Chicken Pulao or Chicken Pulav is yet another Hyderabadi delight known for its incredible taste. Unlike other Hyderabadi recipes, this chicken recipe is easy to make and can be prepared with some easily available ingredients like chicken, rice, and southern spices. This quick mouthwatering chicken recipe prepared in a pressure cooker is good for lazy weekends when you don’t want to spend more time in the kitchen to cook an elaborate meal. Unlike Biryani there is no layering of the meat with the rice in this dish. Marinated chicken pieces cooked with whole spices and basmati rice, this one gives you all the flavours of biryani in a much simpler look. It makes a whole meal along with some raita and onion slices.
This simple & quick chicken pulao is worth giving a try and you can serve it on special occasions like kitty parties, birthday parties and anniversaries. The great thing about this recipe is that it is easy to adapt – you can use whole spices of your choice. If you want to relish this dish in an authentic way, we suggest you prepare this dish with ghee which will accentuate the taste as well as the aroma of the dish.
Chicken pulao can be made in a pot, pressure cooker, or instant pot. You can find the pressure cooker method in this post. If you want this dish more aromatic, cook this dish in a slow cooking method, which can be easily done at home by sealing the corners of the cooking pot with dough. There are so many ways of making a chicken pulao. Some people use stock to cook the dish while in south India many people use coconut milk. But most times Hyderabadis make it with water alone.
Recipe Ingredients & Cooking Process
Note: You can change the Servings count below to get updated ingredient quantities.
Hyderabadi Chicken Pulao Recipe
- Pressure Cooker
- 3 tbsp Oil/Ghee
- 5 cups Water
- 500 grams Chicken (Skinless with bone-in, cut into medium-sized pieces)
- 1 no. Onion (big) (Thinly sliced)
- 1 no. Tomato (medium) (Thinly sliced)
- 3 cups Basmati Rice
- 2 tsp Ginger – Garlic Paste
- 3 tbsp Curd/Yogurt
- 1 tbsp Coriander Leaves (finely chopped)
- 1 cup Mint Leaves
- 4-5 no. Green Chillies (slit)
- 1 tsp Shahi Jeera
- 4 no. Green Cardamom
- 6 no. Cloves
- 2 no. Bay leaf
- 1 inch Cinnamon
- 2 no. Marathi Moggu
- 1 no. Star Anise
- little Stone Flower
- 6 no. Black Peppercorns
- 2 tsp Coriander Powder
- 1 tsp Chicken Masala
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric
- Salt – adjust to taste
- Wash & soak the basmati rice for at least 30 minutes. Drain the water & keep it aside.
- Wash the chicken neatly until the water runs off clearly.
- Add curd, ginger-garlic paste, red chilli powder, turmeric, coriander powder, chicken masala, coriander leaves, mint leaves, half amount of whole spices (cardamom, cinnamon, pepper corns, shahi jeera, cloves), and salt to the chicken and mix it well.
- Marinate for one hour, preferably in a refrigerator. This helps to tenderize.
- Heat oil in a pan, add the remaining whole spices (cloves, shahi jeera, cinnamon, cardamoms, star-anise, stone flower and bay leaves) and sauté for about ten seconds.
- Add the remaining ginger-garlic paste & sauté for 2-3 minutes.
- Once the raw smell goes off, add sliced onions, slit green chillies and sauté until the onions turn golden brown.
- Add the chopped tomatoes and cook over high heat for three minutes, stirring continuously.
- Then add the marinated chicken and sauté for 10 minutes until the chicken is half done.
- Transfer the chicken into a pressure cooker, add the soaked basmati rice, mint leaves and 5 cups of water along with 1 tsp salt. Mix well and taste, it should be just a little salty.
- Seal the cooker with the lid and cook for 2 whistles over medium heat.
- Remove the lid when the pressure has gone completely.
- Gently fluff the rice from the sides with fork and serve with raita and onion slices.
- Add the right amount of water. Take 1 -3/4th of water for 1 cup of rice.
- Better to use chicken in the bone as it will make the curry richer and more flavorsome.
- Always soak the rice at least 30 minutes – 1 hour as this helps to cook the grains fluffy.
- Those who can take the dish spicy can increase green chilies as per your requirement.
- Always cook the pulao on medium flame.
- Do not stir the pulao a lot when it is hot. Just allow to cool down a bit.