Chicken Pulao Recipe

chicken pulao | Vijay Foods

Chicken Pulao Recipe

Ready in Jiffy, this pulao is a finger-licking dish made with a blend of Vijay Gold rice, chicken, ghee, & garam masala. Sure to be a hit at the dinner table!

Servings - 6
Difficulty Level - Medium
Preparation Time - 30 Mins
Cook Time - 30 Mins


  • 500 gm Chicken, curry cut
  • 50 gm / 1/3 cup yogurt
  • 7 gm / 1.5 tsp Red chilli powder
  • 4 gm / 1 tsp Garam Masala powder
  • 2 gm / ½ tsp Turmeric
  • 20 gm / 1 tbsp Ginger – Garlic Paste
  • 6 gm / 1 tsp Salt
  • 100 gm / 2 medium onions, thinly sliced
  • 50 gm / 1 medium tomato, roughly chopped
  • 25 gm / 10-12 sprigs Coriander Leaves
  • 20 gm / 3 Green Chillies
  • 30 ml / 2 tbsp Oil
  • 15 gm / 1 tbsp Ghee
  • 500 gm Vijay Gold Sona Masoori Rice
  • 1 Bayleaf, 4-5 cloves
  • 3 Green Cardamom
  • ½ inch piece Cinnamon stick
  • 1 Star anise
  • 750 ml Water
  • 5 gm / 1 tsp Biryani Masala (Optional)


  • Wash and strain the chicken to remove excess water.
  • In a bowl, add the yogurt, red chilli powder, turmeric, garam masala, ginger garlic paste and salt. Mix well and add the chicken. Set aside for 10 minutes.
  • In the meantime, wash and soak the Vijay Gold Sona Rice and keep the water to heat up on the side.
  • In a large pot, heat the oil and add the whole spices, bayleaf, cloves, cardamom, cinnamon and star anise. Saute for a few minutes until fragrant.
  • Add the sliced onions and saute on medium flame until golden brown.
  • Now add the marinated chicken and saute on high flame for 3-4 minutes until the chicken releases some of its moisture and the masala’s start cooking.
  • At this stage, add the chopped tomato and biryani masala (if using). Saute for an additional 2 minutes until the tomato is mushy. Now add the coriander leaves and green chilli.
  • Cover and cook on low flame until the chicken is 80% done, about 5-7 minutes.
  • Add the hot water and mix well. Add Salt and allow the water to come to a vigorous boil.
  • Once the water is boiling, add the rice and stir once. Let the heat remain high.
  • Boil the rice uncovered until the water has evaporated and the rice is 80% done.
  • At this stage, cover tightly and cook on low flame for 10 minutes.
  • After 10 minutes, remove the lid and add ghee all over the rice.
  • Switch off the flame and cover for 10 minutes.
  • Serve Hot.

Tips for Cooking

  • The ratio of Rice to water is 1:1.5. If you add more water, it tends to be very sticky. This ratio gives the ideal pulao texture.
  • When adding salt to the water, taste it to ensure there is enough, it should be slightly salty.
  • Do not stir the rice too much, it will break, stir gently to ensure full grains.

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South Indian Style Egg Curry

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