Easy One Pot Chicken Pulao Recipe: Flavourful, Quick, and Perfect for Weeknight Dinners

Introduction

One Pot Chicken Pulao recipe is a flavourful and comforting dish that brings together tender chicken, aromatic spices, and fragrant rice in a single pot. This easy-to-make recipe is a lifesaver for busy weeknights or when you’re craving a hearty, home-cooked meal without the hassle of multiple dishes. Originating from South Asian cuisine, Chicken Pulao is a beloved one-pot meal that’s both nutritious and delicious. With its rich blend of spices like cumin, cardamom, and bay leaves, this dish is a symphony of flavours that will transport your taste buds to a world of culinary delight.

What makes One Pot Chicken Pulao recipe so special is its simplicity and versatility. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and requires minimal effort. The magic lies in the layering of flavours—marinated chicken, fragrant basmati rice, and a medley of spices—all cooked together to create a dish that’s both satisfying and wholesome. In this article, we’ll guide you through the process of making the perfect One Pot Chicken Pulao, along with tips, variations, and serving ideas to make it your own. So, grab your pot, and let’s get cooking!

Why Make One Pot Chicken Pulao

This easy chicken and rice dish is the ultimate comfort food that’s perfect for busy households. Its biggest advantage is its simplicity—everything cooks in one pot, meaning less clean-up and more time to enjoy your meal, compared to making a traditional yakhni chicken pulao rice dish. This dish is a complete meal in itself, combining protein-rich chicken, fragrant rice, and a blend of spices that create a burst of flavour in every bite.

This chicken pulao recipe originated one morning in Ramadan when I was feeling especially tired and just wanted an easy tasty meal. I decided to miss out the yakhni (chicken broth) step of a traditional pulao rice. No fiddly bits of chicken were needed to find in the yakhni, perfect for a day when I was already feeling tired.

I have substituted the chicken broth flavour with a chicken stock cube. You should be able to find halal stock cubes in your South Asian supermarket. If you can’t find one, you can just use plain water instead. However, if you do have more time and energy that what I had today and you do want a traditional chicken pulao rice, click on this link!

Another reason to love this dish is its versatility. You can customise it to suit your taste preferences or dietary needs. Whether you prefer it spicy, mild, or loaded with vegetables, One Pot Chicken Pulao can be adapted to your liking. It’s also a great way to use up leftover chicken or pantry staples like rice and spices.

For those who love meal prep, this recipe is a game-changer. You can make a large batch and store it for later, making it a convenient option for lunches or quick weeknight dinner ideas. Plus, it’s a crowd-pleaser that’s sure to impress family and friends. Whether you’re cooking for a weeknight dinner or a special occasion, One Pot Chicken Pulao is a dish that delivers on flavour, convenience, and satisfaction.

Tips for Perfect One Pot Chicken Pulao

• Use Basmati Rice: Basmati rice is ideal for pulao because of its long grains and fragrant aroma. Rinse it thoroughly to remove excess starch and prevent stickiness.
• Layer the Flavours: Sauté onions, garlic, and spices before adding the rice and chicken to build depth of flavour.
• Control the Liquid: Use the right amount of water or broth to cook the rice. Too much liquid can make the pulao mushy, while too little can leave it undercooked.
• Let It Rest: After cooking, let the pulao rest for 5-10 minutes with the lid on. This allows the flavours to meld and the rice to firm up.

Variations and Customisations to Quick Weeknight Dinner Ideas

• Vegetarian Option: Replace chicken with vegetables like carrots, peas, and potatoes for a vegetarian version.
• Spicy Twist: Add green chilies or red chili powder for extra heat.
• Protein Swap: Use shrimp, beef, or lamb instead of chicken for a different flavour profile.
• Herb Boost: Add fresh coriander, mint, or parsley for a refreshing touch.
• Nutty Crunch: Garnish with fried onions, cashews, or almonds for added texture and richness.

Serving Suggestions for this Easy Chicken and Rice Dish

One Pot Chicken Pulao is a complete meal on its own, but you can elevate it with a few simple sides:

• Serve with a cooling raita (yogurt sauce) or a tangy cucumber salad.
• Pair with naan or roti for a more filling meal.
• Add a side of pickles or chutney for an extra burst of flavour.
• For a lighter option, serve with a fresh green salad or a traditional kachumber salad.

