How to make Chicken Kofta Pulao -

A delicious and healthy pulao made with boiled chicken koftas.

Sanjeev Kapoor

This recipe is from the book No Oil Cooking.

Main Ingredients : Chicken mince (चिकन कीमा), Basmati rice (बासमती चावल)

Cuisine : Punjabi

Course : Rice

Chicken Kofta Pulao

Chicken Kofta Pulao Recipe Card


Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

Prep Time : 26-30 minutes

Cook time : 41-50 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chicken Kofta Pulao Recipe

  • Chicken mince 250 grams

  • Basmati rice soaked 1 1/2 cups

  • Green cardamoms 4-5

  • Bay leaf 1

  • Cloves 7-8

  • Salt to taste

  • Fresh coriander leaves 4 tablespoons

  • Ginger finely chopped 1 inch piece

  • Red chilli powder 1 teaspoon

  • Black peppercorns crushed 20

  • Green cardamom powder 1/2 teaspoon

  • Onions finely chopped 2 medium

  • Tomatoes finely chopped 3 medium

  • Coriander powder 1/2 teaspoon

  • Cumin powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon


Step 1

Soak rice in four to five cups of water for fifteen to twenty minutes. Drain and keep aside. Boil six cups of water in a deep pan with green cardamoms, bay leaf, cloves and salt for about five minutes.

Step 2

Strain and keep aside. Take chicken mince in a bowl and add two tablespoons of coriander leaves, ginger, half the quantities of green chillies and crushed peppercorns, green cardamom powder. Add salt to taste.

Step 3

Mix and make equal marble sized koftas. Boil these koftas in the spiced boiling water till cooked. Drain and keep aside. Reserve the cooking liquid. Heat a deep non-stick pan and roast chopped onion till translucent. Add chopped tomatoes.

Step 4

Add remaining green chillies and crushed peppercorns, coriander powder and cumin powder. Add salt to taste and sauté till tomatoes are cooked. Add drained rice and cook for two to three minutes. Add three cups of reserved cooking liquid and one cup of water.

Step 5

Bring to a boil, cover tightly with a lid and cook for ten minutes on low heat. Open the lid, add the cooked chicken koftas and mix gently. Cover and cook for two to three minutes. Sprinkle garam masala powder and serve hot with a raita of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.