Easy Weeknight Dinner: Chicken Pulao

Name: Easy Weeknight Dinner: Chicken Pulao
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 1.5 pounds skinless boneless chicken breast or chicken thighs, cut in small pieces; 1 cup plain yogurt; 1 medium onion, finely chopped; 2 cups white basmati rice; 3 cups warm water; 2 teaspoons minced garlic; 2 teaspoons minced ginger; 1 teaspoon turmeric powder; 1 teaspoon red chili powder, optional; 1/2 teaspoon garam masala powder; 1 teaspoon coriander powder; 1 teaspoon salt, adjust to taste; 4 whole cloves; 4 whole green cardamom pods; 1 inch cinnamon stick; 2-3 bay leaves, preferably fresh; 1 star anise; 1 black cardamom pot; 1 mace flower (parentheses dried); 2 tablespoons ghee or neutral oil

Mish @eatswithmish

Minnesota

Chicken pulao is a delicious and fragrant one-pot dish made with tender chicken pieces, fragrant basmati rice, and a blend of aromatic spices like cloves, cinnamon, cardamom, and bay leaves. This dish is easy to prepare and perfect for a quick weeknight dinner. The flavors are comforting and mild, making it appealing to both adults and kids alike.

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Ingredients

30 minutes

2 people

1.5 poundsskinless boneless chicken breast or chicken thighs, cut in small pieces
1 cupplain yogurt
1medium onion, finely chopped
2 cupswhite basmati rice
3 cupswarm water
2 teaspoonsminced garlic
2 teaspoonsminced ginger
1 teaspoonturmeric powder
1 teaspoonred chili powder, optional
1/2 teaspoongaram masala powder
1 teaspooncoriander powder
1 teaspoonsalt, adjust to taste
4whole cloves
4whole green cardamom pods
1 inchcinnamon stick
2-3bay leaves, preferably fresh
1star anise
1black cardamom pot
1mace flower (parentheses dried)
2 tablespoonsghee or neutral oil

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Steps

30 minutes

1

In a glass or stainless steel bowl, mix chicken, yogurt, salt, turmeric, ginger, garlic, and chili powder well. Cover and marinate for about 30 minutes or overnight. Heat ghee or oil in a cooking pot and add the whole spices and the bay leaves. Cook for about one minute on medium, then stir in the onions. Sauté the onions until translucent about two minutes on medium.
2

Next, add the marinaded chicken, salt, coriander powder, and garam masala powder and saute until the liquid from chicken evaporates.
3

Add the rice, water, and salt to taste. Stir once and bring to a boil. Then cover and cook on low heat until rice is tender. About 10 to 15 minutes. Uncover and gently fluff rice and serve warm.
4

Enjoy. Keep in the fridge for 2-3 days.

Tips

This dish requires adding some whole spices that will infuse a delicate flavor into this dish. You can remove them once the pulao is ready. Also, if you don’t have the star anise, mace, and black cardamom pod, you can omit them.

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Cooksnaps

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Mish @eatswithmish

on September 26, 2025 00:31

Minnesota

Hi there,👋 I’m Mish, a foodie who's all about approachable Indian food and other fun dishes!Join me in exploring the world of flavorful dishes and savor every bite together!🥰🎉You can also check me out on Instagram @eatswithmish.