Chicken White Pulao

Another Eid Special Chicken White Pulao recipe. Hassle free quick and simple recipe. #HappyCookingToYou #FoodFusion

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  • Adrak (Ginger) 1 inch piece
  • Lehsan (Garlic) 12-15 cloves
  • Hari mirch (Green chillies) 2
  • Zeera (Cumin seeds) ½ tbs
  • Laung (Cloves) 3-4
  • Hari elaichi (Green Cardamom) 2-3
  • Sabut dhania (Coriander seeds) ½ tbs
  • Saunf (Fennel seeds) ½ tbs
  • Jaifil (Nutmeg) 2 small pieces
  • Javitri (Mace) 2 blades
  • Badi elaichi (Black cardamom) 1
  • Water 2-3 tbs or as required
  • Cooking oil ½ Cup
  • Zeera (Cumin seeds) ½ tbs
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Laung (Cloves) 2-3
  • Badi elaichi (Black cardamom) 1
  • Hari elaichi (Green cardamom) 2-3
  • Tez paat (Bay leaves) 2
  • Chicken 600g
  • Pyaz (Onion) sliced 1 medium
  • Kali mirch powder (Black pepper powder) 1 tsp
  • Namak (Salt) ½ tbs or to taste
  • Chicken stock cube 1
  • Dahi (Yogurt) ½ Cup
  • Hari mirch (Green chillies) 4-5
  • Podina (Mint leaves) chopped 1 tbs
  • Hara dhania (Fresh coriander) chopped 1 tbs
  • Water 500 ml
  • Chawal (Rice) 500g (soaked for 20 minutes)
  • Pyaz (Onion) fried


In a spice mixer,add ginger,garlic,green chillies,cumin seeds,cloves,green cardamom,coriander seeds, fennel seeds,nutmeg,mace,black cardamom,water and blend well to make paste & set aside.

In a pot,add cooking oil,cumin seeds,black peppercorns,cloves,black cardamom,green cardamom,bay leaves and mix well.

Add chicken and mix well until it changes color.

Add onion and mix well.

Now add ground paste,black pepper powder,salt,chicken stock cube,mix well and cook for 8-10 minutes,cover and cook on low flame for 4-5 minutes.

Add yogurt and mix well for 2-3 minutes.

Add green chillies,mint leaves,fresh coriander and mix well.

Add water,mix well and bring it to boil,cover and cook on low flame for 4-5 minutes.

Add rice,mix well and cook on medium high flame until water is reduced (4-5 minutes),cover & steam cook on low flame for 8-10 minutes.

Garnish with fried onion & serve!


Recipe By: Seema Hanif

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