The MOST loved recipe on this site, this One Pot Chicken Pulao is weeknight friendly and also great for guests! Tips and tricks for perfect pulao, boneless chicken, and cooking rice in the post.
You know what’s almost magical about this Chicken Pulao? It’s that once you make this Chicken Pilau every time you think of it, it’s beautiful aroma automatically floods your senses. Actually I kid, what's magical is the taste. I can't get enough and neither can the reviewers below!
Also if you are as big a fan of easy Pakistani chicken recipes as I am you've got to try this scrumptious Pakistani Chicken Ginger and this classic for a reason Chicken Biryani.
Why I make this pulao the MOST
- It is a ONE POT meal.
- It’s ready in under 45 minutes
- Best pulao I have ever eaten
- It is SO SIMPLE (more on that below).
Setting yourself up for success: Ingredients matter
Onions: Cooking onions (yellow or red) are best. The sturdy white and sweet vidalia are not your friends here.
Chicken: Bone in is lovely for optimal flavour, but life happens and so I have explained how to sub for boneless a little later in the post.
TIP: if you are getting a small chicken cut from your butcher then "save" the bonier pieces like the neck in your freezer to make delicious stock!
Ginger and Garlic: I highly recommend homemade Ginger Paste and Garlic Paste. You can also grate equivalent amounts of fresh.
4 Tips for Perfect Pulao
1.) Wash and Soak your rice. When you wash your rice (rinse it a few times with water) you get rid of excess starch and when you soak it you give it a head start on fluffiness.
2.) Beautiful caramel onions. Onions are the flavor base of this pulao, don't be shy to build colour and if you feel like you went a little too far then add a splash of water and immediately stop the process!
3. Tender Chicken: Chicken is a funny protein. It cooks right away and then overcooks right away. Let it simmer in this beautiful masala bath so it pushes past the point of chewy (especially for chicken breasts).
Tip Four: Pay attention when cooking the rice and follow the instructions to make sure your rice is just right. Lots on that below.
Making Pulao Ahead
I get asked often if you can make this chicken pulao (or chicken pilau) ahead for dawats/ dinner parties. Yes folks, it is dinner party good. And yes, you absolutely can make it a day in advance. Here are two ways to do that:
- Cook the chicken all the way through then put aside to cool and refrigerate overnight. Warm the chicken through the next day and cook the rice fresh. Ain’t nothing like that fresh fluffy rice.
- Make the whole pulao and then gently heat in a covered dish in a preheated oven (325 degrees) until it’s warmed through.
Can I use boneless chicken for this Pulao?
This is where I am supposed to wax eloquent about the rich flavours of bone in meat, but friends let me tell you - if there was ever a pulao you would relish even with white meat it is this one. I make it often enough with white meat chicken and you could certainly use dark meat as well.
Does the flavor change? Of course. Bone in chicken results in a pulao with more richness and depth, but trust me the boneless version is quite tasty! Boneless thigh is forgiving, but boneless breast requires a little doing because it can dry out.
If you are using boneless breast then add a splash of water when you cover the chicken to cook (half a cup) and simmer for 20 minutes. If the chicken is tender then add the rice, otherwise wait till it is. You want tender, tender, not just cooked.
Why does my rice come out … (insert adjective)
Why does my rice come out mushy?
In a nutshell it is overcooked which is because there was either too much water or too long a cooking time. Once your rice is overcooked it is hard to ‘fix’.
However here are two simple tips for avoiding overcooked rice. Desi totka alert ok?
1) Make sure the water in the pot is only so much that when you put your index finger in it only reaches the first of the lines inside your fingers. This is a tip my SIL whose an incredible cook passed on to me and I swear by it. From there on boil it till your water level falls below the rice and steam and cook the rest of the way.
2) If you feel that the water is still more than you’d like then you have two choices, crank the heat HIGH to evaporate it faster without sacrificing any of the flavour in the water or simply skim some off the top. I won’t tell if you wont. If you decide to crank the water up just watch the pot carefully ok?
Why does my rice not look fluffy?
9 times out of 10 it is because you did not presoak your rice. The 30 minute lazing in a water bath really helps the rice tenderize and cook better. If you skip it the texture of the grain will not be the safe.
You didn’t fluff it. Strange but true. If you don’t open your pot and gently fluff the rice after the chicken pilau is done you run the risk of it (pardon the unattractive word) congealing.
What do I serve with Chicken Pulao?
Well since you asked (or I imagined that you did) if you served this chicken pulao with a simple green raita or even this sabzi one (be still my beating heart), a garlic chutney or achari michein, and shami kabab or kachay keemay ke kabab we would be besties for life. Let’s be besties ok?
If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog !
The BEST One-Pot Chicken Pulao
Ingredients
- 2.5 cups Basmati Rice, washed and soaked.
Pulao Masala
- 1.5-2 lb chicken (bone in, mixed pieces, see notes)
- 3 onions diced
- 1 tbsp garlic paste
- 1.5 tbsp ginger paste
- 2 tsp salt
- 2 tsp coriander powder
- 1 tsp whole black pepper
- ½ tbsp cumin seeds
- 1-inch piece cinnamon
- 3 black cardamoms
- 5-6 whole red chillies
- 1 bay leaf
- 1 piece of nutmeg, break/chop into a rough quarters (optional)
- 2 pieces javetri/mace (optional)
- 4-5 whole green chillies
Instructions
- Wash your rice in a few changes of water until it runs clear then soak while you start your pulao.
- Heat a very generous lug of oil in a pot big enough to cook your pulao in
- Add the onions and cook on medium heat till amber
- Now add the chicken and saute until the pieces are all white
- Add all the remaining pulao masala ingredients except the green chillies
- Mix well, saute on medium high heat for two minutes
- Let the masala come to a boil, then simmer on low until the chicken is done. The chicken releases it's own liquid so you shouldn't need to add any unless the masala seems like it will stick/burn.
