This chicken pulao recipe with leftover rice is about to change your weeknight dinners! It’s quick, easy, customisable, and very family-friendly. Eat it with curd or a side of sauteed veggies for something comforting and wholesome.
This Chicken pulao is one of those recipes you absolutely need in your back pocket, especially after a long day at work. It’s a quick and easy recipe that’s made with leftover rice and just a handful of other ingredients, but the result is a dish that deeply comforting and home-style.
Instead of the regular mustard or cumin tadka, we use fennel seeds (saunf) for a tonne of flavor and aroma. The best thing is that there are endless ways to make this pulao recipe your own – throw in your favorite veggies, add whole spices to the tadka, or swap out the chicken for some paneer or tofu – it tastes delicious either way.
This chicken pulao tastes amazing on its own, but I love eating it with some curd and sliced cucumbers, or a veg raita. Once you find out how easy this pulao recipe is, it’s going to have a spot in your weekly meal rotation for sure!
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Chicken Pulao Ingredients
Chicken: I have used boneless chicken thigh pieces as they remain tender and juicy until the end. You can use bone-in pieces as well, but I would not recommend bread pieces as they tend to become dry and stringy
Spices: fennel seeds, turmeric powder, red chilli powder, and meat masala add lots of flavor and color
Curry leaves: for an herby flavor and aroma 1 ¼ teaspoons salt, divided
Aromatics: thinly sliced onions and ginger garlic paste to form the aromatic and flavorful base
Green chillies: for heat. Can increase or decrease the quantity according to your spice tolerance
Rice: cooked ahead and completely cooled down (preferrably refrigerated for up to 2 hours). I have used basmati rice but any long grain variety will work
Oil: i have used sunflower oil, but you can use any neutral-flavored oil you have available
Coriander leaves and lemon juice: to garnish. Makes for the perfect bright and fresh finishing touch
Frequently Asked Questions
Simply replace chicken with paneer, tofu, or veggies like mushrooms or cauliflower for a vegetarian/vegan version. Make sure to adjust the cook time accordingly as paneer and veggies cook relatively faster.
Freshly cooked rice is difficult to mix and tends to get mushy. If you don’t have leftover rice, then I would recommend checking out my pressure cooker rice pilaf recipe.
Richa’s Top Tips
- If you are using bone-in chicken pieces, make sure to adjust the cooking time. Bone-in pieces take slightly longer to cook through
- If you don’t have meat masala, you can swap it for garam masala or kitchen king masala in a pinch. The flavors will be slightly different, but it will still taste amazing
- Cold, refrigerated rice works best in this chicken pulao recipe as it doesn’t break or become mushy and retains its texture
Storage Tips
- Fridge: Let the pulao cool to room temperature, then transfer to an airtight container and refrigerate within 1-2 hours. Since this is made with cooked rice, don’t leave it out for too long and use it in 3 days
- Reheat: Reheat covered on low heat in a pan or microwave until cooked through. Sprinkle a little water over the rice bring back some moisture and prevent the rice from drying out
- Freezing: You can freeze it in airtight containers for up to 1 month. Thaw overnight in the fridge and reheat as above. The texture of the rice may soften slightly, but it will still be good.
Customisation Ideas
- Use other grains: If you want to make this gluten-free, you can use cooked quinoa or barley instead for a healthier, more nutritious chicken pulao
- Add more veggies: Diced carrots, potatoes, beans, broccoli, mushrooms, baby corn, sweet corn taste really good and help add extra texture and nutrition
- Make it veg: Swap chicken for paneer or tofu for a vegetarian/vegan version
If comfort and ease were dishes, it would definitely be this chicken pulao with leftover rice. But don’t let that fool you into thinking it’s going to be boring, because this chicken pulao is brimming with flavor.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
Watch Chicken Pulao Recipe Video
Chicken Pulao with Leftover Rice
Ingredients
- 4 boneless chicken thighs approx. 280 gms, cut into ¾ inch cubes
- 1 ¼ teaspoons salt divided
- ¼ teaspoon turmeric powder
- 2 tablespoons sunflower or any neutral flavoured cooking oil
- 1 teaspoon fennel seeds saunf
- 2 cups thinly sliced onions
- 4 green chillies slit
- 4 sprigs curry leaves divided
- 1 tablespoon + 1 teaspoon ginger garlic paste
- 1 teaspoon red chilli powder
- 1 tablespoon + 1 teaspoon meat masala powder
- ¼ cup water
- 4 cups cooked basmati or any long grain rice
- 2 tablespoons finely chopped coriander leaves
- ½ lemon juice
Instructions
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Take chicken in a bowl, add turmeric powder, ¼ teaspoon salt, mix well and set aside to marinate for 20 minutes4 boneless chicken thighs, 1 ¼ teaspoons salt, ¼ teaspoon turmeric powder
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Heat oil in a pan or kadai, add fennel seeds & saute on low for a few seconds till they crackle. Add onions and fry for 5-6 minutes on low till they turn golden. Add green chillies, 3 sprigs of curry leaves, ginger garlic paste and saute for a few seconds till they get fragrant. Add red chilli powder, meat masala, 1 teaspoon of salt and saute for a few seconds.2 tablespoons sunflower or any neutral flavoured cooking oil, 1 teaspoon fennel seeds, 2 cups thinly sliced onions, 4 green chillies, 4 sprigs curry leaves, 1 tablespoon + 1 teaspoon ginger garlic paste, 1 teaspoon red chilli powder, 1 tablespoon + 1 teaspoon meat masala powder
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Add marinated chicken and saute on medium for 1-2 minutes till they turn pink. Add ¼ cup of water and cook covered for 8-9 minutes on low till the chicken is cooked well. Cook for 2-3 minutes more without covering, so the gravy is absorbed well by chicken.¼ cup water
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Add the remaining 1 sprig of curry leaves, cooked rice, coriander leaves, lemon juice, give a good toss to mix well, cook on low for 1-2 minutes till the rice absorbs the masalas and take off the heat and serve. Do not overmix at this stage as the rice gets mushy.4 cups cooked basmati or any long grain rice, 2 tablespoons finely chopped coriander leaves, ½ lemon juice
Video
Nutrition
This article was researched and written by Urvi Dalal.
The post Quick Chicken Pulao with Leftover Rice appeared first on My Food Story.
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