Chicken pulao is a South Asian one-pot dish of seasoned rice cooked with chicken, aromatics and warm spices; regional and family versions vary. This version uses bone-in chicken for flavor and basmati rice, and includes an estimated calorie count per serving so you can see how the portion is calculated.
Ingredients
- 2 cups (370 g) aged basmati rice
- 1½ lb (680 g) bone-in chicken thighs or drumsticks, skin removed
- 2 tbsp (30 ml) neutral oil
- 1 large yellow onion (about 200 g), thinly sliced
- 1 tbsp (15 g) peeled, finely grated fresh ginger
- 4 garlic cloves (about 12 g), finely chopped
- 1 tsp (2 g) cumin seeds
- 1 small cinnamon stick (about 2 g)
- 4 green cardamom pods (about 1 g), lightly crushed
- 4 whole cloves (about 0.5 g)
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground turmeric
- ½ tsp (1 g) ground black pepper
- 1½ tsp (9 g) fine salt, or to taste
- 3 cups (710 ml) water or unsalted chicken broth, divided
- 2 tbsp (30 ml) lemon juice
- ¼ cup (10 g) chopped fresh cilantro, plus extra to serve
- 2 tbsp (30 g) plain yogurt, for serving (optional)
Instructions
- Rinse the rice in a bowl of cool water, changing the water several times until it is less cloudy. Cover the rice with fresh water and soak for 20 minutes while you prepare the other ingredients. Drain thoroughly before cooking.
- Pat the chicken dry. Heat the oil in a heavy, lidded pot or Dutch oven over medium heat. Add the sliced onion and cook for 8–10 minutes, stirring often, until deeply golden but not burnt. Transfer about one-third of the onion to a plate for garnish.
- Add the cumin seeds, cinnamon, cardamom and cloves to the pot. Stir for about 30 seconds, until fragrant. Add the ginger and garlic and cook for 1 minute, stirring so they do not stick or brown too much.
- Stir in the ground coriander, turmeric, black pepper and salt. Add the chicken pieces and turn them in the spiced onion mixture. Cook for 5–6 minutes, turning once or twice, until the outside is no longer raw-looking. This browning step builds flavor; the chicken will finish cooking with the rice.
- Pour in 2 cups (475 ml) of the water or broth and scrape the bottom of the pot. Bring to a gentle boil, then cover and simmer over low heat for 15 minutes. Check the thickest part of a chicken piece with a food thermometer; USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, simmer a little longer and check again. Remove the chicken to a clean plate once cooked.
- Add the drained rice, lemon juice and remaining 1 cup (235 ml) water or broth to the pot. Stir gently once to distribute the rice, then nestle the chicken pieces on top. Bring the liquid just to a boil. Cover tightly, reduce the heat to the lowest setting and cook for 15 minutes. Avoid lifting the lid, which lets out steam needed to cook the rice.
- Turn off the heat and leave the covered pot undisturbed for 10 minutes. Check that the rice is tender and the liquid has been absorbed. If the rice is still firm and the pot looks dry, sprinkle in 2 tablespoons (30 ml) hot water, cover and cook over low heat for another 3–5 minutes, then rest again briefly.
- Fluff the rice gently with a fork, lifting it around the chicken rather than crushing the grains. Fold in the chopped cilantro, scatter the reserved onion on top and serve hot.
Tips
- Measure the water carefully and use a tight-fitting lid. Too much liquid or repeated lid-lifting can make basmati rice soft and sticky.
- For a less oily result, use 1 tablespoon (15 ml) oil and a good nonstick or heavy-bottomed pot; the onions may take a little longer to brown evenly.
- If you do not have whole spices, use ½ teaspoon (1 g) ground cumin and a small pinch each of cinnamon, cardamom and cloves. The flavor will be less aromatic, so add the powders with the other ground spices.
- Bone-in pieces add flavor, but boneless chicken thighs work too. They may cook faster, so check their temperature before adding the rice and avoid simmering them longer than needed.
Serving Suggestions
Serve pulao as a complete meal with cucumber raita, plain yogurt or a crisp salad of cucumber, tomato and red onion. A squeeze of lemon and extra cilantro brighten the warm spices. For a larger meal, add a simple vegetable side or lentil dish. Spoon rice and chicken onto plates rather than compressing the rice in the pot, and divide the chicken pieces evenly among servings.
Variations
For a milder pulao, reduce the black pepper and omit the green cardamom; for more warmth, add one finely chopped green chile with the ginger. You can replace up to ½ cup (90 g) of the rice with rinsed peas or diced carrots, adding them with the rice; keep the total liquid unchanged unless the rice package calls for otherwise. To make a boneless version, use 1¼ lb (570 g) boneless, skinless chicken thighs cut into large pieces, brown them briefly, and simmer until they reach 165°F (74°C) before setting them aside. Return them to the pot when adding the rice.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers. They keep for 3–4 days in the refrigerator. For longer storage, freeze portions in airtight containers for up to 2 months for best quality; thaw overnight in the refrigerator. Reheat only the portion you plan to eat, adding a splash of water and covering it to help the rice steam. Heat until the center reaches 165°F (74°C), checking with a food thermometer, and do not reheat the same portion more than once.
Frequently Asked Questions
How many calories are in chicken pulao?
Using the ingredient quantities above and dividing the pot into six servings, estimate about 430–500 calories per serving. The precise amount depends on the chicken’s cut and size, how much fat remains on it, the oil used and the portion served. For a closer estimate, calculate from the nutrition labels of your own ingredients and weigh the finished dish into six equal portions.
How can I reduce the calories in a serving?
Use skinless chicken, measure the oil rather than pouring freely, and serve a consistent portion. You can serve more salad or vegetables alongside it, but changing the amount of rice or chicken will also change the calories and the recipe’s yield.
Can I use chicken breast?
Yes. Use about 1¼ lb (570 g) of boneless, skinless breast cut into large pieces. Brown it briefly and check for 165°F (74°C) with a thermometer before removing it from the pot; breast can dry out if simmered longer than necessary.
Why is my pulao rice mushy?
Common causes are not draining soaked rice, adding excess liquid, cooking at too high a temperature or stirring during the covered cooking stage. Measure the liquid, keep the lid on and let the rice rest before fluffing.
Can I prepare chicken pulao ahead?
You can rinse and soak the rice just before cooking, and chop the onion, ginger and garlic ahead and refrigerate them. For best rice texture, cook the pulao close to serving time. Refrigerate cooked leftovers within 2 hours and reheat them to 165°F (74°C).
Can I make this without whole spices?
Yes. Use the ground-spice substitution in the Tips section. The pulao will still be seasoned, though it will lack some of the fragrance and gentle flavor that whole spices release into the cooking oil.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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