One-Pot Chicken Pulao
One-Pot Chicken Pulao
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cubed into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt
For the Pulao
- 3 tablespoons vegetable oil
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 1/2 teaspoon black peppercorns
- 1 star anise
- 1 red onion, medium, diced
- 1 teaspoon red chili powder
- 1 tablespoon garam masala
- 1/4 cup water, for spice paste
- 2 cups long-grain basmati rice, rinsed until water runs clear and soaked for 20 minutes
- 3 1/2 cups water, for cooking rice
- 1 1/2 teaspoons salt, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mint chutney, for drizzling
Instructions
- 1
In a medium bowl, combine the cubed chicken with plain yogurt, ginger-garlic paste, 1/2 teaspoon red chili powder, turmeric powder, and 1 teaspoon salt. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
Rinse the long-grain basmati rice under cold running water until the water runs clear. Soak the rinsed rice in fresh water for 20 minutes, then drain thoroughly before use.
⏱️ 5 min
- 3
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the bay leaves, cinnamon stick, green cardamom pods, black peppercorns, and star anise. Sauté for about 1 minute until fragrant.
⏱️ 2 min
- 4
Add the diced red onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 5 min
- 5
Stir in 1 teaspoon red chili powder and garam masala. Add 1/4 cup of water to prevent burning and cook the spices for 1-2 minutes, forming a thick paste.
⏱️ 2 min
- 6
Add the marinated chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides and well coated with the spice mixture, about 8-10 minutes.
⏱️ 8 min
- 7
Add the drained basmati rice to the pot with the chicken. Gently stir for 1-2 minutes to combine the rice with the chicken and spices. Pour in 3 1/2 cups of water and add 1 1/2 teaspoons of salt. Bring the mixture to a rolling boil.
⏱️ 3 min
- 8
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
⏱️ 15 min
- 9
Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture. Gently fluff the rice with a fork. Garnish with fresh chopped cilantro and an optional drizzle of mint chutney before serving hot.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Chicken Pulao
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cubed into 1-inch pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon salt
For the Pulao
- 3 tablespoons vegetable oil
- 2 bay leaves
- 1 cinnamon stick, 2-inch piece
- 4 green cardamom pods
- 1/2 teaspoon black peppercorns
- 1 star anise
- 1 red onion, medium, diced
- 1 teaspoon red chili powder
- 1 tablespoon garam masala
- 1/4 cup water, for spice paste
- 2 cups long-grain basmati rice, rinsed until water runs clear and soaked for 20 minutes
- 3 1/2 cups water, for cooking rice
- 1 1/2 teaspoons salt, or to taste
For Garnish (Optional)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons mint chutney, for drizzling
Instructions
- 1
In a medium bowl, combine the cubed chicken with plain yogurt, ginger-garlic paste, 1/2 teaspoon red chili powder, turmeric powder, and 1 teaspoon salt. Mix well to coat the chicken evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
Rinse the long-grain basmati rice under cold running water until the water runs clear. Soak the rinsed rice in fresh water for 20 minutes, then drain thoroughly before use.
⏱️ 5 min - 3
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the bay leaves, cinnamon stick, green cardamom pods, black peppercorns, and star anise. Sauté for about 1 minute until fragrant.
⏱️ 2 min - 4
Add the diced red onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
⏱️ 5 min - 5
Stir in 1 teaspoon red chili powder and garam masala. Add 1/4 cup of water to prevent burning and cook the spices for 1-2 minutes, forming a thick paste.
⏱️ 2 min - 6
Add the marinated chicken to the pot. Cook, stirring occasionally, until the chicken is browned on all sides and well coated with the spice mixture, about 8-10 minutes.
⏱️ 8 min - 7
Add the drained basmati rice to the pot with the chicken. Gently stir for 1-2 minutes to combine the rice with the chicken and spices. Pour in 3 1/2 cups of water and add 1 1/2 teaspoons of salt. Bring the mixture to a rolling boil.
⏱️ 3 min - 8
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender and fluffy.
⏱️ 15 min - 9
Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the steam to finish cooking the rice and ensures a fluffy texture. Gently fluff the rice with a fork. Garnish with fresh chopped cilantro and an optional drizzle of mint chutney before serving hot.
⏱️ 5 min