Peshawari Chicken Pulao Recipe
Peshawari Chicken Pulao is no ordinary chicken pulao. I know you’ve probably tried countless versions before, but trust me — the way I made it today brings out a flavor that’s rich, aromatic, and truly unforgettable.
The best part? You don’t need anything fancy. Everything you need is likely already sitting in your kitchen.
So let’s dive right in!
Key Tips for Perfect Peshawari Chicken Pulao
There are a few tricks that made all the difference when I cooked this:
- Golden Fried Onions: Deep, rich color is crucial. Don’t rush it — let the onions brown properly. This brings out a sweet, caramelized depth to the pulao.
- Infusing Flavor Early: Frying the chicken directly with the browned onions and spices gives the pulao an incredible foundation of flavor. You can pre-boil chicken separately, but this method keeps it rustic and hearty.
- Correct Water Ratio: Always remember: 1 cup of rice needs about 2 cups of water. Basmati rice loves water, but don’t over-soak — you want fluffy, separate grains.
- Minimal Stirring: Stirring too much breaks the rice. Touch the rice only at key steps: once after adding it to the water, then let it steam undisturbed.
Ingredient Notes
For the Curry Base:
- 1 cup oil (for 1.5 kg Basmati rice)
- 2 bay leaves
- 1 black cardamom
- 2 cloves
- 2 medium onions, thinly sliced and browned
- 1 tbsp ginger-garlic-green chili paste
Spices:
- 1 cup oil (for 1.5 kg Basmati rice)
- 2 bay leaves
- 1 black cardamom
- 2 cloves
- 2 medium onions, thinly sliced and browned
- 1 tbsp ginger-garlic-green chili paste
Other Ingredients:
- 3 tomatoes, chopped
- ½ kg chicken, bone-in
- 2 medium potatoes, peeled and halved
- 2 star anise (badiyan ke phool)
- 1.5 glasses Basmati rice (about 550g)
- 4 glasses water
- 3 green chilies
How to Make Peshawari Chicken Pulao
Step 1: Prepare the Tempering
In a large heavy-bottomed pot, heat 1 cup oil. Add bay leaves, black cardamom, cloves, and cumin seeds. Fry them until aromatic and slightly crackled.
Step 2: Brown the Onions
Add sliced onions and fry them deeply until golden-brown. Be patient — this step brings out a key flavor of the pulao. Once browned, add a splash of water and quickly cover the pot. This traps the onion essence inside the dish.
Step 3: Add Aromatics and Chicken
Add the ginger-garlic-green chili paste to the browned onions. Stir well.
Season with salt, red chili powder, and coriander powder. Toss in the chopped tomatoes and cook until the tomatoes start to break down.
Immediately add the chicken pieces. Let them cook together with the tomatoes and onions until the chicken starts absorbing all the rich flavors.
Step 4: Add Potatoes and Star Anise
Add the halved potatoes and two star anise flowers. Fry everything together for about 5-10 minutes. You want all the masalas to coat the chicken and potatoes beautifully.
Step 5: Prepare the Rice
Wash and soak the Basmati rice lightly — just while you’re preparing the base. No long soaking!
Once your masala is ready, add 4 glasses of water (slightly less if your rice was soaked for longer). Let the water come to a boil.
When the water is boiling, add the soaked rice and 3 green chilies. Let it cook on medium heat.
Step 6: Adjust Seasoning and Steam (Dum)
After 5 minutes of cooking the rice, taste the water. Adjust salt if needed.
Cover the pot and let the pulao cook on “dum” — low steam — for about 7-8 minutes.
Step 7: Fluff and Serve
Once done, open the lid and marvel at your beautiful pulao! Every rice grain should be long, separate, and full of aroma. Notice how the chicken and potatoes nestle perfectly into the fluffy rice.
What to Serve with Peshawari Chicken Pulao
This pulao is hearty enough to enjoy on its own, but I love pairing it with a side of raita (yogurt sauce), a fresh green salad, or even a simple kachumber (chopped cucumber, onion, tomato salad).
It’s the perfect dish for family gatherings, casual weekends, or when you want to treat yourself to something truly comforting.
Tried this recipe? If you did, I’d love to hear how it turned out! Leave a comment below or tag me on Instagram. I genuinely love seeing your kitchen creations!
Thank you for following along. Until next time, happy cooking!
Peshawari Chicken Pulao Recipe
Ingredients
- For Curry Base:
- 1 cup oil for 1.5 kg Basmati rice
- 2 bay leaves
- 1 black cardamom
- 2 cloves
- 2 medium onions thinly sliced and browned
- 1 tbsp ginger-garlic-green chili paste
- Spices:
- Salt to taste
- 1 tsp red chili powder
- 1 tsp coriander powder
- Other Ingredients:
- 3 tomatoes chopped
- ½ kg chicken bone-in
- 2 medium potatoes peeled and halved
- 2 star anise badiyan ke phool
- 1.5 glasses Basmati rice about 550g
- 4 glasses water
- 3 green chilies
Instructions
- Heat oil. Add bay leaves, black cardamom, cloves, and cumin seeds. Fry until aromatic.
- Add sliced onions. Fry deep golden-brown. Splash water and cover to trap flavors.
- Add ginger-garlic-green chili paste. Stir well. Add salt, red chili powder, coriander powder, and tomatoes. Cook till tomatoes soften. Add chicken and cook until coated in masala.
- Add halved potatoes and star anise. Fry for 5–10 minutes.
- Wash and soak rice lightly. Add 4 glasses water to the masala and bring to boil. Add rice and green chilies. Cook on medium flame.
- After 5 minutes, taste and adjust salt. Cover and cook on low steam (dum) for 7–8 minutes.
- Fluff gently. Serve hot!
