The MOST loved recipe on this site, this One Pot Chicken Pulao is weeknight friendly and also great for guests! Tips and tricks for perfect pulao, boneless chicken, and cooking rice in the post.
My forever go-to recipe for Pulao. Forever and ever love! Quickest fix ever! Thankyou Sarah!!
- Maham Ali
You know what's almost magical about this Chicken Pulao? It's that once you make this Chicken Pilau every time you think of it, it's beautiful aroma automatically floods your senses. Actually I kid, what's magical is the taste. I can't get enough and neither can the reviewers below!
Also if you are as big a fan of easy Pakistani chicken recipes as I am you've got to try this scrumptious Pakistani Chicken Ginger and this classic for a reason Chicken Biryani.
Why I make this pulao the MOST
- It is a ONE POT meal.
- It's ready in under 45 minutes
- Best pulao I have ever eaten
- It is SO SIMPLE (more on that below).
Setting yourself up for success: Ingredients matter
Onions: Cooking onions (yellow or red) are best. The sturdy white and sweet vidalia are not your friends here.
Chicken: Bone in is lovely for optimal flavour, but life happens and so I have explained how to sub for boneless a little later in the post.
TIP: if you are getting a small chicken cut from your butcher then "save" the bonier pieces like the neck in your freezer to make delicious stock!
Ginger and Garlic: I highly recommend homemade Ginger Paste and Garlic Paste. You can also grate equivalent amounts of fresh.
4 Tips for Perfect Pulao
1.) Wash and Soak your rice. When you wash your rice (rinse it a few times with water) you get rid of excess starch and when you soak it you give it a head start on fluffiness.
2.) Beautiful caramel onions. Onions are the flavor base of this pulao, don't be shy to build colour and if you feel like you went a little too far then add a splash of water and immediately stop the process!
3. Tender Chicken: Chicken is a funny protein. It cooks right away and then overcooks right away. Let it simmer in this beautiful masala bath so it pushes past the point of chewy (especially for chicken breasts).
Tip Four: Pay attention when cooking the rice and follow the instructions to make sure your rice is just right. Lots on that below.
How to Make the BEST One Pot Pilau
- Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
- Step 2: Form into ball shape with your hands
- Step 3: Press into patties
- Step 4: Cook in oven for x minutes at 400 degrees
- Step 5: Remove and add to serving plate
- Step 6: Assemble and serve!
Making Pulao Ahead
I get asked often if you can make this chicken pulao (or chicken pilau) ahead for dawats/ dinner parties. Yes folks, it is dinner party good. And yes, you absolutely can make it a day in advance. Here are two ways to do that:
- Cook the chicken all the way through then put aside to cool and refrigerate overnight. Warm the chicken through the next day and cook the rice fresh. Ain't nothing like that fresh fluffy rice.
- Make the whole pulao and then gently heat in a covered dish in a preheated oven (325 degrees) until it's warmed through.
Can I use boneless chicken for this Pulao?
This is where I am supposed to wax eloquent about the rich flavours of bone in meat, but friends let me tell you - if there was ever a pulao you would relish even with white meat it is this one. I make it often enough with white meat chicken and you could certainly use dark meat as well.
Does the flavor change? Of course. Bone in chicken results in a pulao with more richness and depth, but trust me the boneless version is quite tasty! Boneless thigh is forgiving, but boneless breast requires a little doing because it can dry out.
If you are using boneless breast then add a splash of water when you cover the chicken to cook (half a cup) and simmer for 20 minutes. If the chicken is tender then add the rice, otherwise wait till it is. You want tender, tender, not just cooked.
Why does my rice come out … (insert adjective)
Why does my rice come out mushy?
In a nutshell it is overcooked which is because there was either too much water or too long a cooking time. Once your rice is overcooked it is hard to 'fix'.
However here are two simple tips for avoiding overcooked rice. Desi totka alert ok?
