Perfect Chicken Pulao Recipe By Lazzatain
Perfect Chicken Pulao is a classic South Asian rice dish made by cooking tender chicken with whole spices, caramelized onions, and basmati rice. It’s less spicy than biryani but just as flavorful, making it a family favorite for both everyday meals and special occasions. Balanced with warming spices and rich aroma, this one-pot meal is both nourishing and indulgent.
Ingredients
Instructions
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Prepare the Rice:
Soak the rice in water for 30 minutes. Drain before using.
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Cook the Onions:
Heat oil in a large pot. Add the sliced onion.
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Sauté the Whole Spices:
Add all the whole spices (cloves, cinnamon, bay leaves, black pepper, ginger-garlic paste). Sauté for 30–40 seconds until fragrant. Add 1 cup of water. Add chopped tomato , salt, red chili powder and turmeric. Cook for 1–2 minutes, stirring continuously until the raw aroma disappears.
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Add Chicken:
Add the chicken pieces to the pot and sear them on medium heat for 5–6 minutes until they change color and start to brown slightly on the edges. Now add 1 liter of water to the pot. Cook it for 10-15 minutes.
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Taste & Adjust Salt:
Taste the water at this stage — it should be slightly salty and flavorful, as it will absorb into the rice.
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Add the Soaked Rice:
Add the drained, soaked rice to the simmering broth. Stir gently only once to distribute the rice evenly.
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Cook Rice (Open Pot):
Cook uncovered over medium heat until most of the water is absorbed and rice starts to rise to the surface — about 8–10 minutes.
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Steam (Dum Cooking):
Lower the heat to the minimum. Cover the pot tightly with a lid or foil. Let it steam (dum) for 15 minutes on very low heat.
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Rest the Pulao:
Turn off the heat and allow the pulao to rest (without opening the lid) for another 10 minutes.
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Serve Hot:
Serve hot with cucumber raita, salad, or pickled onions.
