Chicken Pulao Recipe

Chicken Pulao it is yummy. It is my personal favourite. The garam masala and mixture of chillies, garlic and giner gives the Chicken Pulao a perfect taste. Must catch it.


Health IndexAverageCuisine
DishMain Ingredient
Interest Group


 Chicken1 , cut into pieces
 Yoghurt1⁄2 Cup (8 tbs)
 Salt To Taste
 Oil1 Tablespoon
For the masala grind to a paste
 Dried red chili2
 Garlic4 Clove (20 gm)
 Ginger piece1
 Roasted cumin seeds1⁄2 Teaspoon
 Garam masala powder1 Teaspoon
 Fried onion1 Small
Rest of the ingredients
 Basmati rice1 1⁄2 Cup (24 tbs), washed and soaked for 30 minutes and drained
For whole garam masala
 Cinnamon piece1⁄2
 Oil1 Teaspoon
 Water2 1⁄2 Cup (40 tbs)
 Saffron1⁄2 Teaspoon
 Milk1⁄2 Cup (8 tbs)
 Tomato1 , chopped
 Hot water1 Cup (16 tbs)
 Chopped coriander leaves1 Tablespoon
 Melted ghee2 Tablespoon
 Browned onion and garlic1 Tablespoon
 Tomato slices4 (For Garnish)
 Onion rings4 (For Garnish)
 Hard boiled eggs3 , shelled and quartered lengthways (For Garnish)


Marinate chicken with yoghurt, salt, oil and ground paste and keep aside for 1 hour.
Par boil rice with salt, whole garam masala, oil and 21/2 cups water in the microwave for 15 minutes.
Remove immediately from the microwave and spread out on a thali or a dish, so that the rice does not cook any further.
Soak saffron in milk and then grind it into a paste in a mortar and pestle.
Keep aside Put the chicken in a large serving bowl and cook in the microwave for 5 minutes, stirring in between.
Mix in the tomato and cook further for 5 minutes.
Mix in hot water and further cook for 15 minutes until chicken is tender.
Add coriander leaves.
Spread the par boiled rice on the top of the chicken, pour the ghee all over.
Sprinkle the ground saffron, fried onions and garlic on top.
When ready to serve sprinkle 1/2 cup of water over and cook in the microwave for 5 minutes.
Garnish with tomato slices, onion rings and boiled eggs.