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Chicken Pulao is an aromatic Indian chicken curry that's rich in protein and full of traditional flavor. Perfect for family gatherings, this chicken dish pairs beautifully with rice or naan for a complete meal.
Rinse the basmati rice in cold water until the water runs clear, then soak for 30 minutes and drain.
Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté until fragrant and spices sizzle, about 1 minute.
Add sliced onions and cook over medium heat, stirring frequently, until golden brown and caramelized, about 10–12 minutes.
Stir in garlic, ginger, and chopped tomato. Cook for 3–4 minutes until the tomato softens. Add ground coriander, turmeric, black pepper, chili powder, and salt, mixing well to coat the aromatics.
Add the chicken pieces and cook, turning frequently, until lightly browned on all sides, about 5–7 minutes.
Reduce heat to medium-low. Stir in yogurt and cook, stirring constantly, until the yogurt blends and thickens slightly, around 3 minutes.
Add drained rice to the pot, gently folding to combine rice with chicken and spices. Pour in 3.5 cups of hot water, then stir once and bring to a boil.
Reduce heat to low, cover tightly with a lid, and simmer without uncovering for 23–25 minutes until the rice is tender and liquid is absorbed.
Remove from heat and let the pulao rest, covered, for 10 minutes. Fluff gently with a fork before serving.
