By Rajlakshmi
January 12, 2026
Kashmiri cuisine is well-known for its luscious and rich curries, dunked with chicken and mutton in most cases. Most curries are served with a bowl of steamed rice. To make your task of lunch easier, you can try cooking a bowl of Kashmiri chicken pulao. What makes it different from biryani is the fact that it is not layered but mixed and cooked in a pot.
500 grams of chicken 2 cups of soaked basmati rice 2 thinly sliced onions 2 tbsp ghee 1 tbsp ginger garlic paste 1 tsp red chilli powder ½ tsp turmeric powder Whole spices, as needed Salt to taste Fried onions, for garnish Dry fruits, for garnish
Marinate the chicken with yoghurt, ginger-garlic paste, red chilli powder, turmeric powder, and salt. Let it marinate for at least 1 hour.
Heat ghee in a pan and add whole spices like cinnamon, cardamom, and cloves. Sauté until fragrant.
Add onions and cook until golden brown. Add marinated chicken and cook until it changes colour.
Add soaked rice, water, and salt. Cover and cook until the rice is cooked and the chicken is tender.
Garnish with fried onions and dry fruits. Serve hot with raita or salad.
You can add saffron strands soaked in milk for a vibrant colour and aroma. Use basmati rice for the best results.