Chicken Pulao - Instant Pot Pressure Cooker + Stove Top

One Pot Chicken Pulao - A delicious pilaf dish of chicken and basmati rice cooked with tomatoes, yogurt and basic spices. It is easy, finger licking weeknight dinner that is ready in less than 45 minutes. Here is how to make a perfect quick chicken pulao recipe on stove top and in instant pot pressure cooker step by step.

OMG! what a lovely Eid-ul-Adha celebration we had this month with my family in Mumbai. It was indeed a heavy stuffing during celebrations as we all gathered after a long long time. As my father worked overseas for years and years, I hardly remember if he had any Eid celebrations with us since childhood.

So, this time we had a great celebrations as finally my dad took retirement and came back to India. Another good reason to enjoy was, my brother and his family travelled down from Dubai to Mumbai for the occasion. It was a whole family get together in years, great memories we had during this Eid.

Now coming to todays' post, I am a huge freak of one pot meals. For the reason, it comes together quickly, less cleaning needed, and you have all the food and nutrition cooked in one pan. This easy chicken pulao recipe is one such treasure from my kitchen vault.

Chicken Pulao

An incredibly delectable one pot chicken pulao meal that is warm and hearty dish with unbeatable flavors. Mildly spiced classic Indian chicken and rice dish best served with yogurt raita on the side. You can either enjoy this with simple mirchi ka salad or on its own.

Freshly ground mix spice powder, tomatoes, yogurt, fresh chicken cut, aromatic basmati rice. Imagine the flavours of these ingredients peaking up making you drool. Chicken meat in combination with rice is something that you will always deeply fall in love with.

Cooking one pan meals should not be baffling, isn't it? And so is this yummy chicken pulao rice at your dinning table to treat yourself. Along with chicken, you can also add vegetables of your choice to pep up the goodness of the dish to the fullest. Isn't it the best part of this recipe?

Occasionally, I do add fresh or frozen green peas and potato chunks. You have freedom to add carrot chunks, fenugreek leaves, spinach, beans and so on. The flavors from the chicken meat trickles down to every bit elevating the whole aura of the dish.

Oh I have to tell you this! After settling down in Bangalore, I had my first encounter with the Andhra style Chicken Biryani from the restaurant Nagarjuna and Nandini. And believe me I loved it so much, that I tried my best to make a copy cat recipe at home.

Honestly, I don't know how much justice I did to this dish. But yes my family says, "This is delicious, it does taste like Nagarjuna style chicken biryani."

I am not sure if I should call this as a spicy Andhra style chicken pulao recipe or chicken biryani. But one thing is sure, once you take a bite in, you will go on relishing this effortless and utterly yummy pulao recipe always.

This Indian Chicken Rice

is easy.

is one pot dish.

will be ready under 45 minutes.

is gluten free.

can be made in pressure cooker, instant pot and in pot on stove top.

is easily customisable for large crowd.

What ingredients goes in Chicken Rice Pulao?

Chicken meat cut - I have used mixed chicken cut for this pilaf. You are absolutely free to go easy on chicken thighs or chicken drumsticks as well as boneless cut. Personally, I would never recommend for boneless cut. because, the meat on bone gives the nicest deep flavour to any meat and rice dish.

Rice - I always prefer to use basmati rice for biryani and pulao recipes. But, you are free to use, either brown rice or any of your favourite rice to make this dish.

Yogurt

Fresh ingredients - sliced onions, chopped tomatoes, ginger paste and garlic paste, green chillies. Do not skip on finely chopped coriander leaves, fresh mint leaves and few curry leaves.

Spice Powders - Coriander powder and salt.

The other spice powders that goes in the making of pulao is a mix of dry roasted whole masalas (spices). Dry roast a of mix of these whole masala and grind to a powder. It includes fennel seeds, cumin seeds, cinnamon sticks, mace blade (javitri), star anise (phool chakri), cloves, green cardamom, black cardamom, bay leaves, black stone flower and black peppercorns.

You can also use garam masala powder instead. But I would highly insist you to make chicken pulao masala powder mix at home and proceed. You can make it in bulk and store it in freezer for good 4 months.

