pulao. It has with marinated chicken, aromatic spices and rice. It is the perfect dish for a Saturday evening or for a brunch.

Pulao or pulav is old and very famous rice dish. Originally called Pilaf, Pulao shares its origin across the Indian subcontinent, Central Asia, Middle East, East Africa and Caribbean (and we thought it was Indian).. Its ingredients can vary from meat to vegetables to dry fruits or even fish depending on the cuisine.

The spices in the pulao perfectly exploit the softness and simplicity of rice. This pulao is a

Are pulao and biryani same?

No. First of all, Biryani originated in India and Pulao has origins from many regions. Biryani uses a layered method of cooking and Pulao is a one pot dish. Biryani is very spicy as compared to Pulao.

Nothing like VEG BIRYANI exists. The meat in the biryani is what defines it. But pulao doesn’t necessarily have meat. Pulao is a very light meal unlike biryani.

Some of the well-known pulao recipes are chicken pulao, vegetable pulao, Kashmiri pulao (prepared with dry and fresh fruits), Uzbek plov (prepared with lamb or beef), and Shirin polo (Persian dish prepared with dry fruits and carrots).
This recipe makes authentic Indian style Chicken pulao or Chicken Tehri.The marinated chicken, long granules of basmati rice, spices like cardamom, cloves, cinnamon stick, bay leaves, and black stone flower make this pulao irresistible. Sprinkle some coriander leaves and you are good to go.

Yummy, simple and satisfying Chicken pulao is ready.

Serve hot and fresh Chicken Pulao. You can serve raita (a yogurt based dish usually prepared with fresh raw vegetables) and Indian curries as side-dishes.


Preparation Steps of Chicken Pulao Recipe

  1. Prepare the marinade by blending red chili, coriander, and cumin powder along with ginger, garlic and yogurt
  2. Add the marinade to the chicken meat and let it marinate for 4-5 hours in refrigerator
  3. Soak the basmati rice in water for at-least 30min
  4. Heat a cookware and add sesame/any vegetable oil
  5. Add all the spices – cardamom, cloves, cinnamon stick, bay leaves, and black stone flower and stir fry for a minute
  6. Add the chopped onions and fry until it turns golden brown
  7. Add the marinated chicken to the cookware along with the onions and cook it for 10 minutes
  8. Add water to 2:1 ratio of basmati rice to the cookware
  9. Once the water starts to boil, add the basmati rice to the cookware
  10. Close the cookware with a lid and cook for 10 min in medium heat
  11. Open the lid and stir the pulao well
  12. Close the lid and cook the pulao at low heat for another 10 minutes
  13. Turn off the heat and let the lid remain in the cookware for another 10 min
  14. Open the lid and stir the Chicken Pulao well with all the ingredients


Delicious Chicken Pulao is ready!


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