Pakistani Chicken Pulao

ย 11. Pakistani Chicken PulaoPin


Remember about a rice that I had mentioned in the Sambaar Saadam recipe? It was this one! I hated the initial picture I had taken for this delicious dish. After contemplating for quite long, I decided to put this recipe on hold till I cook it again and take decent enough pictures to accompany the post. So here I am with better enough pictures – this is only my opinion, I hope you share the same too! ๐Ÿ™‚


As soon as I saw this recipeย here, I had to make it. It was the first time I was cooking with black cardamoms so I was pretty much excited about it. It looks and smells different from the normal green cardamom that I so extensively use in my cooking. I then came to learn that this spice is extensively used in Pakistani and North Indian cooking. Hoping to use it more frequently, InShaAllah….


11. PCP1Pin


You know what is the best part of this rice? There is hardly anything to bite into it – a point that lead my kids loving this rice. They didn’t have to do any extra work of digging in to pull out any pieces of tomato or any floating whole spices! ๐Ÿ˜‰ It is just rice and the chicken. The chicken is first cooked with the spices and some ingredients to make the stock, and then the rice is cooked in it along with the chicken. Another very good thing is that there is hardly any oil going into it, which is so contrary to the notion of Pakistani cuisine that it is loaded with oil. ย It does take a little more time than our normal pulao – reminds me that I don’t have a basic pulao recipe on the blog! ๐Ÿ˜‰ – but is all worth the effort due to its deliciousness… Highly recommended to be made! Off to the recipe…


11. PCP2Pin


Posted on this day previously:


2013: Afghan Chicken Pulao

2014: Crรจme O Chocolat

2015: Chocolate Kale Smoothie


4.80 from 5 votes

Pakistani Chicken Pulao

Course Rice
Cuisine Pakistani
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Rafeeda


  • For stock:
  • 2 tsp coriander seeds
  • 1 cinnamon stick
  • 1/4 tsp red chilli powder
  • 1 tsp salt
  • 4 black cardamom
  • 1 large onion peeled and quartered
  • 1 to mato chopped
  • 3 green chillies slit
  • 4 garlic cloves unpeeled
  • 1 kg chicken cut into medium pieces
  • 900 ml water
  • For rice:
  • 2 cups basmati rice soaked for 30 minutes and drained
  • 3 tbsp oil
  • 2 tbsp cumin seeds
  • 2 onions sliced
  • 1 tbsp yogurt
  • 1/2 tsp black pepper powder
  • Salt to taste


  • Combine all the ingredients under "for stock" in a large saucepan and allow it to boil.
  • Simmer the mixture for 30 minutes. Switch off.
  • Using tongs, take out the chicken pieces and reserve. Drain the stock through a colander.
  • In a deep saucepan, heat oil and splutter the cumin. Add the onions and saute it till it becomes caramelised. Ensure not to burn!
  • Measure out 1/2 cup of the chicken stock and add to the onions.
  • Close immediately, as the mixture would start make a hiss sound. As soon as it ceases, open and cook the onions for around five minutes.
  • Add the chicken and saute till browned. Now add the yogurt and pepper and mix well.
  • Measure out and add 800 ml of the chicken stock into the saucepan. I got exactly this quantity, if you fall short, then you can add water. Allow it to boil.
  • Add in the drained rice and mix well. Adjust seasoning. Cook on meduim flame till the rice absorbs the stock. Keep on the lowest flame possible and cook with closed lid till the rice gets cooked.
  • Fluff up with a spatula and serve hot with some raita!


Join the Conversation

  1. I love rice cooked in broth or stock! I am sure this can be made with mutton too.. and yeah the black cardamom is something I omit in a recipe.. I am looking out for it here.. photography is stunning Raf… infact one of my friend also mentioned that your photography is really good… ๐Ÿ˜› I am so glad to see you take the effort! love.

