Chicken Pulao Recipe – Authentic Indian Rice with Mint & Spices

Last Updated on 2 months by Neha Deshmukh

Chicken Pulao Recipe – Authentic Indian Rice with Mint & Spices

Hey everyone! If you’re anything like me, a comforting, flavorful one-pot meal is always a good idea. And honestly, few things hit the spot quite like a perfectly made Chicken Pulao. This isn’t just a recipe; it’s a hug in a bowl, packed with aromatic spices and tender chicken. I remember first making this for a family gathering, and it disappeared in minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Chicken Pulao is more than just a rice dish. It’s a complete meal that’s surprisingly easy to make. The fragrant spices, fresh mint, and succulent chicken create a symphony of flavors. Plus, it’s a fantastic way to use up leftover chicken if you happen to have some! It’s perfect for a weeknight dinner or a festive occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1.6 pounds bone-in chicken
• 2 cups basmati rice (approximately 300g)
• 4 tablespoons oil/ghee
• 1 large onion, sliced
• 1 small tomato, chopped (optional)
• 2-3 green chilies, slit
• 0.75 cup mint leaves, chopped (about 15g)
• 0.25 cup coriander leaves, chopped (about 5g)
• 2 bay leaves
• 2 star anise
• 0.75 teaspoon cumin seeds
• 6 cloves
• 2 cinnamon sticks
• 8 green cardamoms
• 0.75 teaspoon fennel seeds

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this pulao:

• Basmati Rice Quality: Seriously, it matters! Look for aged basmati rice. It’s longer-grained and less likely to get sticky. I prefer the extra-long grain variety.
• Ghee vs. Oil: Traditionally, ghee (clarified butter) is used for its rich flavor. But oil works perfectly well too – I often use a neutral oil like sunflower or canola.
• Regional Spice Variations: Feel free to experiment! In Kashmir, they love adding a pinch of Kashmiri chili powder for color. Some families also add a teaspoon of shah jeera (black cumin seeds) for a more intense flavor.
• Chicken Choice: Bone-in chicken adds so much more flavor. But boneless, skinless thighs work in a pinch too!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, marinate the chicken. In a bowl, combine the chicken with ginger-garlic paste, red chili powder, turmeric, salt, garam masala, and a squeeze of lemon juice. Let it sit for about 25 minutes. This really helps tenderize the chicken and infuse it with flavor.
2. While the chicken marinates, rinse the basmati rice under cold water until the water runs clear. Then, soak it in water for 30 minutes. This is key for fluffy rice! After soaking, drain the rice completely.
3. Heat the oil or ghee in a heavy-bottomed pot or Dutch oven over medium heat. Add the bay leaves, star anise, cumin seeds, cloves, cinnamon sticks, and green cardamoms. Sauté for a minute or two until fragrant – this “blooming” of the spices is essential.
4. Add the sliced onions and green chilies. Fry until the onions are golden brown and beautifully caramelized. This takes patience, but it’s worth it!
5. Stir in the ginger-garlic paste and chopped mint leaves. Cook for another minute until fragrant. Now, add the marinated chicken and cook for about 5 minutes, stirring occasionally, until it’s lightly browned.
6. If you’re using tomatoes, add them now and cook until the moisture evaporates.
7. Pour in 3.5 cups (830ml) of hot, salted water. Bring to a boil.
8. Gently add the drained rice, mix very gently, and cook covered on low heat for 10-12 minutes, or until the water is absorbed and the rice is cooked through. Resist the urge to lift the lid!
9. Turn off the heat and let the pulao rest, covered, for another 10 minutes. This allows the steam to finish cooking the rice and makes it even fluffier.
10. Garnish with fresh coriander leaves and serve hot!

Expert Tips

A few little secrets to make your pulao perfect:

• Achieving Fluffy Rice: Soaking the rice is crucial. Also, avoid overmixing! Gentle handling is key.
• Preventing Chicken from Drying Out: Marinating helps, but don’t overcook the chicken. It should be cooked through but still juicy.
• Blooming Spices: Don’t skip this step! It unlocks the full flavor potential of the spices.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Chicken Pulao: Swap the chicken for 1 cup of soy chunks (soaked and squeezed dry) or a mix of your favorite vegetables like peas, carrots, and potatoes.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check your garam masala to ensure it doesn’t contain any gluten-based ingredients.
• Spice Level Adjustment: For a milder pulao, reduce the number of green chilies or omit them altogether. For a spicier kick, add a pinch of cayenne pepper or use hotter green chilies.
• Festival Adaptations: During Eid or Diwali, my family loves adding a handful of dried fruits like raisins and cashews for a touch of sweetness and richness.

Serving Suggestions

Chicken Pulao is fantastic on its own, but even better with:

• Raita (yogurt dip) – a classic pairing!
• Salan (a spicy curry)
• Papadums (crispy lentil wafers)
• Cucumber Raita – so refreshing!

Storage Instructions

Leftovers? Lucky you! Store the Chicken Pulao in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent it from drying out.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of rice for this pulao? While basmati is best, you can use long-grain rice in a pinch. Just adjust the cooking time accordingly.
• How can I make the chicken more tender? Marinating is key! You can also add a tablespoon of yogurt to the marinade.
• What is the best way to prevent the rice from sticking to the bottom of the pot? Use a heavy-bottomed pot and cook on low heat. Don’t stir too much!
• Can I make this pulao in an Instant Pot or pressure cooker? Yes! Reduce the water to 3 cups and cook on high pressure for 8 minutes, followed by a natural pressure release.
• What is the significance of whole spices in pulao? Whole spices release their aroma slowly, creating a complex and layered flavor profile that’s characteristic of a good pulao.

Enjoy! I hope this Chicken Pulao becomes a staple in your kitchen, just like it is in mine. Let me know how it turns out in the comments below!