Health Benefits to this one pot Chicken Pulao Recipe

One Pot Chicken Pulao is not only delicious but also nutritious. Chicken is a great source of lean protein, essential for muscle repair and growth. The spices used, such as cumin, have anti-inflammatory and digestive benefits. Basmati rice is low in fat and provides energy-boosting carbohydrates. By adding vegetables, you can increase the fibre and vitamin content, making it a well-rounded meal.

Cultural Significance and Origins of the Dish

Chicken Pulao has its roots in South Asian cuisine, particularly in India, Pakistan, and Bangladesh. It’s a dish that’s often associated with celebrations and family gatherings, symbolising warmth and togetherness. Unlike biryani, which is layered and more complex, pulao is simpler and quicker to prepare, making it a staple in everyday cooking.

The dish reflects the region’s love for aromatic spices and one-pot meals, which are both practical and flavourful. Over time, Chicken Pulao has gained popularity worldwide, with each culture adding its own unique twist.

FAQs

Q: Can I use brown rice instead of basmati rice?
A: Yes, but adjust the cooking time and liquid quantity as brown rice takes longer to cook.

Q: Can I make this dish in a rice cooker?
A: Absolutely! Sauté the chicken and spices first, then transfer everything to the rice cooker and cook as usual.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.

Q: Can I freeze Chicken Pulao?
A: Yes, it freezes well. Store in a freezer-safe container for up to a month and reheat thoroughly before serving.

Conclusion to this Easy Chicken and Rice Dish

Now that you’ve learned all about One Pot Chicken Pulao, it’s time to try this recipe for yourself! Gather your ingredients, follow the steps, and enjoy a flavourful, hassle-free meal that’s perfect for any occasion. Don’t forget to share your creations with us—tag us on social media or leave a comment below to let us know how it turned out. For more delicious recipes, cooking tips, and culinary inspiration, subscribe to our newsletter and join our community of food lovers. Happy cooking!

See my video on Youtube, Instagram or TikTok to see how to make this one pot chicken pulao recipe.

Ingredients

• 2 onions, sliced thinly
• 7 tablespoons of olive oil (or any other vegetable oil you prefer)
• 1.5 teaspoon of finely chopped garlic
• 1.5 teaspoon of finely chopped ginger
• 1 medium chicken, cut in pieces with skin removed (if you want to use lamb, you will need around 700-750 grams and cook it for around an hour, until it’s soft)
• 1750ml of boiling water to cook the rice (5 mugs)
• 1 chicken stick cube (optional)
• 3 mugs of basmati rice (800 grams approximately, I like to use Tilda Pure Basmati Rice)

Spices

• 5 cloves
• 8 black peppercorns
• 1 tablespoon of coriander seeds
• 1 teaspoon of cumin seeds
• 4 cardamom pods
• 1 cinnamon bark, around 2 inches long
• 3 black cardamom pods
• 3 teaspoons salt

Method

• Wash the rice, and leave it to soak for at least 30 minutes, ideally 2 hours.
• Heat the oil in large saucepan, add the onions and brown until they are very dark. You can add small splashes of water if the onions start to stick to the pan. The darker the onions, the darker the colour of the rice is, so don’t rush this step.

• Add all the spices and garlic and ginger and stir through until the garlic ginger smell and reduced. This should take no more than 2 minutes.

• Then add the chicken and brown the chicken in the spices and onions.

• Once the chicken had browned, turn the heat down and let the chicken cook for 5-6 minutes. We want the chicken to cook through thoroughly. Keep stirring on adhoc basis to make sure the chicken is not sticking to the bottom of the pan. Add small splashes of water if the chicken is sticking. The chicken should become golden brown.

• Drain the water from the soaked rice, then add the drained rice and boiling water to the pan (if you are using the chicken stock cube, add this to the boiling water first and dissolve it before adding to the pan). Then turn the heat to high.

• Once the water is boiling in the pan, cover with the pan lid and turn the heat down to low.
• Let the rice cook for a few minutes in the pan, when there is still some moisture left in the rice, but the rice is nearly cooked, take the pan off the heat and put the pan in the oven with the lid on for dham/ steaming for 30-40 minutes. It will vary on how long the rice takes to cook based on how long you soaked the rice. The longer you soak the rice, the quicker it cooks.

• You can also do the dham on the hob by covering with saucepan with a thin tea towel, putting the saucepan lid on top and turning the heat down to very low. However I quite like having my gas hobs free for making other bits.
• The rice strands should be separate and not soggy or stuck together, then you know the rice has been cooked properly.