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Chicken Pulao

Chicken pulao is an easy east Indian rice recipe which has some veggies and is flavored with spices. Easy to make and hassle-free, this chicken pulao is perfect when your in a mood to enjoy some traditional lunch
Course Lunch
Cuisine East-Indian, Indian
Keyword Chicken, East-Indian recipes, Indian, pilaf, pulao, rice
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 6 servigngs
Calories 447kcal
Author Veena Azmanov
Cost $10


  • Cutting Board
  • Kitchen Knife
  • Suate pan
  • Wooden spoon


  • 450 grams Chicken cut into pieces
  • 300 grams Rice basmati or colam
  • 100 grams Ghee or butter
  • 1.5 cups Onions chopped (2 large)
  • 1 tsp Garlic minced
  • 1 tsp Ginger grated
  • 4 Cardamoms elichi
  • 1 Cinnamon stick 2-inch piece
  • 5 cloves lavang
  • 2 Tomatoes chopped
  • 1 Carrot diced
  • 3 cups stock chicken or vegetable
  • 1 tsp Salt
  • 1/2 tsp Pepper


  • Wash the rice and set aside
  • In a vessel, on medium heat, add the ghee (clarified butter).
  • Then, add the onions, cardamom, cloves, cinnamon and ginger-garlic paste.
  • Mix well and cook until the onions are translucent
  • Next, add the chopped tomatoes and continue stirring. Add the chicken cube and mix
  • Stir in the rice and fry well.
  • Add the chicken pieces and chopped carrots, mix well.
  • Next add the stock, salt and pepper - (If stock has salt added reduce salt in the recipe)
  • Mix well. Bring to a boil.
  • Once you reach a boil. Cover the pan and lower the heat to minimum
  • Cook on low for 20 minutes - when done - turn the heat off, do not open the pan and let rest covered for another 15 minutes.
  • After 15 minutes fluff the rice with a fork.
  • Serve immediately once done


Calories: 447kcal | Carbohydrates: 50g | Protein: 11g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 70mg | Sodium: 897mg | Potassium: 329mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2340IU | Vitamin C: 10.1mg | Calcium: 46mg | Iron: 1.2mg