Chicken Pulao Recipe

This dish traces its origins to the opulent kitchens of the Mughal Empire, where it was created as a luxurious rice and chicken dish for royal feasts. Influenced by Persian cooking techniques, the Mughals refined the traditional Pulao by infusing it with aromatic spices like saffron, cardamom, and cinnamon, along with rich ingredients like nuts and dried fruits. This regal dish became a staple at grand celebrations and spread across South Asia, where it remains a symbol of Mughlai culinary heritage. Today, variations of Chicken Pulao are enjoyed across the Subcontinent, still reflecting the richness and elegance of its royal past.

The recipe we are sharing with you has been in our family for countless generations. It is light and fluffy - everyone loves it! Try it and let us know what you think of our version :)

Chicken Pulao                                 

(serves 8-10 people)

Ingredients:

• 400ml Oil (preferably Ghee, or any Oil of your choice)
• 250ml Plain Yogurt, whisked (make sure it's runny - add water if needed)
• 3000ml Water for Rice
• Some extra Water to use as needed

 

• 2 Handful Onions, halved and sliced
• 3 Medium Tomatoes, finely chopped or blended as purée
• 4 Tbsp Garlic, minced or as purée
• 3-5 Green Chilis (depending on your spice level), whole - not cut

  

• 1.5kg Basmati Rice, washed and soaked for an hour
• 1kg Chicken with Bones, legs & wings
• 250-500g Chicken Breast, cut in 2 inch pieces

  

• ½ Tsp Red Chili Powder
• 2 Tbsp Coriander Powder
• 2 Tbsp Biryani Masala Powder
• 4 Tsp Salt

   

• 2 Whole Mace
• 2 Black Cardamom
• 2 Tbsp Regular Cumin Seeds (Jeera)
• 3-4 Star Anise
• 4 Cinnamon Pieces, about 2 inches each
• 6-8 Cloves
• 20 Black Peppercorns

   

Instructions:

1. Sauté                                                                                     

• 🔥medium-high flame
• heat Oil in a large pot   
• sauté Onions until golden brown, keep stirring to prevent burning
• add Garlic and sauté until fragrant, do not burn it
• at this point you may add some water (just a splash) to prevent the Onions from getting too dark
• put in the Tomatoes, Salt and some Water, stir
• cover & cook until Tomatoes are soft   

 

2. Temper  

• 🔥low-medium flame 
• put in the following spices:
• Chili Powder
• Coriander Powder
• Black Peppercorns
• Cumin Seeds
• Cloves
• Black Cardamom
• stir and fry until fragrant
• add some water, to prevent burning
• now put in the Cinnamon and Star Anise
• pour in some water and stir  

3. Searing & Simmering

• 🔥medium-high flame
• put in the Chicken and stir, cook until white on all sides 
• add the Biryani Masala to the pot and stir
• pour in some Water (a big splash is enough)
• throw in the Green Chilis and stir
• cover & cook for 10 minutes   
• stir in the Yogurt
• cover & cook for 15 minutes

 

4. Steaming the Rice

• 🔥medium flame
• pour in 3000ml Water
• toss in the Mace
• Flavour Check: it should be slightly salty at this point for the Rice
• add the Rice and stir
• cover pot only partly - leave some space for the steam to escape
• cook until Rice puffed up and some Water is left

5. The Dum Method 

• 🔥low flame
• remove pot from stove   
• put a tawa (griddle) on stove
• place the pot on top of the tawa 
• cover the lid with a thick, clean cloth and put the lid back on
• put heavy weight on top of the lid (e.g. stone mortar)
• this creates an airtight seal, which traps the steam inside
• cook for about 15 minutes or until all Water is absorbed
• Rice should be fluffy and tender
• don't overcook otherwise it will get sticky

Your Chicken Pulao is done! Enjoy!

How to Serve?

• Raita: a yogurt-based side dish, often flavoured with spices like cumin, coriander, or mint

• Kebabs: for added protein, Mughal meals often included a variety of grilled meats like Seekh Kebabs, Shami Kebabs

• Pickles: often made with mango, lime, or mixed vegetables, would provide a tangy and spicy contrast to the rich Pulao

• Fruit Chutneys: sweet and tangy chutneys made from fruits like mango or tamarind were often served alongside to enhance the flavour profile of the meal

• Bread (Naan or Paratha): sometimes Pulao would be paired with soft, pillowy Naan or flaky Parathas, to scoop up the rice and gravy, particularly common in the more lavish Mughal feasts, although most people today opt to eat Pulao without bread