Name: Easy Pakistani Chicken Pulao (One-Pot Recipe)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Pakistani
Ingredients: 3 cups basmati rice; 2 lbs bone-in chicken; 2 medium onions, sliced; 1 tablespoon ginger garlic paste; 2 green chilies; 1/4 cup oil or ghee; 5 to 5½ cups water or chicken broth; 1 bay leaf; 1 cinnamon stick; 4 green cardamom; 2 black cardamom; 5 cloves; 1 tablespoon cumin seeds; Salt to taste

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5/5 - (2 votes)

Pakistani Chicken Pulao is a simple, flavorful one-pot meal with traditional spices and basmati rice. It’s ready in just 30 minutes, making it perfect for busy weeknights. Whether you’re a student missing home, a parent trying to whip up a healthy dinner on a hectic evening, or just someone who loves cozy, flavorful food, this chicken pulao is quick, comforting, and always hits the spot.

Pakistani chicken pulao served in white plate with kachumber salad and raita

What Is Chicken Pulao?
Why This One-Pot Chicken Pulao Is Perfect for Busy Families
Why This Pakistani Chicken Pulao Recipe Is a Must-Try
Pakistani Chicken Pulao Ingredients + Substitutes
My Go-To Tips for Foolproof Chicken Pulao

What Is Chicken Pulao?

Chicken Pulao is a simple, one-pot rice made with tender chicken, fragrant basmati rice, and mild spices. It’s lighter than biryani, and not spicy at all, but full of flavor, as the rice cooks in chicken broth, creating a comforting, savory meal that everyone enjoys.

Why This One-Pot Chicken Pulao Is Perfect for Busy Families

Basically, the magic of this one-pot Pakistani Chicken Pulao lies in its simplicity. As life got busier, and my kids started eating regular meals, this became one of my go-to recipes. While Mutton Yakhni Pulao usually takes much longer to cook, and little kids often don’t enjoy the texture of goat meat. But this soft, flavorful chicken pulao checks all the boxes, It’s an easy, comforting meal that my husband and kids happily eat. Now that my kids are older, it has become our favorite easy weeknight meal. We love to pair it with kachoomar salad and hari chutney.

Sauté onions in a pot — Step 1. Fry onion

Add spices in Sauté onions — Step 2. Add gg paste and whole spices

Add chicken and spices in the onion — Step 3. Add chicken and dry spices

Add yogurt and green chilies in chicken — Step 4. Sate chicken and add yogurt

Add rice over the cooked chicken — Step 5. Add rice

spread fried onions and ginger at dum time — Step 6. Add caramelize onions, ginger and green chilies

Why This Pakistani Chicken Pulao Recipe Is a Must-Try

Quick

This 30-minute one-pot chicken pulao is ideal for hectic weeknights, especially if you want a hot, comforting, homemade meal without spending hours in the kitchen.

Versatile

I like it how easily this recipe can be adjusted according to our preferences. In fact, you can use boneless or bone-in chicken, add your preferred veggies, and adjust the spices to a mild or slightly spicy level. Similarly, you can even make it with or without tomatoes, depending on your taste buds.

Kid-Friendly

In fact, kids usually love the soft, tender rice, and it’s a great way to give them protein through healthy chicken broth without them even noticing. It’s full of flavor but not spicy at all. Its also perfect for kids luch boxes.

Pakistani Chicken Pulao Ingredients + Substitutes

Ingredients for Pakistani Chicken Pulao including basmati rice, bone-in chicken, onions, whole spices, ginger, garlic, and green chilies

Chicken: I like to use bone-in chicken (curry cut) for more flavor and health benefits, but definitely boneless can be used as it is quicker and kids friendly. If you are using boneless, I recommend thigh meat as it is more juicy and soft.
Basmati Rice: Basmati rice elevates the flavor of desi food and makes the pulao fluffy with separate, perfect grains. If you don’t have basmati, you can also use any long-grain rice of your choice.
Onions: Onions add sweetness and flavor. Frying them until golden brown enhances the flavor of the whole dish. I like to reserve half of the browned onions to layer on top during the dum with ginger and green chilies for extra aroma and flavor. Or Instead of frying onion you can use store bought fried onions to make more quicker and simple.
Ginger-Garlic Paste: Basically, Its a must add for any meat dish. Helps to get rid of the meat smell “heak” and add so much flavor.
Spices: Whole spices not only elevate the flavor but also add tons of aroma. lf you don’t like whole spices in your dish than you can use tea infuser or spice cheese cloth bag. Another way is to skip the whole-spice step and make the recipe quicker, you can use garam masala powder instead. It won’t be as flavorful or aromatic as using whole spices, but it still gets the job done.

