Chicken Pulao is one of those dishes that quietly sits between everyday comfort and weekend indulgence. Lighter than biryani, yet rich enough to feel special, it’s often the go-to meal when you want something satisfying without too much heaviness. The aroma of ghee, whole spices, and slow-cooked chicken mixing into warm rice is unmistakably homely.
This version keeps that familiar comfort intact while making the process simpler. Using Netra’s Pulao as the rice base ensures perfectly seasoned grains every time, while the yogurt-marinated chicken adds depth and tenderness. The result is a gentle, flavourful pulao that works beautifully for family meals, small gatherings, or a relaxed weekend lunch.
Ingredients
For Chicken Marination
• 500 g chicken (curry cut, with bone)
• 2 tbsp yogurt (curd)
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• ½ tsp garam masala powder
• ½ tsp red chilli powder
• Salt to taste
For Chicken Gravy
• 2 medium onions, sliced
• 1 medium tomato, chopped
• 2 tbsp ghee or oil
• 1 bay leaf
• 2 cloves
• 1 cardamom
• 1 small cinnamon stick
• ½ cup water
For Rice
• 1 pack Netra’s Pulao
How to Make Chicken Pulao
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, garam masala, red chilli powder, and salt. Add chicken pieces, coat well, and marinate for 30 minutes.
- Cook Netra’s Pulao as per the pack instructions. Keep it slightly undercooked so the grains stay firm. Set aside.
- Heat ghee or oil in a deep pan. Add bay leaf, cloves, cardamom, and cinnamon.
- Add sliced onions and sauté until golden brown. Add tomatoes and cook until soft.
- Add the marinated chicken and cook on medium flame for 6 to 8 minutes until the chicken is sealed and lightly browned.
- Add ½ cup water, cover, and cook until the chicken is tender and coated in a semi-thick gravy.
- Gently add the cooked Netra’s Pulao to the chicken gravy. Mix lightly without breaking the rice.
- Cover and cook on low flame for 5 minutes so the flavours blend together.
- Finish with a drizzle of ghee and garnish with fresh coriander.
Tips / Variations
• Keep the pulao slightly undercooked before mixing to avoid mushy rice.
• Bone-in chicken adds deeper flavour, but boneless can be used for quicker cooking.
• A spoon of ghee at the end enhances aroma and softness.
• This pulao tastes even better after resting for a few minutes before serving.
If you’re looking for a comforting chicken rice dish without long prep, Netra’s Pulao makes Chicken Pulao easy while keeping the taste familiar and homestyle.
