Chicken Pulao
Global • Eggetarian
How to Make Chicken Pulao (Traditional & Healthy Version)
Chicken Pulao is a classic one-pot rice dish cherished across India for its aromatic spices, tender chicken, and fluffy basmati rice. Rooted deeply in Indian kitchens, this dish stands out for its simplicity and the way it brings together subtle flavors of garam masala, jeera (cumin), and fresh dhania (coriander), making it a favorite for both everyday meals and special occasions. Chicken Pulao is often served at family gatherings, festivals like Eid and Diwali, and Sunday lunches, offering a wholesome, satisfying meal that needs minimal accompaniments. The taste is rich yet gentle, appealing to both young and old, making it ideal for festive spreads or a comforting weeknight dinner. What makes Chicken Pulao such a popular choice is its adaptability and nutritious profile. It is lighter than traditional biryanis, using less oil and ghee, and can be customized with seasonal vegetables or brown rice for added fiber. The use of whole spices not only enhances the aroma but also aids digestion, while the lean protein from chicken makes it a balanced meal. Chicken Pulao is a great way to introduce the magic of Indian spices and rice dishes to anyone, whether you are an experienced cook or a beginner experimenting with Indian cuisine.
Ingredients(for 1 bowl (approx. 250g cooked))
- 1 cup Basmati rice (chawal)
- 200 grams Chicken breast (boneless, skinless)
- 1 medium Onion (finely sliced (pyaz))
- 1 small Tomato (chopped (tamatar))
- 1 tablespoon Ginger garlic paste (adrak-lahsun ka paste)
- 1 Green chili (finely chopped (hari mirch)) - optional
- 1 inch Cinnamon stick (dalchini)
- 3 Cloves (laung)
- 1 teaspoon Cumin seeds (jeera)
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves (dhania patta, chopped)
- 1 tablespoon Oil (preferably mustard oil or refined)
- to taste Salt (namak)
- 2 cups Water (for cooking rice)
Instructions
- 1
Wash and soak the basmati rice in water for 15 minutes. Drain and keep aside.
15 minutes
Soaking helps the rice cook evenly and remain fluffy.
- 2
Heat oil in a heavy-bottomed kadhai or pressure cooker. Add cumin seeds, cinnamon stick, cloves, and bay leaf. Sauté until aromatic.
2 minutes
Keep flame low to avoid burning the spices.
- 3
Add sliced onions and sauté until golden brown. Add ginger-garlic paste and green chili. Cook for 1-2 minutes until raw smell disappears.
5 minutes
Fry onions well for rich flavor and color.
- 4
Add chopped tomatoes and cook until soft. Mix in chicken pieces and sauté until chicken turns white.
4 minutes
Ensure chicken is evenly coated with masala.
Why This Dish is Healthy
Chicken Pulao is a healthy Indian rice recipe because it uses lean protein, minimal oil, and nutrient-rich spices. Unlike heavy biryanis, this pulao is light on the stomach, easy to digest, and provides sustained energy. It is also versatile, allowing for addition of vegetables for extra fiber, making it a wholesome option for weight management and everyday nutrition.
Chicken Pulao offers a balanced meal combining lean protein from chicken and complex carbohydrates from basmati rice. The use of whole spices like cinnamon, cloves, and cumin not only enriches flavor but also provides antioxidants and digestive benefits. Onions, tomatoes, and coriander add vitamins A and C, while the minimal use of oil keeps fat content low. This recipe is naturally gluten-free and can be made even healthier with brown rice or extra vegetables.
Pro Tips
- 💡Always soak rice for fluffier grains.
- 💡Use freshly ground garam masala for enhanced aroma.
- 💡Let the pulao rest for 5 minutes after cooking before fluffing for perfect texture.
Storage & Serving
Store leftover Chicken Pulao in an airtight container in the refrigerator for up to 2 days. Reheat gently on a tawa or in a microwave, sprinkling a little water to retain moisture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 430.0 kcal |
