Indian-Chicken Pulao
- Rany Prambs
- Jul 1
- 3 min read
Updated: Jul 4
Aromatic and full of flavor, this dish carries the distinctive taste of India—where a carefully balanced blend of spices brings harmony to the senses. It's gentle yet flavorful, making it a dish I consider child-friendly too.
On certain Sunday afternoons, my father would prepare something similar, though he always used a pressure cooker. Since many households may not have one, I wanted to create a version that utilizes the oven instead. Still, the inspiration is entirely his—a dish that bridges past and present, tradition and improvisation.
NB: Just a heads up!
This meal was cooked in a countertop oven—one of those smart ovens—which works just like a regular oven. So feel free to use whichever you have on hand; the results will be just as delicious.
I really enjoy this dish, and because I take the time to season the rice, I usually make extra to freeze for later. So instead of the usual 1 cup, I’ve used 2. That means you'll end up with a bit more rice than you need for this dish—but trust me, having extra seasoned rice in the freezer is a bonus. Scroll down to see the instructions.
You might notice I use water rather than chicken stock. Growing up, chicken stock wasn’t part of Indian cooking—and as far as I’m concerned, it still isn’t. Flavor is traditionally built by simmering or pressure-cooking bone-in meats, allowing the proteins to naturally enrich the dish. In some regions of India, ingredients like coconut milk, butter, or cream are also used to add richness and depth.
I continue to cook the way I was taught because I believe in those teachings —this is my way of honoring my family’s values and their deep respect for good food. Our flavors come from tradition, a thoughtful blend of spices, and time-honored techniques.
Serves: 2 Prep Time: 20 mins Cook Time: 45 mins Total Time: ~1 hour 5 mins
Ingredients to prep.
2 cups rice, rinsed-clean and soaked for min 20 mins
1lbs (about 453g) bone-in chicken, (if you have 1.5lb it's perfectly fine)
2 medium onions, chopped finely
3 inch-piece of fresh ginger finely chopped
15 cloves of Fresh garlic (mine were large-small pieces)
2.5 tsp Kosher salt
2 Green chilies, (optional) Finely chopped
1 Tsp ground cumin powder
2 Tsp Cumin seeds crushed finely with pestle and mortar
3 Tsp Coriander seeds crushed finely with pestle and mortar
3 pieces Green cardamom pods Crushed in pestle and mortar
2 Tsp Brown Mustard seeds -left whole
1/2 Tsp Kolanji seeds- Left whole
1/4 Cup dried Fenugreek leaves
4 Tsp Paprika powder
5 whole cloves
2 small pieces cinnamon stick
3 Tablespoons of cooking oil
3.5 cups water dissolved with 1.5 tsp salt
Instructions
"Tip: Save yourself a big clean up!"
Line a deep baking dish up to the sides with parchment paper.
Remember you're going to be cooking 1lb of chicken with 2-cups of rice and adding in 3-cups of liquid too, so it needs to be deep.
3. Remove the tray from the oven and sit to the side. Drain the rice and scatter evenly around the chicken. Place back into the oven 10 mins.
Note: I love seasoned rice, so when I make a dish like Chicken Pulao, I like to add an extra cup. For this recipe, I’ve used 2 cups of rice—you’ll end up with some extra, which is perfect for leftovers the next day or to freeze for another meal.
Open-Freezing Rice for Storage
Thinly spread cooked rice onto a baking tray lined with parchment paper.
Place the tray on a shelf in the freezer and freeze for 1 hour. This technique is called open freezing—it helps prevent the rice from clumping.
Once the rice is frozen, transfer it into a ziplock bag, removing as much air as possible.
Return the bag to the freezer and store until needed.
Fyi, I froze the 2 cinnamon sticks too.
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