My Go-To Tips for Foolproof Chicken Pulao

Wash and soak your rice: First, make sure wash rice 2 to 3 times and then, soak it for 20-30 minutes, it will help the grains stay long, and fluffy “khaila hua chawal”
Brown the onions well: Brown onions add sweetness and deep flavor to the whole dish. Make sure to save half of them to add on at dum time.
Use bone-in chicken for more flavor: For best result and use bone-in chicken. Basically, the broth from bones add tons of flavor and keep the meat moist too.
Secret Ingredient: For dum add left over fried onion, julienne cut ginger and green chilies. In fact this combo at dum time is a game changer for any pulao recipe.

How to Serve Chicken Pulao

Pakistani chicken pulao cooked in one pot with basmati rice and whole spices

Chicken Pulao is delicious on its own, but it also paired well with classic Pakistani sides. You can serve it as a complete main dish or make a part of main dishes in the parties. Here are some easy serving ideas:

Pair with a gravy dish: It goes beautifully with Qorma, Chicken Karahi, or Haleem for a more festive meal.
Add a fresh chutney: In my house, green chutney (mint-coriander chutney) is a must. Overall, It adds the perfect little kick and lifts the whole meal.
Include a simple salad: A quick kachumber salad made with onions, tomatoes, cucumbers, lemon, and a pinch of salt adds freshness and crunch.
Serve with yogurt or raita: Plain yogurt, green chutney raita, or cucumber raita cools the spices and balances the meal.
For guests: Add kebabs, shami kabab, or achar on the side to turn it into a complete party platter.

Frequently Asked Questions About Chicken Pulao

1. Can I use boneless chicken instead of bone-in?

Yes! Boneless chicken works perfectly, it cooks faster and more kids friendly. However, bone-in chicken creates a richer broth, which gives the pulao more rich and traditional flavor.

2. Why did my rice turn mushy?

Mushy rice usually happens when there’s too much water. For basmati rice, use about 1¾ to 2 cups of broth per cup of rice and make sure to soak the rice for 20–30 minutes before cooking. Place a paper towel or clean kitchen cloth under the lid during dum to absorb excess moisture and keep the rice fluffy.

3. Can I make chicken pulao without whole spices?

Absolutely. If you don’t have whole spices, use garam masala powder. The aroma won’t be as strong, but it still adds great flavor and makes the process faster.

4. Can I add vegetables to chicken pulao?

Yes! Carrots, peas, potatoes, or even capsicum work well. Add them before adding rice so they soften in the broth.

5. Can I make this recipe ahead of time?

Chicken pulao reheats very well. Store it in an airtight container and reheat with a splash of water to soften the grains.

6. How do I prevent the rice from breaking?

Avoid stirring too much once the rice is added. Let it cook undisturbed, then fluff gently with a fork after steaming.

7. What type of rice is best for chicken pulao?

I like to use basmati rice. It gives the best texture and aroma. You can use any long-grain rice.

8. Can I make chicken pulao in an Instant Pot?

Yes! Sauté the onions and chicken on Sauté mode, add rice and water, then cook on Manual/High for 8 minutes. Let the pressure release naturally for 10 minutes.

9. Is chicken pulao spicy?

In fact, traditional Pakistani chicken pulao is mild and kid-friendly. However, you can always add more green chilies or whole spices to make it stronger in flavor.

How to Store Chicken Pulao

Leftover chicken pulao store well. Once cool down completely place it in an airtight container and keep it in the fridge for up to 3 to 4 days. When reheating, add 1 to 2 tablespoons of water and cover the bowl. Heat well both in microwave or on the stovetop.

Meal Prep Tip
You can cook the chicken yakhni (broth) ahead of time, store it container (can be stay good in fridge for up to 2 days, once needed to cook add washed and soaked rice and follow all the steps after that from recipe card. Super convenient for busy weeknights.

If you love rice or pulao recipes, you’ll enjoy these dishes too

Matar Pulao Serving with a fork on a blue plate with an onion on the side — Matar Pulao

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