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A close-up of a plate filled with kid friendly chicken pulao, garnished with chopped herbs, set against a dark background. The rice appears fluffy and spiced, with visible chunks of chicken.
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Kid Friendly Chicken Pulao / Chicken Pilaf

A quick chicken pulao that is kid and adult friendly!
Author Sarah Mir

Ingredients

  • 2.5 cups rice
  • 1 pound chicken little over is fine cut into 2-inch pieces
  • 4-5 cloves/ laung
  • 6-8 whole black peppers
  • 1 inch cinnamon stick
  • 2-3 green cardamom
  • 2 onions thinly sliced
  • 1 ¼ tbsp ground ginger
  • 1 tbsp ground garlic
  • 1 tsp salt + 1.25 tsp
  • ½ tsp coriander powder
  • ½ to 1 ½ tsp cayenne/red chilli powder

Instructions

  • Wash your rice, soak it in cold water and set it aside.
  • Heat oil in a large pot (preferably non stick) and add your whole spices - the cloves, black pepper, cardamom, and cinnamon. Fry for two minutes till fragrant.
  • In go the onions - these will take 6-10 minutes to caramelize. You want a dark brown colour - add a splash of water immediately to stop the browning from turning into burning.
  • Then add your ginger and garlic, stir fry for two minutes till fragrant
  • Add salt, coriander powder and red chilli powder. Cook for another 2 minutes.
  • Then add the chicken and stir fry it well till all of it turns white. At this point I like to cook the chicken on medium low heat for about 6-10 minutes depending on the size of my chicken pieces. The intent isn't to fully cook them, but to give the chicken a head start.
  • Then add the rice, 3 ¼ cup water and 1 ¼ tsp salt. Stir to combine and bring it to a boil.
  • Cover and simmer on medium heat for 10-15 minutes - essentially until the water is mostly absorbed.
  • Cook on low heat for another 10 minutes then check for doneness.

Notes

Please read the notes right above the printable version of this recipe for little tips and tricks! Additionally, if your little ones are not going to be happy to see whole spices in their pulao then feel free to tie them in a muslin cloth or put them in a tea steeping ball and add them to the pulao rice when it boils.