Best Chicken Pulao - Kaaf Foods

Best Chicken Pulao

Name: Best Chicken Pulao
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5-6 Servings
Cuisine: Pakistani

Diff🟡Easy

Prep⏱️15 Mins

Cook⏲️35 Mins

Total⏳50 Mins

Serv🍽️5-6

Cuisine🌍Pakistani

#ChickenPulaoRecipe #KunFoodsPulao #BestChickenRice #HomemadeDegiPulao #JuicyChickenPulao

اردو میں پڑھیے 📖

Ingredients

Main Ingredients

Chicken (Medium Pieces)1 kg

Basmati Rice (Soaked)1.25 kg

Ghee200 g

Onions (Sliced)4-5 medium

Tomatoes (Chopped)4

Green Chilies (Chopped)5-6

Green Chilies (Whole)3-4

Spices & Seasoning

Whole Garam Masala1.5 tbsp

Salt2 tsp

Red Chili Powder2 tsp

Yogurt250 g

Tamarind (Soaked)100 g

Biryani / Pulao Masala1 tbsp

Water2 Liters

Pro Tip

Adding a small splash of water to the dark golden fried onions and immediately covering the pot releases the deep amber color that gives Pulao its iconic shade. Always use fresh whole spices from Kaaf Foods™ for maximum aromatic depth.

How To Cook

Step 1: Fry Onions & Whole Spices

Brown onions in 200g ghee along with 1.5 tbsp whole garam masala. Add a splash of water and cover for 2 minutes to extract color. 8 Mins

Step 2: Add Tomatoes & Spices

Add chopped tomatoes, chopped green chilies, salt, and red chili powder. Sauté into a soft paste. 5 Mins

Step 3: Cook Chicken with Yogurt & Tamarind

Add chicken. Mix yogurt, soaked tamarind, and biryani masala, then pour over chicken. Cook for 8-10 minutes until oil separates. 10 Mins

Step 4: Add Water & Soaked Rice

Pour 2L water and whole green chilies. Once boiling, add soaked Basmati rice and cook on high heat until water evaporates. 10 Mins

Step 5: Steam Cook (Dam)

Cover with a cloth-wrapped lid and steam cook (dam) on low heat for 15 minutes. Fluff gently before serving. 15 Mins

Video Guide

Watch the recipe recommended video.

🎥 Video Credit: Kun Foods (Afzal Arshad)

Nutrition Facts

CALORIES

per serving (approx. 350g cooked)

580 kcal

Fat

22g

Carbs

63g

Fiber

Sugar

Protein

32g

Calorie Distribution

Protein 22% Carbs 44% Fat 34%

FAQs

Frequently Asked Questions

Why is water added immediately after browning the onions?

Adding water creates steam, which softens the fried onions and releases their rich brown color into the oil.

Should I use cooking oil or ghee for Chicken Pulao?

Ghee provides a traditional rich taste and glossy finish that cooking oil cannot match.

Why is soaked tamarind (imli) added to Pulao?

Tamarind adds a mild tanginess that balances the richness of chicken and ghee.

How much water is needed per kg of Basmati rice?

Generally, 1.5 liters of water per 1 kg of soaked Basmati rice yields firm, separated grains.

What type of rice is best for Chicken Pulao?

Single steam or long-grain aged Basmati rice works best for flavor absorption and long grains.

Why are whole green chilies added after pouring water?

Adding whole green chilies to boiling water infuses a fresh chili aroma into the rice without increasing heat levels.

How do I keep the chicken juicy in Pulao?

Cook the chicken in yogurt on medium heat and avoid over-frying dry chicken before adding water.

Can I prepare this recipe using beef or mutton?

Yes! Boil beef or mutton first until tender, then use the meat broth (yakhni) in place of plain water.

How long should Basmati rice be soaked before cooking?

Soak Basmati rice in clean water for 25 to 30 minutes before adding to the pot.

Why choose Kaaf Foods™ whole spices for rice dishes like Pulao?

Pulao relies on aromatic oils in whole spices. Kaaf Foods™ supplies unadulterated cumin, black pepper, and cinnamon stick blends.

Where can I buy pure Kaaf Foods™ kitchen spices online?

Order guaranteed pure whole and ground spices online directly from kaaffoods.com.

Kaaf Foods™

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