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close up of chicken pulao
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The BEST One-Pot Chicken Pulao

Course Main Course
Cuisine Pakistani
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Author Sarah Mir

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
    caramelized onions
  • Now add the chicken and saute until the pieces are all white
    Chicken Pulao pieces simmer in a large white pot with browned onions and dark sauce, set on a stove against a marble countertop background.
  • 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.
    Chicken Pilau pieces cooking in a pot with browned onions, oil, and red chilies on a stovetop, photographed from above on a marble surface.
  • 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
    A pot of simmering Chicken Pilau soup with pieces of chicken, whole green chilies, and dried red chilies on a stove, photographed from above on a marble countertop.
  • 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
    A white pan filled with aromatic Chicken Pulao, garnished with whole dried red chilies and curry leaves, sits on a stovetop. A spoon is lifting some of the spiced rice.

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