Aromatic rice pilaf cooked in chicken broth and blend of spices. Chicken pulao is mild but a full of flavour recipe perfect for weeknight meals as well as special occasions.
This is Pakistani chicken Pulao recipe also known as Yakhni Pulao. Chicken Pulao is a popular rice dish in subcontinent. It’s made from rice cooked in chicken stock/broth and aromatic spices.
Don’t let the long list of spices dissuade you from making this amazing dish. This recipe is perfectly doable for busy weeknights – the cooking time maybe a little longer but the whole process in quite effortless.
HOW TO MAKE CHICKEN PULAO
There are different methods of making pulao, a one pot version and the other one is making broth first and then cook rice in it. I am using the second method which is more traditional, and I believe it’s more flavoursome.
It’s important to use chicken with bone for this recipe, the broth get its flavour from bones. Pulao mainly use whole spices. They add depth of flavour and aroma which is a characteristic of good pulao.
The spices mainly required are coriander seeds, cumin seeds, cinnamon, cardamom (black and green), fennel seeds, bay leaves, cloves, mace, nutmeg and black pepper corns.
The rice used for making pulao should be preferably basmati, jasmine rice could be used to. Long grain rice work best as they remain separate after cooking and don’t stick together.
The ratio for the rice and broth is 1:2 ( 1 cup rice, 2 cups broth). Basmati rice use slightly less than double amount of liquid. If in doubt always start with less, you can always add more later if rice seems to be underdone.
TIPS FOR MAKING CHICKEN PULAO
- The colour of pulao depends on how darker you fry onions. Ideally the onions should be golden brown so rice have the same colour too.
- Measure the broth and rice carefully, adding more broth than required will make rice mushy. The rice grains should be separate after cooking.
- Cook the broth for good half an hour, this ensures the flavours from chicken and spices are fully released.
WHAT TO SERVE WITH PULAO
Pulao can be served with Mint Raita and salad. If you prefer some gravy on the side try Aloo Gosht ( Meat Gravy with Potatoes) or if you prefer something dry Chapli Kebabs go well too.
WATCH HOW TO MAKE CHICKEN PULAO
MORE RICE DISHES TO TRY:
Chicken Pulao
Ingredients
Chicken Broth
- 700 g Chicken
- 2 Bay Leaves
- 4 Green Cardamoms
- 1 Cinnamon Stick
- 2 tbsp Coriander Seeds
- 1 tbsp Fennel Seeds
- 1 tsp Salt
- 7 cups Water
Preparing Rice
- 3 cups Rice
- 1 large Onion Sliced
- 1 tbsp Cumin Seeds
- 6-8 Black pepper Corns
- 5-6 Cloves
- 2 Black Cardamom
- 1 Cinnamon Stick
- 1 Star Anise
- 1 piece Mace
- 1 pinch Nutmeg powder
- 1 tbsp Ginger Juilenne cut
- 1 tbsp Garlic Paste
- 1 tbsp Salt
- 1½ tsp Red Chilli Powder
- 1/4 cup Oil
- 2 Whole Green Chillies
- 1 tbsp Saffron infused in milk or yellow food colour
Instructions
Preparing Broth
- In a pot add water, chicken and all the ingredients. Bring it to boil. Once its boiling turn the flame low. Cover and cook for 30 minutes.
- Take chicken out and set aside. Strain the stock, discarding the whole spices.
Preparing Rice
- Wash rice by rinsing couple of times and soak them for 15-20 mins
- In a pot heat oil and fry onions untill golden brown. Add all the whole spices and ginger garlic. Fry for a minute.
- Add chicken and fry for 2 minutes. Add salt and red chilli powder, Pour the stock into the pot. First add 5 cups if later you need to add more you can do that. If you are using basmati rice, they wont take double amount of liquid. Bring it to boil.
- Drain water from rice and put them in the broth. Once only ¼ of liquid remains, turn the heat low and add whole green chilli and yellow colour/saffron.
- Cover the pot. Cook for 15 – 20 minutes until rice are fully cooked.
Thanks for sharing such a wonderful recipe. Everyone loved the pulao ,