- When the masala is ready the oil will have risen to the top and the chicken will be tender. This can take anywhere between 25-30 minutes depending on your chicken.
- Once the chicken is done add the rice, green chillies, and 3.5 cups of water to the pot along with 1.5 tsp salt
- Mix well and taste, it should be just a little salty.
- Bring the pulao to a boil and cook partially covered until almost all the water has evaporated then close the lid completely for 5-8 minutes until the remaining moisture has absorbed and the rice is done.
- Gently fluff the rice from the sides and serve with your chutney/raita/achar of choice
Video
Notes
- mace and nutmeg are entirely optional, but I do love the rich notes they add. If you don't have them handy don't worry. If you only have the powders then ¼ tsp of each is good. Taste the masala and add more if you wish before adding the rice
- There is a total of 3.5 tsp of salt in this recipe. I use table salt and in Canada it is far less salty than that in other parts of the world. Please start with less and adjust according to your tastebuds!
- Instructions for cooking boneless chicken in post
Update: this post was updated in October of 2022 to better explain the steps and add a video. If you are wondering if this is the same Hyderabadi Chicken Pulao recipe you've made before that looked as below then you're in the right place!
Sally Wignall says
Made this numerous times. Always a huge hit. Thank you for sharing
Sarah Mir says
thank YOU for leaving this comment!
ohud says
Great recipe! I always add a pinch of garam masala from Meher Foods for richer flavor. Works wonderfully in this dish — check it out: meherfoods.com.pk
Priya Bhasin says
OMG!!! This pulao is soooooooo good and easy.
I was so scared about making rice in an open pan since I’m a instant pot girl, but I followed your instructions to the tee (and threw in some prayers for extra measure) and voila I am blown away.
This recipe is a keeper and I wouldn’t change a thing about it.
Sarah Mir says
Priya! THANK YOU SO SO MUCH for this review!!! I am SO happy it worked out that these amounts of caps seem entirely necessary!!
Hareem S says
As much as we are biryani fans , we love a good pulaao in this household. I have MANY recipes in my arsenal over tge years. Some festive some with mutton beef chicken and what not.
Can I tell you that since I came across this one it is constantly in our menu on loop every other week? The ease and flavour hit all the right spots. Thank you for existing in this space.
Sarah Mir says
Thank you for your kind words! Now excuse me while I bulk order tissues from costco
Sara says
I've made this 3 times now - so flavourful and delicious. The only thing that let it down was the rice came out a teensy bit dry but the overall flavour really makes you forget about that! I've never found a decent chicken pilau recipe- just can't believe how well this works.
Sarah Mir says
HI Sara! Thank you SO much for the review and as for the rice, how do you feel about adding half an onion more? That should take care of it! thank you once again!
Sara says
Oooo I will try! But honestly - could not recommend this recipe enough! Thank you!
Sonia Allana says
Hello! Just wanted to confirm how much salt I am adding to each step. Is it 2 teaspoons with the chicken and 1.5 teaspoons again when I add the rice?
Sarah Mir says
That's absolutely correct! I know it seems like a lot but I use measuring spoons and this works perfectly!
Sonia Allana says
Thank you! Tried the recipe last night, decreased the red pepper for the kids and my kids (5years and 17 months) loved it
Marisa Batool says
I really don't know WHY it turned out so good, despite the fact that I did not have ginger, green chillies, jaifal or javatri!
I think I will be trying EVERY relevant recipe on your blog.
In this version I used desi chicken, which I bhunnofied as per the instructions and then pressure cooked them. Then used the rice cooker for the final pulao.
THANK YOU!
Sarah Mir says
That is ABSOLUTELY AWESOME to hear! I am so glad the recipe worked for you and I am also 100% here for you sharing that it worked even without some ingredients. That's great to know!
SIDRAH AFZAL says
Love your recipes they always turn out so good
Sarah Mir says
Yay! thank you so so much!!!
Deeba says
So so good - was a hit with everyone!
Sarah Mir says
awesome to hear! thank you so much for the review!
Hajira K says
Delicious - so flavourful and simple to make. I omitted the chillies to accommodate the taste buds of a 4 year old - but this recipe is being added to the rotation for sure!
Sarah Mir says
Absolutely delighted to hear that! thank you so much for the review!
Kris says
Just perfect! My friend from Pakistan came to visit during Ramadan and I made this Chicken Pulao for Iftar. He said it was the best pulao he had ever eaten! It made me so happy! Thanks so much Sarah 🙂
Sarah Mir says
WOW! How incredible to hear! Thank YOU so much!
Maliha says
This is the best one pot chicken pulao recipe ever! I grew up watching my parents make yakhni pulao and craved it but never got around to making it (includes many pots and many many steps!). This simple version has added chicken pulao on our family venue and the kids love it too.
Sarah Mir says
Aww Maliha! Thank you SO SO much! I have to confess I hardly ever make yakhni pulao anymore either because my family loves this one so much!
Saba says
This pulao is my go to pulao. Can’t believe how easy it is and the recipe is foolproof. Perfect to the T. Love your recipes 😊
Sarah Mir says
thank you Saba!!! that's wonderful to hear!
Hira says
This is my go-to pulao recipe, easy to follow & packed with so much flavour. We have it on our weekly rotation along with many others on your blog. Thanks for coming up with all the shortcuts & one-pot meals Sarah ❤️
Sarah Mir says
Thank you so so much!!! I am delighted to hear that, really appreciate your review!
Shazia says
Salaam, do you not like to use cloves in a pulao ? I usually do see this ingredient in a meat pulao. Is it just personal preference ? Curious to know your thoughts. ❤️