How to make Chicken Pulao - Comfort food in the truest sense – this one is a quick chicken pulao prepared in a pressure cooker.

This recipe is from the book Pressure Cooking.

Main Ingredients : Chicken (चिकन), Rice (चावल)

Cuisine : Indian

Course : Rice

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Chicken Pulao Recipe Card

Chicken Pulao

Comfort food in the truest sense – this one is a quick chicken pulao prepared in a pressure cooker. Marinated chicken pieces cooked with whole masalas and rice, this one gives you all the flavours of a biryani in a much simpler avatar. It makes a whole meal along with some boondi raita or just papad and achar.

For more recipes related to Chicken Pulao checkout Yakhni Pulao, Chicken Pulao, Chicken and Sausage Jambalaya, Chicken Biryani . You can also find more Rice recipes like Doi Potol Pulao, Mint And Peas Pulao, masala rice , Makai Ki Khichdi.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Mild

Ingredients for Chicken Pulao Recipe

  • Chicken 1 1/2 cups

  • Rice 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 6-8

  • Cinnamon 2 inch piece

  • Green cardamom 6-8

  • Bay leaf 2

  • Onion sliced 2 medium

  • Tomato chopped 3 medium

  • Red chilli powder 1 teaspoon

  • Chicken stock 3 cups


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.