Instant Pot Chicken Pulao

Name: Instant Pot Chicken Pulao
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: ½ kg chicken; 1 cup Basmati rice; ¼ cup yogurt; 1 inch ginger (grated); 3 cloves garlic (grated); ½ tsp turmeric powder; 1 tsp chili powder; 2 tbsp ghee; 1 large onion (thinly sliced); 1 bay leaf; 4 cloves; 4 cardamom; 1 black cardamom; 1-2 small pieces cinnamon; 1 tsp garam masala; Salt (to taste); ¼ cup coriander leaves

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5 from 42 votes

Looking for a simple, delicious one-pot meal that's easy to make on busy weeknights? Try this gluten-free chicken pulao! Made with moist chicken pieces and mild Indian spices, this casserole is a flavorful and satisfying dish that can be prepared in just 20 minutes. The rice is cooked to perfection, and the subtle flavors from the whole spices perfectly complement the tender chicken, making it a hit with the whole family. Not only is this dish easy to make, but it's also versatile. You can customize the spices to suit your taste preferences, adding more heat or adjusting the flavor profile as desired. And because it's a one-pot meal, clean-up is a breeze, making it perfect for busy weeknights when you don't have a lot of time or energy to spend in the kitchen.

This chicken pulao recipe is a quick and easy one-pot meal that's ready in just 20 minutes. Made with Indian spices and gluten-free ingredients, this chicken and rice casserole is both delicious and perfect for busy weeknights. With tender chicken, perfectly cooked rice, and subtle flavors from whole spices, this dish is sure to please the whole family.

What's great about this recipe is that it's highly customizable and can be adjusted to your preferences. Serve it with a side of vegetable raita and kachumber salad for a wholesome meal, or add more spice and heat for a bolder flavor. Whether you're looking for a quick and easy weeknight dinner or a dish to serve at your next gathering, this chicken pulao recipe is sure to be a hit with everyone. Give it a try and see why this dish is a household favorite!

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Why you will love this recipe?
Ingredients
Step-by-step instructions
Useful tips to make chicken pulao
FAQs
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Why you will love this recipe?

✅ This one-pot chicken pulao recipe is a great option for those looking for a simple and versatile meal that can be served for busy weeknights or special occasions. Whether you're serving it up for a cozy family dinner or bringing it to dinner parties and potluck, this dish is sure to impress.

✅ Also known as yakhni pulao, this gluten-free recipe is a healthy and flavorful option that everyone can enjoy.

✅ Made with basic and simple ingredients and spices, this one-pot chicken pulao recipe is easy to prepare and perfect for a quick and satisfying meal.

Ingredients

Chicken: I use chicken legs or drumsticks to make the pulao. You can use any cut with either bone-in or boneless chicken.

Rice: Use Basmati rice to make this chicken rice.

Spices: The whole spices I use are bay leaves, green cardamom, black cardamom, cloves, and cinnamon. The powdered spices I use are garam masala, turmeric, and chili powder.

Yogurt: Plain yogurt is used to marinate the chicken.

Onion, ginger, and garlic: The fresh ginger and garlic in this recipe can be replaced with ginger garlic paste.

Ghee: I make this pulao with ghee; however, you may replace it with any cooking oil of your choice.

Step-by-step instructions

In a small bowl, add yogurt, ginger, garlic, turmeric, and red chili powder. Mix well (steps 1 and 2). Add the chicken and mix well. Marinate the chicken for 30 minutes (steps 3 and 4).

Set the Instant Pot to saute mode and add ghee. Once it melts, add the whole spices (bay leaf, green cardamom, clove, black cardamom, and cinnamon stick). Saute for a few seconds on low heat (steps 5 and 6). Add onions and fry until the onion is golden brown on medium heat (steps 6 and 7).

Add the marinated chicken pieces to the caramelized onions and mix well. Cover and saute for 5 minutes (step 8).

Drain the water from the soaked Basmati rice and add the rice. Add garam masala powder, salt, and one cup of water. Mix well (step 9). Set the Instant Pot to pressure cook mode for 5 minutes on high pressure. Do a quick pressure release (step 10). Open the lid and gently fluff up the rice. Garnish with cilantro (steps 11 and 12).

Useful tips to make chicken pulao

A perfectly cooked pulao will have rice that is well cooked, not sticking together and the rice grains separated and free-flowing.

Use Basmati rice or a good variety of long grain rice to make this pilaf. When cooked correctly, the grains will be separate, non-lumpy, and will stick to each other.

Wash the Basmati rice thoroughly in running water and soak it for 20-30 minutes. Soaking the rice is an important step while making any kind of pulao. Washing and soaking the rice will help to remove excess starch from it and achieve a non-sticky texture to the pulao.

The water to rice ratio for this dish is 1:1. Adding more than this amount will make the rice sticky and mushy.

The whole spices are important to make the best-tasting pulao. You may skip the ones you don't have access to them but it will definitely change the taste of the final dish. You can also add one teaspoon of cumin seeds along with other spices.

Add green chilies along with onions to increase the heat. You can also add more red chili powder or cayenne to make a spicy pulao.

We add salt during the marination of the chicken. Make sure you adjust the amount of salt you add to rice accordingly.

Marinate the chicken for at least 30 minutes. You can marinate the chicken for longer if you are planning ahead to make this dish. Place the marinated chicken in the refrigerator for a few hours or overnight and then use it.

I use chicken legs or drumsticks to make the pulao. You can use any cut with either bone-in or boneless chicken. Adjust the saute time accordingly.

FAQs

What is the difference between chicken biryani and pulao?

Both biryani and pulao are rice-based dishes. The most important difference is in the assembly of the dish. In pulao, soaked rice is added along with vegetables/meat and cooked while in biryani, the rice is parboiled first and then layered with a gravy/curry made with vegetables/meat.

Which rice can I use to make pulao?

Basmati rice works best for this dish. Not only does Basmati rice have a great aroma, but it also has long grains that if cooked correctly, are separate, non-lumpy, and do not stick to each other.

How to store chicken pulao?

Any leftover pulao can be stored in an airtight container in the refrigerator for up to five days.

Can I make it using a stovetop pressure cooker?

Yes, a stovetop pressure cooker can be used. Follow this recipe and pressure cook for 2 whistles. Open the lid once the pressure goes down and mix the chicken and fluffy rice gently.

What to serve with chicken pulao?

Serve pulao with plain yogurt or raita. It can also be paired with simple curries for a complete meal.

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