sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Chicken Pulao

Chicken Pulao
Horlicks Oats Roti with Awesome Greens

Horlicks Oats Roti With Awesome Greens

Oats Munagaku Rotte is a breakfast item which is highly nutritious, simple and delicious to eat with......

Horlicks Oats Choco Laddu

Horlicks Oats Choco Laddu

Laddu is one sweet which no one can stop with one and if it is served with added goodness of horlick......

Horlicks Oats Vegetarian Cake

Horlicks Oats Vegetarian Cake

Horlicks Oats Vegetarian Cake is a prefect cake recipe which can make your special occasions more jo......

Horlicks Oats Chana Dal Burfi

Horlicks Oats Chana Dal Burfi

This delicious Indian burfi is made with added goodness of Horlicks oats. It’s a very simple desert......

Horlicks Oats Beetroot Roti

Horlicks Oats Beetroot Roti

If beetroot is your all time favorite then definitely you are on the right page. Try this Healthy Ho......

Chicken Pulao Recipe, How To Make Chicken Pulao Recipe

How to makeChicken Pulao ?How to cookChicken Pulao ?Learn the recipeChicken Pulao by vahchef.For all recipes visit

About Recipe

How to make Chicken Pulao

(89 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Chicken Pulao
Author : Vahchef
Main Ingredient : Chicken
Servings : 0 persons
Published date : November 21, 2016

Ingredients used in Chicken Pulao
• Tomatoes - 2 cup.
• Turmeric powder (pisi haldi) - 1/2 teaspoons.
• Red chilli powder (pisi lal mirch) - 1 teaspoons.
• Green chillies (hari mirch) - 3 numbers.
• Cinnamon sticks (dal cheeni) - 3 numbers.
• Longs) - 1 teaspoons.
• Whole cumin seeds (saabut sufaid zeera) - 1 teaspoons.
• Small cardamoms (choti ilaichi) - 8 numbers.
• Onion (chopped) - 1 large.
• Ginger paste (pisi adrak) - 1 teaspoons.
• Garlic paste (pisa lehsan) - 1 teaspoons.
• Plain yogurt - 2 cup.
• Chicken - 2000 grams.
• Fresh mint leaves (podina) - 1 cup.
• Fresh coriander/cilantro leaves (hara dhania) - 1/2 teaspoons.
• Long grain rice or basmati rice - 2 cup.
• Clarified butter (ghee) or cooking oil - 2 cup.
• Hot water - 2 cup.

1) Heat oil in a heavy and large pot. when the oil is hot add onions and whole spices. Stir fry for a few minutes, add ginger and garlic paste. Reduce heat and add powdered spices, taking care not to burn.

2) Add chopped tomatoes or tomato puree. When well mixed add yogurt and stir well.

3) Add chicken pieces and the mint leaves and stir well so the yogurt masala coats the chicken well. Cook for 30 to 40 minutes on medium heat till the chicken is cooked. (test by piercing a skewer on the chicken meat, if juices run clear, then the chicken is cooked.)

4) Now spoon about 2 tablespoons of fat/oil from the cooked chicken mixture into another pot.

5) Add 2 cups of the rice and salt to taste. Stir until the oil is coated around the grains of rice.

6) Add half the chopped coriander leaves and one cup of gravy from the chicken mixture and two cups of hot water. Cook on slow heat with the lid on until the rice is cooked. Add a little hot water if the rice is not yet cooked.

7) To serve, place the rice in a large tray or platter. Spoon the chicken mixture on top. Sprinkle with the remaining coriander leaves, Fried nuts (cashew or almonds) and sultanas may be added.

Cooking with images



  You need to login to continue, click here


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter