By Aditi
January 21, 2026
Chicken pulao is lighter than biryani but extremely comforting. Prepared in one pot with whole spices and chicken, it is an ideal option for everyday meals.
2 cups basmati rice 500 g chicken 2 tbsp oil or ghee 1 cup sliced onions 1 tbsp ginger-garlic paste 2–3 green chillies (slit) 1 tsp cumin seeds 2 bay leaves 4 cloves 4 green cardamom 1-inch cinnamon stick 1 tsp black pepper powder 1 tsp salt (or to taste) 4 cups water or chicken stock 2 tbsp chopped coriander leaves
In a pressure cooker, heat 2 tbsp oil or ghee. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon and saute until fragrant.
Add 1 cup of sliced onions and cook them on medium heat until it turns soft and lightly golden, but not brown.
Add 1 tbsp ginger-garlic paste to this and slit green chillies. Sauté it briefly until the raw aroma fades away.
Put in chicken pieces, salt, and black pepper. Cook until the chicken pieces turn soft and the spices coat them evenly.
Drain the soaked rice and add it to the cooker. Gently mix everything, then pour around 4 cups of water, making sure the rice is fully submerged.
Close the pressure cooker and cook for 3-4 whistles. Rest it for 5 minutes, then open the lid, garnish with coriander, and serve warm with raita.