Non-Vegetarian Recipes

Chicken Pulao

Pulao (Pilaf) is an integral part of Indian cuisine from times immemorial. It is a dish consisting of rice and a mixture of vegetables or meat. It is considered very high in food energy and fat.

Pulao is often served in a regular lunch or dinner. It is also a common item in the menu on special occasions like weddings or birthday parties.


Farmtoraoi's Chicken Pulao

Course Main Course
Cuisine Indian
Servings 5 Person


Chicken Preparation

  • 500 gm Chicken
  • 6 medium size Onion Chopped
  • 15 cloves Garlic
  • 1 inch Ginger
  • 1 large size Potato Chopped into cubes
  • 2 Red Dry Chilies
  • 6 Green Chillies
  • 1 tbsp Cumin (Jeera) Powder
  • 1 tbsp Coriander (Dhania) Powder
  • 2 tbsp Red Chilly Powder (Kashmiri Mirch)
  • 1 tbsp Turmeric (Haldhi) Powder
  • Salt To taste
  • 1 cup Water
  • 2-3 tbsp Cooking Oil


  • 1 kg Basmati Rice Basmati is preferred rice for pulao, although you may use any variety of rice.
  • 10-15 Black Pepper Seeds
  • 25 gm Cashew Nuts
  • 10 gm Raisin (Kismis)
  • 6 Cardamom (Elaichi)
  • 1 inch Cinnamon (Dalchini)
  • 6 Cloves
  • 1-2 Bay Leaves
  • 1-2 tbsp Sugar
  • 1-2 cups Water
  • 2-3 tbsp Cooking Oil
  • 1 tbsp Ghee


Preparing Chicken

  • Clean and cut chicken into medium-sized pieces.
  • Make a paste of ginger and garlic in a grinder
  • Heat oil in a pan.
  • Add dry chillies and let it crackle.
  • Add chopped onions and stir till brown
  • Now add ginger garlic paste and saute well
  • Add cumin powder, coriander powder, turmeric powder, red chilly powder and salt. Blend the ingredients.
  • Add potatoes and cook till potatoes start to become tender.
  • Now, add chicken pieces. Stir to coat the chicken well in the masala.
  • With occasional stirring, let the chicken cook until it secretes oil.
  • Add little water and cook till chicken is coated in a thick gravy.
  • Remove from flame and keep aside.


  • Soak basmati rice in cold water for sometime. Drain, rinse and set aside.
  • Heat oil in a pressure cooker.
  • Add bay leaves, cardamom, cinnamon, clove and black pepper. Saute till the spices begin to sizzle.
  • Add cashew and raisins, and fry a little
  • Add basmati rice and mix well with the spices.
  • Now, add salt and sugar.
  • Cook rice till it separates into individual rice.
  • Add chicken to it. Stir well so that it blends with the rice.
  • If needed, add little water.
  • Now cover lid of pressure cooker and allow it to whistle 2 times.
  • Remove cooker from fire and allow to settle pressure on its own.
  • Once you open the lid, add some ghee to the pulao. Your chicken pulao is ready.


Pulao is served hot and often complemented with either spiced yogurt or raita.
Enjoy and Bon App├ętit!!

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