Easy Chicken Pulao Recipe (One-Pot Indian Chicken Rice)

This easy chicken pulao is a one-pot Indian rice dish made with chicken, basmati rice, whole spices and a simple onion masala. It is a practical family dinner with fewer dishes to wash than a multi-pot meal.

Ingredients

• 500 g chicken pieces, bone-in or boneless
• 1½ cups basmati rice, rinsed and soaked for 20 minutes
• 1 large onion, thinly sliced
• 1 tablespoon ginger-garlic paste
• 1 tomato, chopped (optional)
• 1 green chilli, slit (optional)
• 1 small cinnamon stick
• 3 green cardamom pods
• 3 cloves and 1 bay leaf
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• 2 tablespoons oil or ghee
• About 2¼ cups hot water or stock, adjusted for your rice and pot
• Salt to taste and chopped coriander or mint

How to Make Chicken Pulao

1. Prepare the rice

Rinse the basmati rice until the water runs clearer, then soak for 20 minutes and drain. This helps the grains cook more evenly.

2. Fry the whole spices and onion

Heat oil or ghee in a heavy pot. Add cumin, cinnamon, cardamom, cloves and bay leaf. Stir briefly, add onion and cook until golden. Add ginger-garlic paste and green chilli; cook until fragrant.

3. Cook the chicken masala

Add chicken, turmeric, coriander powder and salt. Stir to coat the pieces and cook for several minutes. Add tomato if using and cook until it softens. Add a splash of water if the masala sticks.

4. Add rice and liquid

Stir in the drained rice gently, then add hot water or stock. Bring to a boil, cover tightly and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed; the timing depends on the pot and chicken pieces.

5. Rest before serving

Check that the chicken is fully cooked; the thickest part should reach 74°C (165°F). Turn off the heat and rest covered for 5–10 minutes. Fluff carefully with a fork and garnish with coriander or mint.

Tips for Fluffy Chicken Pulao

• Soak and drain the rice before adding it to the pot.
• Use the liquid amount recommended for your rice brand and cooking pot.
• Keep the lid closed while the rice cooks to hold in steam.
• Let the pulao rest before fluffing to help the grains stay separate.

What to Serve with Chicken Pulao

Serve with cucumber raita, sliced onion, lemon wedges or a simple salad. Leftovers should be cooled promptly, refrigerated and reheated until steaming hot throughout.

Frequently Asked Questions

Can I use boneless chicken?

Yes. Boneless chicken cooks faster, so avoid overcooking it while the rice finishes. Check the chicken is safely cooked before serving.

Can I add vegetables?

Yes. Add peas, carrots or beans with the chicken masala, adjusting the liquid and cooking time as needed.

Can I make chicken pulao less spicy?

Skip the green chilli and reduce the chilli-based seasonings. Whole spices give aroma without necessarily making the dish hot.