Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Chicken Pulao
Fragrant rice cooked in a spiced chicken stock with whole spices — a gentler, everyday cousin of biryani.
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15 minPrep🔥
45 minCook🍽️
5Serves📊
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Ingredients
- 700g chicken pieces
- 2 cups basmati rice, soaked 30 mins
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- Whole spices: 2 bay leaves, 4 cardamom, 4 cloves, 1 cinnamon, 1 tsp cumin seeds, 1 tsp coriander seeds, 1 tsp black peppercorns
- 4 tbsp oil
- Salt to taste
Instructions
- Fry the onions in oil until golden.
- Add the ginger-garlic paste and whole spices, then the chicken; brown for 5 minutes.
- Add 4 cups water and salt, cover and simmer until the chicken is tender, about 20 minutes.
- Add the drained rice and adjust the liquid to a 1:1.5 ratio.
- Cover tightly and cook on low for 15 minutes, then rest 10 minutes.
- Fluff gently and serve.
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Tara’s tips
- Taste the stock before adding rice and adjust the salt — it should be slightly over-seasoned.
- Don't stir the rice once it goes in.
Serving suggestions
- Lovely with raita and salad.
Storage & reheating
Keeps 3 days; reheat with a splash of water.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Difference from biryani?
Pulao is milder and one-pot; biryani is spicier and layered.
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