1) Make sure the water in the pot is only so much that when you put your index finger in it only reaches the first of the lines inside your fingers. This is a tip my SIL whose an incredible cook passed on to me and I swear by it. From there on boil it till your water level falls below the rice and steam and cook the rest of the way.
2) If you feel that the water is still more than you'd like then you have two choices, crank the heat HIGH to evaporate it faster without sacrificing any of the flavour in the water or simply skim some off the top. I won't tell if you wont. If you decide to crank the water up just watch the pot carefully ok?
Why does my rice not look fluffy?
9 times out of 10 it is because you did not presoak your rice. The 30 minute lazing in a water bath really helps the rice tenderize and cook better. If you skip it the texture of the grain will not be the safe.
You didn't fluff it. Strange but true. If you don't open your pot and gently fluff the rice after the chicken pilau is done you run the risk of it (pardon the unattractive word) congealing.
What do I serve with Chicken Pulao?
Well since you asked (or I imagined that you did) if you served this chicken pulao with a simple green raita or even this sabzi one (be still my beating heart), a garlic chutney or achari michein, and shami kabab or kachay keemay ke kabab we would be besties for life. Let's be besties ok?
If you make this recipe do take a few seconds to rate it! I would love to see your recreations so tag me on instagram @flourandspiceblog !
The BEST One-Pot Chicken Pulao
Equipment
- 1 pot (10-12 inches)
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
- Now add the chicken and saute until the pieces are all white
- 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.
- 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
- 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
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
Update: this post was updated in October of 2022 to better explain the steps and add a video. If you are wondering if this is the same Hyderabadi Chicken Pulao recipe you've made before that looked as below then you're in the right place!
Zenab Alvi says
Turned out perfect !!!wouldn’t change a thing!
sarahjmir@gmail.com says
That's great to hear! Thank you Zenab!
Saarah says
Because the peppers are whole, do you still find it not kid friendly?
sarahjmir@gmail.com says
My kids love the flavour here so they're happy to pick them out, but if you want you can actually put all the whole spices in a tea infuser ball and cook the meat with that inside!
Fatah says
Do I keep the flame on low for all of step 6-7 (the entire 25-35 minutes?)
Farah says
Steps 6-7 are on low flame the entire time for chicken to be completely cooked ?
sarahjmir@gmail.com says
Yes! If you’re cooking chicken on high heat it’ll get rubbery!
Majida says
This is a wonderful recipe, just made today for my family's get together lunch!!
Everyone loved it!
sarahjmir@gmail.com says
Thank you SO much! Am glad to hear your family enjoyed it!
Sini says
Loveeee this recipe. I had a fear of cooking rice before lol because I can never get the "cooking" part right. Whether it be the amount of water or the time for the rice to cook. It's basically always a mess. I really enjoy making this recipe though, thank you 🙌🏼
sarahjmir@gmail.com says
I am so so glad to hear it! Also I know that stress so well! I am from a family of roti eaters and when I got married and my husband wanted rice alllll the time I was perpetually stressed out!
Aisha says
Hi Sarah! I'm not one to normally comment underneath things online but I just had to thank you for this amazing recipe!!
Growing up in a western country, I often struggle to stay strongly connected to my Pakistani heritage, so I've really been focused on attempting to learn the cuisine. This was the very first time I've made pulao, and it was so good my mother was impressed (especially with how tender the chicken turned out).
To anyone trying to decide on a recipe to make pulao, don't bother looking past this one- its perfect!
sarahjmir@gmail.com says
WOAH! Thank you so so much Aisha for taking the time and for your kind words! It is much appreciated!
Zainab S says
Sarah, this recipe is not scrumptious, its a killer! I absolutely loved the flavors the warm spices like nutmeg, mace etc brought to the rice. I added a little fennel just for the yakhni’s sake, I can’t make pulao without it lol. I couldn’t stop eating (hot!)spoonfuls of it after it came off of dum, it was so flavourful! Thankyou so much for sharing this delight with us! And for the other desi recipes, <3
sarahjmir@gmail.com says
Zainab I saw your comment and then instantly added the Pulao to this weeks meal plan because this saunf idea is genius and I want to try it too! SO SO glad you enjoyed it!!!
