Chicken Pilaf
Prep 50 min Total 1 hr 40 min
Murgh pulao is an Indian rice dish where chicken and basmati rice cook together in the same pot. The rice draws flavour from ghee, whole spices, garlic, and yoghurt, so it ends up tasting of the dish rather than just serving as a side.
Pilaf (pulao) is the everyday version of biryani. The principles are the same — meat and rice cook together — but pilaf is simpler: no layering, no par-cooking of the rice, no long steaming. You toast the spices and chicken, add the rice, pour over stock, and let it simmer under a lid.
Saffron, cinnamon, cardamom, and cloves give the characteristic aroma. The yoghurt tenderises the chicken and binds the sauce. The fried onion on top is not just garnish — it adds sweetness and crunch that balances the spices. The dish stands alone as a main, optionally with a raita alongside.
Ingredients
Serves 4
- 375 g basmati rice
- 5 tbsp ghee (or vegetable oil)
- 1 cinnamon stick, 5 cm
- 8 cloves
- 6 cardamom seeds
- 2 garlic cloves, crushed
- 1 tsp chilli powder
- 1 tbsp fennel seeds
- 4 large chicken pieces, skinless
- 5 tbsp natural yoghurt
- 1 tsp saffron, ground
- 1½ tsp salt
- 600 ml chicken stock
Garnish
- 2 large onions, sliced
- 4 tbsp ghee
- fresh coriander leaves, to garnish
Directions
Rinse the rice thoroughly under cold water until the water runs clear. Place it in a bowl, cover with cold water, and soak for 30 minutes. Drain well in a sieve.
Heat the ghee in a large, heavy-based pot over medium-high heat. Add the cinnamon stick, cloves, and cardamom seeds. Fry, stirring, for 30 seconds until fragrant.
Add the garlic, chilli powder, and fennel seeds. Fry for a further 30 seconds.
Add the chicken pieces and brown for about 5 minutes, turning so they colour on all sides.
Stir in the yoghurt a spoonful at a time. Allow each spoonful to be absorbed before adding the next — otherwise it will split. Cover and simmer over low heat for 25 minutes.
Add the drained rice, saffron, and salt. Stir gently until each grain is coated in the spice mixture.
Pour in the chicken stock, just enough so the rice is covered by about 5 mm of liquid. Bring to the boil, reduce the heat to a bare simmer, and put on a tight-fitting lid. Leave for about 20 minutes until the rice is tender and the liquid is absorbed. Do not lift the lid during cooking.
While the rice cooks, melt 4 tbsp ghee in a pan and fry the onion slices over medium heat until deeply golden brown and crisp, 10–15 minutes. Drain on kitchen paper.
Remove the pot from the heat and rest with the lid on for 5 minutes. Gently loosen the rice with a fork. Arrange on a serving dish and scatter with the fried onion and fresh coriander leaves.
Notes
Active time about 20 minutes plus 30 minutes soaking. Total time about 1–1½ hours.
Use whole chicken thighs or drumsticks with the bone in — they stay juicy during the long simmer and give more flavour than breast. Remove the skin so the fat does not pool on the surface.
The whole spices are not meant to be eaten — ask guests to set them aside, or fish them out before serving.
The dish can be made ahead and reheated. The rice holds its shape better if left to stand for 15 minutes after cooking.
Serve with a simple cucumber raita or pickled onions to cut through the spices.
See Also
Cucumber Raita (Kheera Raita)
Mint Raita
Green Chutney