    1. Rafeeda AR Author says:

      Thank you so much Famidha… ๐Ÿ™‚

  2. Aromas of the spices are infused in the chicken n rice…less oil recipes are my favourite

    1. Rafeeda AR Author says:

      Thank you so much Amrita…

  3. Awesome clicks! Recipe too yumm!

    1. Rafeeda AR Author says:

      Thanks a lot Shazia…

  4. great pictures rafs

    1. Rafeeda AR Author says:

      Thanks a lot dear…

  5. This looks delicious! I am seriously getting hungry looking at this!

    1. Rafeeda AR Author says:

      Thank you so much Cathleen…

  6. love that aromatic pulao…looks so yumm

    1. Rafeeda AR Author says:

      Thanks a lot Gloria…

  7. 5 stars
    What a lovely pulao! I have not made pulao or biryani yet but this looks like a great recipe to try!
    Black cardamom is native to Nepal & features quite a bit in Himalayan cuisines from Kashmir to Bhutan also. Nepalis chew it to freshen the breath & for tummy aches. Black cardamom also gets better in flavor as it ages, unlike green cardamoms that get weaker as they get old.

    1. Rafeeda AR Author says:

      Thank you so much Bibi… and that information about black cardamoms is really making me feel at ease… My little set of black cardamoms have been in my pantry for more than a year now, I don’t mind keeping them for longer now… ๐Ÿ˜‰

  8. The shot is really good Rafee. Bit more exposed – and it will be perfect. I had bought black cardamom ages ago and was actually glad to see the comment above that it gets better with age ๐Ÿ™‚ The pulav sounds delicious.

    1. Rafeeda AR Author says:

      Thank you so much for your kind comments dear Priya… ๐Ÿ™‚

    1. Rafeeda AR Author says:

      Thanks a lot Priya…

  9. 4 stars
    I love how the rice flavored like this! And I love the spices in this recipe! Gotta be a combination from heaven ????

    Gigi |ยค

    1. Rafeeda AR Author says:

      Thank you so much Gigi… ๐Ÿ™‚

  10. Ah! This looks mouthwatering! I made this yesterday for dinner and it was yum! I always serve it with a green mint raita and fresh salad. Do you eat with raita or just the pulao by itself?

    Fatima |

    1. Rafeeda AR Author says:

      I served it with some burani raita which is in the next post… And yes, some cut up cucumbers too! Thank you so much Fatima…

  11. Im not a fan of pilao but this looks so good

    1. Rafeeda AR Author says:

      Thank you so much Sofia…

  12. Yumm I love chicken pulao!

    1. Rafeeda AR Author says:

      Thanks a lot Rubina…

  13. I like the way you mention steps in detail. And I am a huge fan of Pakistani food. Love your blog…

    1. Rafeeda AR Author says:

      Thank you so much Irum…

  14. 5 stars
    This is very similar to how I make my pulao. And my kids hate stuff in their rice as well lol! Beautiful pictures!

    1. Rafeeda AR Author says:

      Thank you so much Ruku…

  15. We have a similar recipe in Nigeria but we don’t use all the good spices ! I want to try it so bad

    1. Rafeeda AR Author says:

      Thank you so much Maryam…

  16. This looks delicious! We are also very used to green cardamoms in somali cooking, I dont think I’ve ever seen black ones before but now I feel like trying them!

    1. Rafeeda AR Author says:

      Thank you so much Sainab…

  17. 5 stars
    This recipe seems very easy to implement. What does Pulao means? ๐Ÿ™‚

    1. Rafeeda AR Author says:

      Pulao is basically rice cooked along with spices and masala… I hope you are clear, thanks a lot Papatia… ๐Ÿ™‚

  18. looks so delicious
    Thanks for sharing this great recipe

  19. I love all the spices especially cardamom. Looks tantalising x

    1. Rafeeda AR Author says:

      Thank you so much Amina…

  20. Pilau is one of the things I just can’t seem to get right taste wise.

    I will keep trying lol

    1. Rafeeda AR Author says:

      Thank you so much Fozia…

  21. This sounds sooo yummy!

    1. Rafeeda AR Author says:

      Thanks a lot Holly…

  22. Biny Anoop says:

    Rafee…that recipe sounds good.
    I am a big fan of Pakistani food…

    1. Rafeeda AR Author says:

      Thank you so much Biny…

  23. Scrumptious and tasteful! Itโ€™s very nice and easy to make. Every step is so clear that I almost made same thing. Thank you.

    1. Rafeeda AR Author says:

      Thank you for coming by and trying…

  24. 5 stars
    I tried yr Afghan Chicken pulao receipe today it turned out excellent something different i added maggi cube and kishmish

    1. Rafeeda AR Author says:

      Thank you so much for your kind comments Melissa… sincerely appreciate your feedback, so glad you loved it!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth ยฉ Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog