Easy Spicy Chicken Pulao

Servings: 2 people
Cuisine: Indian
Course: Main Course
Time: 45 minutes
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A delicious blend of spices, flavorful chicken, and fragrant rice. Easy Spicy Chicken Pulao is the perfect one-pot dish for weeknight dinners or a special occasion. 


For the marinade

  • 400 gms curry cut chicken
  • 1/2 cup curd
  • 2 tbsp ginger garlic paste
  • 1 tsp salt
  • 1 tsp Kashmiri red chilli powder
  • 1/2 tsp turmeric powder (haldi)
  • 1 tsp coriander powder (dhania)
  • 1 tsp garam masala powder

For the pulao

  • 1 cup Basmati rice
  • 2 tbsp oil
  • 2 bay leaves
  • 1 tsp cumin seeds (jeera)
  • Whole garam masala (see below)
  • 1 medium onion sliced
  • 1-2 chopped green chillies
  • 1 tsp ginger garlic paste
  • 1 medium tomato finely chopped
  • 1 tsp salt or to taste
  • 1 tbsp lemon juice

Whole garam masala

  • 6 cloves
  • 10 peppercorns
  • 1" piece of cinnamon
  • 1 black cardamom
  • 5 green cardamoms
  • 1 star anise
  • 1 piece of mace

For garnish

  • 1 tbsp fried onions
  • 1 tbsp chopped coriander leaves
  • 1-2 lemon wedges


  • To begin, marinate the chicken with curd, ginger garlic paste, salt, Kashmiri red chilli powder, turmeric powder, coriander powder (dhania), and garam masala powder. Keep aside for at least 30 minutes.
  • In the meantime, wash and soak the basmati rice for 20-30 minutes.
  • Heat oil in a pan. Add the bay leaves, cumin seeds, and the whole garam masala. Saute until they release their aroma.
  • Add in the sliced onions along with chopped green chilies. Saute for a minute.
  • Add in the ginger garlic paste and saute until the onions are translucent.
  • Now add in the tomatoes with salt. Cook for 2-3 minutes until oil begins to appear on the sides.
  • Next, add in the marinated chicken. Mix well. Cover with a lid and cook until the liquid dries up.
  • Drain the rice and add it to the pan. Mix gently.
  • Add 1 ½ cups of water and mix. When the water starts to bubble, lower the heat to the minimum. Cover it with a lid and let it cook until the water dries up and the rice is done. It would take about 10-15 minutes. Do not stir the rice while it is cooking or it might break.
  • When done, switch off the heat and let it rest for a few minutes. Remove the lid and fluff up the rice.
  • The Easy Spicy Chicken Pulao is ready to serve. Garnish with fried onions, chopped green coriander leaves, and lemon wedges. Served with dahi tadka.


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This post was created for the Blogaberry Creative (Monthly) Challenge.

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Easy Spicy Chicken Pulao Recipe