Illustration of long-grain chicken pulao with chicken pieces, browned onion, and whole spices.
THE RIZQ FOODSDERA GHAZI KHAN
Recipes

Chicken Pulao recipe

Tender chicken and basmati rice cook together in a lightly spiced, savory broth with sweet onions and whole aromatics.

An original home-cooking guide from our recipe collection; not an orderable restaurant product. Timings are approximate and may vary with your equipment.

Serves: 4Prep: 20 minCook: 55 min

Ingredients

  • 300 g basmati rice
  • 600 g bone-in chicken pieces
  • 1 large onion, thinly sliced
  • 2 tablespoons neutral oil or ghee
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 4 green cardamom pods
  • 1 small cinnamon stick
  • 4 whole cloves
  • 1 bay leaf
  • 1 teaspoon black peppercorns
  • 1 tablespoon chopped cilantro
  • 750 ml water or unsalted chicken stock, plus extra as needed
  • Salt, to taste

Method

  1. Rinse the rice until the water runs mostly clear, soak in fresh water for 20 minutes, then drain.
  2. Heat the oil in a heavy pot over medium heat and cook the onion, stirring, until golden brown, about 8 minutes.
  3. Add the cardamom, cinnamon, cloves, bay leaf, peppercorns, coriander, cumin, and turmeric; stir for 30 seconds until fragrant.
  4. Add the ginger-garlic paste and chicken and cook for 4–5 minutes, turning the chicken so it is coated in the spices.
  5. Pour in the water or stock and add salt. Bring to a boil, cover, and simmer gently for 25–30 minutes, until the chicken is nearly tender.
  6. Lift the chicken onto a plate. Measure the broth: you need about 600 ml for the rice; simmer to reduce or add hot water as needed.
  7. Return the measured broth to the pot, bring it to a boil, and stir in the drained rice and cilantro. Nestle the chicken on top.
  8. Cover tightly and cook over low heat for 15–18 minutes, until the rice is tender and the chicken reaches 74°C internally. Turn off the heat and rest, covered, for 10 minutes before fluffing and serving.

Kitchen notes

  • Broth saltiness varies; taste it before adding the rice and adjust accordingly.
  • Use a food thermometer to confirm the thickest chicken piece reaches 74°C.
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