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Chicken Pulav

Dedicated To Kids
Chicken Pulav
Chicken Pulav
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeHomestyle Cooking, Indian, South Indian
  • Good for Lunch

About this recipe

Mostly once in a week, I use to prepare variety rice which would be easy even in lazy times. I need to pack out lunch for both my hubby and kids, so the lunch would packed around 7.45 for my daughter. But there are times I get up late from bed, I need to hurry in preparation, by that time I go for pilaf/pulav may be veg or non-veg. This time I have prepared chicken pulav/chicken pilaf for lunch box, the texture and the taste was too good. I would say a simple, easy, less time consuming non vegetarian variety rice. Kids love this a lot because of the mild spiciness. Check out my other pulav recipes: Soya Nuggets Pulav, Afghan Lamb Pulav, Prawn green peas Pulav and Vegetable Pulav. Let us move on to the recipe…

Ingredients for Chicken Pulav

  • Chicken – ½ kg
  • Onions – 1 ½ nos
  • Bay leaf – 1 no
  • Star anise – 2 nos
  • Cardamom – 2 nos
  • Cinnamon stick – 1 “inch stick (2 nos)
  • Cloves – 3 nos
  • Green chilies – 2 nos
  • Long grain/Basmathi rice – 2 ½ cup
  • Yogurt/Curd – 2 ½ tbsp
  • Ginger-garlic paste – 2 tbsp
  • Salt to taste
  • Clarified butter/Ghee – 1 ½ tbsp.
  • Oil – 1 ½ tbsp.

How to cook Chicken Pulav

  1. Peel and thinly slice the onions. Slit the green chilies into two equal halves.
  2. Clean and marinate the chicken with ginger-garlic paste, a tbsp of yogurt
  3. Wash the rice, drain the water and keep it aside.
  4. Heat ghee/clarified butter and oil in a pressure-cooker, add in the spices (bay leaf, cardamom, cloves, cinnamon, and star anise) and wait till they crackle.
  5. Add in the sliced onions and cook until they turn golden brown in colour.
  6. Add in the chicken pieces and cook for few mins, until the chicken turn light white in color.
  7. Add in the rice and cook until the raw smell goes off.
  8. Pour in 4 ½ cups of water followed by 1 ½ tbsps of yogurt/curd and salt, wait until it boils.
  9. Pressure-cook for 2 whistles. Remove the lid when the pressure subsides, give a stir and serve hot.
  10. Serve hot with any gravy. Goes out well for lunch. I have accompanied this with Chicken yogurt gravy and Coleslaw.
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