Indian · serves 2

Chicken Pulao

Biryani's easier cousin. One pot, forty minutes, no layering.

40 min Some work Non-vegetarian

Ingredients

  • 500g chicken
  • 2 cups basmati, soaked 30 min
  • 2 onions, sliced
  • 1/2 cup curd
  • 1 tbsp ginger-garlic paste
  • 3 green chillies
  • Whole spices
  • Mint and coriander
  • 4 tbsp ghee

Method

  1. Whole spices in ghee, onions till golden.
  2. Ginger-garlic, green chillies, then chicken. Sear 6 minutes.
  3. Curd, salt, mint. Cook 5 minutes till thick.
  4. Drained rice folded in gently, then 3 cups hot water (1.5x for soaked rice).
  5. Boil hard uncovered until the water level drops to the rice, then cover and go to the lowest flame for 12 minutes.
  6. Rest 10 minutes before opening. Fold from the bottom. Raita.

Questions people ask about Chicken Pulao

How long does Chicken Pulao take?

About 40 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Pulao?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Pulao ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Chicken Pulao vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Pulao?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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