Deghi Murg Pulao | Chicken Pulao

A simple yet delicious pulao made with chicken stock and spices… 




Being a food blogger, there are a few habits that I find hard to shake off. For example, the wanting to do a blog post before I travel and leave the blog on its own till I come back. However, that didn’t happen. I started the post, but didn’t get the time to sit and complete it in the mad rush of going home. I have been finding it extremely difficult to keep coming up with posts for the blog, because cooking has become just for survival, rather than anything else. I miss the time when I used to cook and try new dishes, get excited about clicking and posting about it on the blog. I am hoping that now that I am back from the break and the weather is getting better, I will get a chance to try new recipes and post up on the blog. Just hoping for the best…


It has been long since I posted a rice recipe. You may know that I love Pakistani cuisine. I eat their food a lot, though I haven’t tried making too many and posting on the blog. I came across this recipe on Instagram some time ago. It used a pack of Shaan Pulao Biriyani masala. Usually, I don’t like to use packed masala powders, but I had to buy it. I was so tempted to make the pulao as soon as possible. I was very sure in my mind that it was absolutely flavorful. As expected, it was delicious. If you are looking to make a different recipe from the regular Pakistani pulao, then this is a must try… I have been trying to figure out why this pulao has its name as “Degi Pulao”, but I don’t seem to be finding an answer. If you know, do let me know. 😀 Off to the recipe…






Deghi Murg Pulao | Chicken Pulao

Course Main Course
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Author Rafeeda AR


  • 1 kg chicken cut into meduim peices
  • 1 onion chopped
  • 1 tomato chopped
  • 1 tbsp whole garam masala cardamom, cinnamon, black pepper, etc.
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 6 cloves garlic
  • 1 inch ginger
  • 4-5 green chillies, slit
  • 4-5 dried red chillies
  • Salt to taste


  • 3 cups basmati rice washed and soaked for 30 minutes
  • 2 onions thinly sliced
  • 4 tbsp oil or more, as needed
  • 1/2 tsp chilli flakes
  • 2 tbsp Shaan Pulao Biriyani masala heaped
  • 2 potaotes peeled and chopped
  • 1 large onion fried till golden for garnish
  • 1/4 cup coriander and mint leaves chopped


  • In a pressure cooker, add the ingredients from chicken to salt along with 4-5 cups of water. Cook for one whistle and switch off. Release all the steam.
  • Remove the chicken from the broth. Sprinkle with some pepper.
  • Drain the broth, measure and set aside.
  • Crush all the strained mixture and set aside.
  • Heat oil in pan. Fry the chicken on both sides. Drain and set aside.
  • Add the onion and saute till it is golden brown. Add the crushed strained mixture and saute for a couple of minutes.
  • Add the chilli flakes and masala powder and saute till raw smell is gone. Add the potaotes and toss.
  • Now add the chicken stock along with any additional water that may be required - should be a total of 4.5 cups and bring to boil.
  • Add the drained rice and cook till water evaporates.
  • Give the rice a toss. Spread the chicken on top. Sprinkle fried onion and coriander-mint leaves.
  • Cover with foil and close the lid tightly. Cook on low flame for 15 minutes. Switch off and allow to rest.
  • Serve hot with sides of choice.


For one cup of rice, 1.5 cup of stock. 
If you have bukharay (dried prunes), add a couple of them along with the potatoes. 

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