Sanjeev Kapoor

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Chicken Pulao  Recipe

Rice and chicken preparation similar to biryani.

This recipe is from the book Pressure Cooking.

Preparation Time : 1.30-2 hour

Cooking time : 31-40 minutes

Servings : 4

Chicken Pulao

Main Ingredients

Basmati rice soaked, Boneless chicken cut into 1½ inch pieces





Level Of Cooking



  • Basmati rice soaked
    1 1/2 cup
  • Boneless chicken cut into 1½ inch pieces
    600 grams
  • Yogurt
    1/2 cup
  • Ginger paste
    2 tablespoons
  • Garlic paste
    2 tablespoons
  • Salt
    to taste
  • Oil
    4 tablespoons
  • Cumin seeds
    1 teaspoon
  • Clove
  • Cinnamon
    2 inch piece
  • Green cardamom
  • Bay leaf
  • Onion sliced
    2 medium
  • Tomato chopped
    3 medium
  • Red chilli powder
    1 teaspoon
  • Chicken stock
    3 cup


Step 1

Marinate the chicken in a mixture of the yogurt, ginger paste, garlic paste and salt for one hour, preferably in a refrigerator.

Step 2

Heat the oil in a pressure cooker; add the cumin seeds and sauté for ten seconds. Add the cloves, cinnamon, cardamoms and bay leaves. Sauté again for about ten seconds.

Step 3

Add the onions and sauté till golden brown. Add the tomatoes and cook over high heat for three minutes, stirring continuously. Add the chilli powder and stir to mix.

Step 4

Add the chicken with the marinade and sauté for two or three minutes. Pour in the chicken stock and bring to a boil. Stir in the rice and bring to a boil. Seal the cooker with the lid and cook over medium heat till the pressure releases twice (two whistles).

Step 5

Remove the lid when the pressure has reduced completely and stir lightly to separate the rice grains. Serve with raita and kachumber.

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