Black stone flower is also know as dagad pool or Kalpasi that is mostly used in meat gravies and sometimes even in vegetarian dishes as well. It has typical strong flavour, so small amount is enough to flavour any dish.

Never ever go overboard with this spice in any preparation. But, also remember that it imparts extremely amazing taste and aroma to the dish when used in correct amount.

Important Note: Curry leaves and black stone flower lichen gives nice refreshing kick to the pulao. However, if it is extremely difficult to find it in your part of the world then you may skip both and proceed with the rest.

How to make Chicken Pulao in Pressure Cooker?

To make pressure cooker chicken pulao, follow the steps as mentioned for instant pot method. The only difference here will be the ratio of water. Use 1.5 cup of water to 1 cup of rice and cook on medium heat for 2 whistles only.

Allow the pressure to release naturally. Open the lid, fluff up the rice using fork, dish out, garnish with caramelised onions or fried onions and serve with raita of your choice.

Preparation of chicken pulao

Clean, wash and soak rice in large bowl for 30 minutes if you are cooking pulao in pot on stove top) or for 15 minutes if cooking it in instant pot or pressure cooker.

Dry roast green cardamom, cloves, bay leaves, cumin seeds, fennel seeds, black peppercorns, black cardamom, 1 blade of mace, star anise, cinnamon stick in pan.
Note: If in hurry, you can skip dry roasting the whole spices. However dry roasting lends lovely flavour and aroma.

Add the whole spices into blender jar and blend it to powder, set it aside.

How to make chicken pulao recipe on stove top - Step by Step

To start off, heat oil or ghee or a mix of both. Once oil is hot, add cumin seeds, fennel seeds and bay leaves, allow them to crackle. (photo 1)

Then, add sliced onions and fry until it just starts picking up golden colour. Do not burn. (photo 2)

Add chicken and sauté on high for 2 minutes. (photo 3)

Now, add slit green chilies, chopped tomatoes, ginger paste and garlic paste. Sauté for another 2 minutes. (photo 4)

Then, add salt, coriander powder, ground spice powder, chopped coriander leaves and mint leaves. Mix well, cover and cook for 4-5 minutes on low heat. (photo 5)

Add whisked yogurt, lemon juice and curry leaves. Mix well, cover and cook for 4-5 minutes on low heat. (photo 6)

Now, add soaked and strained rice and gently give it a stir. (photo 7)

Add 5 and ¼ cup of water, cover with fitting lid. Bring it to a boil and then simmer on low heat for 20 minutes or until pulao is done. (photo 8)

Allow it to rest for 5-7 minutes and then fluff up the rice gently using fork.

Dish out, garnish with fried onions (birista), dish out and serve with raita or kachumbar.

How to make Chicken Pulao in Instant pot - Step by Step

First, heat oil or ghee or both together in the inner pot of an IP on sauté mode. Once it displays hot, add cumin seeds, fennel seeds, and bay leaf. Fry for few seconds until aromatic, do not burn.

Then, add sliced onions and sauté until it just starts picking up golden colour.

Add chicken and sauté and sauté for 2 minutes.

Then, add ginger paste, garlic paste, chopped tomatoes and slit green chilies. Sauté for 1-2 minutes.

Add coriander powder, ground spice powder, chopped coriander leaves, mint leaves and salt. Mix well seconds and sauté for another minute.

Now, add well whisked yogurt, lemon juice and curry leaves, mix.

Add ½ cup of water, cover the pot with IP glass lid or any fitting lid and allow it simmer for 3-4 minutes.

Now, add strained rice and spread evenly over the chicken.

Add 2.5 cups of water from the side of the pot and ensure that water covers the rice from the top.

Seal the pot with IP lid, cancel sauté and then press manual or pressure cook, and pressure cook on low for 6 minutes with pressure valve in sealing position.

Once the IP beeps, follow quick release and then open the pot.

Finally, sprinkle brown onions and cover the pot with glass lid and let it rest for 5-7 minutes.

Gently fluff up the rice using fork or silicone spatula.  Dish out and serve it with raita of your choice.

Some of the best chicken recipes you may want to try

Chicken Biryani

Kali Mirch Chicken

Methi Chicken

Chicken Fry

Crispy Chicken Pakora

Chicken Saag

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