Shazia says
Hi, I can't wait to try this recipe. I just wanted to ask if we add some sauna to this, would we need to grind it first to a powder ? Or whole ? If so, how much would you use ? Thanks
Sarah Mir says
Hi Shazia! I assume you mean saunf and that would be a nice addition but honestly you don't need it here. If you do want to add it then crush the saunf lightly to powder it and add it when you are sauteeing the chicken because saunf tends to burn easily. I would not use more than a tsp because then it would compete with the other flavours!
Mrs Abdul says
I am a very bad cook but Covid has got me cooking. I am a Pakistani living in London and I want to always make Pakistani dishes so that I can stay in my tradition. I tried this Pilau and it came out so good. The way you have written the recipe and the way you have made the steps so clear has helped me so much! I cannot believe I can make Pilau now without having to buy a packet and actually cook from Scratch!, My husband was so impressed with his dish. Been married for 10 years and been eating out so much and talking food from Mums house. Finally I can be a cook- Thanks to your recipes
sarahjmir@gmail.com says
Mrs Abdul!!! I am SO SO SO thrilled to hear that!!! Thank you so very much for trying the recipe and for sharing your feedback!
Yaz says
Salaam Sarah,
I was wondering, do you add boiled water in the pan or just water at room temperature ? ( Step 8 )
Thanks
sarahjmir@gmail.com says
Great question! Hot water always speeds up the process so that's best!
Fitsome Health says
Yummy food.... love to see my Pakistani sisters working so well on internet!!
Thumbs up!!
sarahjmir@gmail.com says
Thanks SO SO much!
Vishal says
Thank you, this is the best recipe I have ever come across. God bless:)
sarahjmir@gmail.com says
wow! thank you!!!!
Rohaina says
Thank you for sharing your recipes Sara,I just have one silly question.In Step 9 you mentioned that add rice and other ingredients. Do we add rice to boiled water or rice and regular temperature water?
Sarah Mir says
Not silly at all! Boiled water makes it go faster, but I typically use warm tap water (tap water is safe for drinking where I am)
Len says
For the browning effect - The one trick this wonderful afghan lady, Nooria Ali, taught on her YouTube channel is to:
1. Fry the onions till they are brown. 2 taken them out of the pot. 3 Mash’m/ roughly grind them. Finally, add them back in after you’ve cooked the chicken a bit. So, in your recipe, I would add them back in step 5.
sarahjmir@gmail.com says
Thanks Len! We typically do that for Korma and layered rice dishes like Biryani never thought to try it for a pulao!
Maryem says
Just made this recipe yesterday and had leftovers today...so I HAD to come back here and add my two cents of how wonderful this recipe turned out! My late nano made it like this, her secret to the chicken always turning our juicy.
Sarah, would u think if I kept all the dry masala in a cloth/strainer it'd taste the same? Or maybe I should increase their quantity to get the same taste and aroma?
Thankyou for this wonderful share! Guess who'll be trying more of ur recipes soon 🙂
sarahjmir@gmail.com says
Ohmigod thank you for taking the time to share your thoughts here - means SO much! My husband always talks to me about putting the masala in a strainer and I think it's doable to some extent. The cumin seeds just taste better when they're 'cooked' but the rest of it can go in a potli, I'd just increase it all by 25%!
Sanam Soomro says
When do we add the green chilies?
sarahjmir@gmail.com says
Hi Sanam! With the rice - so sorry that was my bad, have corrected the recipe. Thank you so much for pointing that out. Do let me know what you think!
Faiza Rasheed says
The instructions also don't include when to add the ginger and garlic paste
Sarah Mir says
Hi! They are included as part of remaining Pulao ingredients - happy cooking!
Sam says
Love how easy to follow this is and tastes so nostalgic!
Sarah Mir says
Yay! I am glad to hear that! thank you for your rating/review!