Known as Pulao in Southeast Asia, Pilav in Turkish, Paella in Spain, and Pilaf in the US, this one-pot rice dish originated in Persia and later became very popular with the Mughals. There are as many variations of the recipe as there are names. Famous all across South Asia and commonly referred to as Yakhni Pulao, my favorite way to enjoy it is with green chutney, cucumber raita, and kachumber. When serving it in a more formal setting, I like to pair chicken pulao with a kofta curry.
Why you’ll love this recipe
A one-pot recipe - Traditional chicken pulao uses a three-step process: the yakhni is cooked first, then the onions are caramelized, and the chicken is roasted with these. Finally, everything is combined with the rice and cooked to a finish. I’ve simplified this process in my one-pot chicken pulao recipe and have cooked it this way for 25 years with excellent results. Mild and aromatic - This chicken pulao has a heady aroma and is full of flavor without being spicy. This delicious meal becomes truly fantastic when paired with aloo gosht. Comfort food - Nothing says “comfort” like this chicken and rice one-pot dish. It’s perfect for a weeknight meal with shami kabab and Pakistani Cilantro raita. There are many recipe variations - This chicken pulao recipe can be made with red meat, vegetables, and even seafood, making it versatile.
Ingredient notes
The rice - I like to use Sela rice for this recipe. A particular type of basmati rice with exceptionally long grains, this rice fluffs up perfectly while each grain stays separate. The chicken - Always use bone-in chicken for this recipe as it makes a more flavorful yakhni (broth), resulting in a delicious pulao. The onions - For best results, Use a generous amount of onions and caramelize them correctly. I like to use yellow onions, but red can also be used. Garlic paste - Like the onions, garlic paste creates the base and is responsible for much of the flavor in this chicken pulao recipe. I always use a homemade paste for this recipe and bloom it well for maximum flavor. The whole spices - The mix of whole spices used in this recipe is essential to its aroma. I’ve listed the ones I like to use, but feel free to experiment and add or subtract some to suit your palate.
Please see the recipe card at the bottom of this post for the complete list of ingredients, along with measurements and recipe instructions.
Substitutions & variations
Try this recipe with different meat or vegetables - Some of my favorite pulao variations are mutton, Kabuli (with chickpeas and raisins), and matar (pea). Add tomatoes - I don’t add tomatoes to my chicken pulao, but many people like them. Chop and add them when you start drying the water in the chicken yakhni. When you add the rice and steam, they will be thoroughly cooked. Add dried Kashmiri chilies - Break a few dried Kashmiri chilies in ½ and add them to the chicken pulao when you start steaming the rice. This mild chili adds a touch of color and gives a light kick to the pulao. Use ghee - If you’re cooking chicken pulao for a special occasion, use ghee instead of cooking oil for a more luxurious taste.
Step-by-step instructions
Prepping the base for the chicken pulao
First step - Rinse the rice until the water runs clear and then soak it for a minimum of 30 minutes if you’re using extra long grain basmati rice and a minimum of 2 hours if you’re using sela rice. Second step - Start caramelizing the onions in the oil. Once they’re a rich brown color, add the garlic paste and bloom for 30 seconds, followed by the chicken. Third step - Once the chicken turns opaque, add just enough water to cover it, bring it to a boil, and then cover and simmer for 20 minutes. Fourth step - While the chicken is prepping, take a clean cheesecloth and add all the spices except the black cumin seeds.
Roasting the chicken and cooking the rice
Fifth step - After 20 minutes, dry all the water in the chicken and roast it with the salt and coriander powder until the onions break down and the chicken is an excellent medium brown color. Sixth step - tie opposite ends of the cheesecloth filled with the whole spices to make a sachet. Seventh step - Add this to the chicken along with 3 cups of water (1.5 cups per 1 pound of chicken and 1 cup of rice) Eighth step - Strain the rice, discard the water it was soaking in, and add it to the pot.
Finishing the chicken pulao
Ninth step - Cook on high till the rice absorbs all the water. I like to check the salt once ⅔ of the water is dry and adjust if needed. Tenth step - Once the rice has soaked up all the water, turn the stove to its lowest setting, sprinkle the black cumin seeds, and seal the pot with foil. Place the lid over the foil to completely seal in all of the steam and cook for 15 minutes. Eleventh step - After 15 minutes, turn the stove off and leave the chicken pulao untouched for 5 more minutes. After this time, gently uncover the pot and carefully remove the foil, letting all the steam out. Test a grain of rice to make sure it’s cooked through. Twelfth step - Gently fluff the rice and check the chicken. The meat should be tender enough to fall off the bones at a light touch. Plate and serve your chicken pulao with your favorite sides.
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, Please don’t forget to leave a rating and comment below! If you take a picture, tag me on Instagram! Thank You!
