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!
YASUA says
Amazing website and Delicious recipes, can you subscribe me to your newsletter, please?
Sarah Mir says
thank you and I will get on it!
Marriam says
solid pulao recipe! thank you for sharing and making us look good LOL
Sarah Mir says
always always a pleasure! thank you for rating it!
Momina Nadeem says
I have made chicken pulao for the first time and it turned out awesome..
I was so much worried as it was my first time I was cooking rice for my husband..and he just loved it..chicken pulao is his favourite dish..
thanks for sharing…
Sarah Mir says
That's great!!!! This is my favourite pulao and I am SO SO happy you and your husband enjoyed it!
Momina says
Absolutely divine! It's a fool proof recipe and my family loves it. Jazak Allah for sharing 🙏 ❤️.
Qs: how long do you soak the rice( I know it'll depend on the brand but still, also will it turn out the same if chicken masala is prepared in advance,say for a dinner and rice is added right before serving. Hope it makes sense)
Sarah Mir says
I am so happy you like it! I typically soak rice for thirty minutes and I have prepped the masala in advance for dawats and while it isn't the same as fresh it is still so good!
Lydia Shemain says
Tried your recipe turned out great, thank you. I did not roast the Jeera, next time I will. The colour was great. Have you ever used Jewel in your Biryani — it’s excellent. It gives the Biryani a beautiful aroma.
Sarah Mir says
I have not! Thank you so so much for that tip! So glad you enjoyed the recipe 🙂
Haroon says
Thank you so much for this recipe I grew up eating pulao when I would visit my pakistani family in Birmingham, UK as a child. I never imagined I would be cooking it as an adult but the recipe is really easy and tasty! Thanks again.
Sarah Mir says
I am THRILLED to hear it worked out for you!
Afia Sarguroh says
Do you put red chilli paste or chopped or whole?
sarahjmir@gmail.com says
Whole dried!
Hannah says
Love the recipe. Was so easy to put together and it tasted fantastic!
sarahjmir@gmail.com says
Yay!so happy to hear that!
Francois says
Hi, I tried a modified version of your recipe. Did it without chicken. The final product is very moist and perfumed , it is a delight for the senses. I added grilled almonds to the rice before serving. The comments I got from my wife is so positive that I will try it again with chicken next time.
Thank you so much for this very authentic recipe.
Francois
sarahjmir@gmail.com says
The almonds sound like a brilliant addition! Thank you so so much for sharing this!
Jack says
This recipe is fantastic, my grandma makes this dish frequently and I've always wanted to learn how to do it. This has been the closest one I've managed to find, although I think my grandmother puts 'less' seasoning in. I think the additional ingredients for the Pilau Masala part are definitely worth it though! Other versions I saw essentially used a broth to cook the rice and chicken into which wasn't the method I was familiar with.
I've wanted to learn some more pakistani dishes, and this one has always been one of my favourites. One issue I had with the dish was the rice at the end. It still seemed fairly moist even though the liquid had mostly evaporated at this point. I tried what my grandma does and put the pan in the oven on a low heat for about 20 minutes (I think my grandma does it for even longer). It dries out the rice slightly and makes the grains more 'individual' if that makes sense?
Overall, I am so glad I found this recipe, it'll be sure to impress visitors, especially since it's a nice flavourful dish that isn't spicy (if you exclude the peppers), as many other Pakistani dishes have a heat that guests aren't well accustomed to haha!
sarahjmir@gmail.com says
Hi Jack! I am so glad this recipe was able to help you recreate some of that taste that you were looking for. It is definitely heavier on the spices than a yakhni pulao (broth based). Re: the rice, cook times tend to vary by brands so if you want you can just crank up the heat a little the next time to dry it out more. Hear you loud and clear on wanting separate rice grains!
Aishah says
I made it yesterday, for a pilau that doesn't use a shan packet it was better than I expected! Pilau with some raita has been my comfort food ever since I came across Pakistani food after coming to UK, recipe is definitely a keeper. Jzk!
Sarah Mir says
Fabulous to see this! thank you Aishah!
Reema Alvi says
Are the red chilis dried red chilies?
sarahjmir@gmail.com says
Yes!
Sumaira says
Everyone loved it. Keep it up
sarahjmir@gmail.com says
I am SO glad! This is one of my alllll time favourites!
Aleena says
Hi Sarah, thanks for this amazing recipe. I have two questions. Firstly, in step 6, when you say simmer chicken on low- is that covered or uncovered? Secondly, in step 10, whe you say bring to boil then cook partially covered- is it on the same boil flame?
I’m not really an intuitive cook so need specific directions! Apologies if it’s obvious!
I made this and it’s delicous but did stick a bit to the bottom so wanted to figure out the smaller details. Thanks!
sarahjmir@gmail.com says
great questions! simmer on low covered for the chicken and partially covered on low-medium heat! Its's not always obvious at all! I am SO So sorry for not including that. Also if it did stick then you need to just reduce the flame, cook times do vary by rice though
Seeda says
Love this recipe. Sooo tasty! Just can't get the rice nice and fluffy..
sarahjmir@gmail.com says
Hi Saeeda!!! Thank you so so much! In terms of getting the rice fluffier your brand of rice may need just a little more water - try that and let me know!
Amélie Peter says
whay brand rice dis you use
Sarah Mir says
Hey Amelie! I use a good long grain basmati - Falak, India Gate or Tilda!
Sanam Soomro says
I came to look up a pulao recipe and was surprised when I saw my own comment lol. I'm sure it was great and that's why I keep trying your recipes. Thanks for your hard work!
sarahjmir@gmail.com says
Sanam Soomro you are the best!
V says
Salaam, is it possible to use this recipe for lamb too? How would the recipe differ for lamb?
Thank you
Sarah Mir says
Salaam! That's a great question, I would assume that you can make it with lamb, but just cook the lamb before adding the rice to the pot. This will take longer than chicken but it should work! Lamb can also typically handle/need more spices so I'd suggest adding in a teaspoon of garam masala while sauteeing it.