Pakistani Chicken Pulao Recipe by Hutrecipes

This Pakistani Chicken Pulao recipe is an easy-to-follow guide to making this popular and delicious dish. With precise ingredients and instructions, this recipe will ensure that your pulao is perfectly cooked and full of flavor.

Pakistani Chicken Pulao is a one-pot dish of rice and chicken that is flavored with a variety of spices. It is a popular dish in Pakistan and other parts of South Asia, and is often served for special occasions. Pulao is similar to biryani, but it is typically made with less spices and oil.

Pakistani Chicken Pulao Recipe by Hutrecipes

Recipe by Hut RecipesCourse: Chicken PulaoCuisine: PakistaniDifficulty: Medium


Prep time


Cooking time





For the chicken:

  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

  • 1 tablespoon ginger-garlic paste

  • 1 teaspoon turmeric powder

  • 1 teaspoon red chili powder

  • 1 teaspoon garam masala powder

  • 1/2 teaspoon salt

  • 1/4 cup yogurt

  • For the pulao:
  • 2 cups basmati rice

  • 1/4 cup oil

  • 2 tablespoons ghee

  • 1 medium onion, chopped

  • 1 bay leaf

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon coriander seeds

  • 1/2 teaspoon black peppercorns

  • 2 cloves

  • 1 cinnamon stick

  • 1 black cardamom (optional)

  • 4-5 cloves garlic

  • 3/4 inch ginger, grated

  • 1/2 teaspoon salt

  • 2 green chili peppers, slit lengthwise

  • 1 tomato, chopped

  • 11/2 tablespoons yogurt

  • 4 cups chicken broth


  • Marinate the chicken: In a medium bowl, combine the chicken, ginger-garlic paste, turmeric powder, red chili powder, garam masala powder, salt, and yogurt. Mix well, and marinate for up to an overnight period.
  • Cook the chicken: Heat the oil and ghee in a large pot over medium heat. Add the onions and cook until golden brown, about 5 minutes. Add the bay leaf, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon stick, and black cardamom (if using). Cook for 1 minute more, until fragrant.
  • Put the chicken in the pot with the marinade. Cook the chicken until it is browned on all sides, stirring periodically.
  • Add the green chili peppers, tomato, and yogurt to the pot. Mix well and cook for 2 minutes more.
  • Add the chicken broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the chicken is cooked through.
  • While the chicken is cooking, rinse the rice until the water runs clear. Drain the rice and set aside.
  • Once the chicken is cooked through, add the rice to the pot. Stir gently to combine.
  • Bring the rice and chicken broth to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked through.
  • The saucepan should be taken off the heat and left covered for five minutes.
  • With a fork, fluff the rice and serve it hot.

Recipe Video


  • Use chicken stock instead of water for a deeper flavour.
  • If you don’t have garam masala powder, you can make your own by combining equal parts ground cumin, coriander, cardamom, and cloves.
  • To make a vegetarian version of this pulao, simply omit the chicken and use vegetable broth instead of chicken broth.
  • You can also add other vegetables to this pulao, such as carrots, peas, or potatoes.
  • To make a more flavorful pulao, you can marinate the rice in yogurt and spices for 30 minutes before cooking.


Q: What is the difference between pulao and biryani?

A: Pulao is a one-pot dish of rice and meat that is flavored with a variety of spices. Biryani is also a one-pot dish of rice and meat, but it is typically made with more spices and oil. Additionally, biryani is often layered with rice and meat, while pulao is typically mixed together.

Q: What type of rice is best for making pulao?

A: Basmati rice is the best type of rice for making pulao because it is long-grained and has a fragrant flavor. Other long-grain rice, such as jasmine rice, can also be used.

Q: How can I make sure that my pulao is not dry?

A: To make sure that your pulao is not dry, use the correct

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