Traditional Masalaydar Chicken Pulao Recipe

Let me show you one of my all‐time favorite chicken and rice recipes—Traditional Chicken Pulao. It is a bit complex, but the flavors make it worth it. I did not come up with this recipe; it is a classic South Asian rice dish I have been making for years, and my husband and kids absolutely love it.

Watch my video below for a step-by-step recipe to make this flavorful and aromatic Masalaydar Chicken Pulao. If you enjoy it, don’t forget to like and subscribe for more delicious South Asian recipes.

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What Makes This Masalaydar Chicken Pulao So Special

Let’s talk about why Masalaydar Chicken Pulao is so special—here are all the reasons you’re going to love this dish!

• Big, Bold Flavors: The mix of warm spices, tender chicken, and fragrant rice creates an unbelievably rich, flavorful, and aromatic dish.
• Perfectly Spiced: The balance of cumin, cardamom, cinnamon, and chili gives it just the right amount of heat and depth.
• Aromatic and Flavorful: Cooking the rice in spiced broth infuses every grain with deliciousness. No bland bites here!
• One-Pot Wonder: Everything cooks together, making it easy to prepare and even easier to clean up.
• Customizable: Want it spicier? Add more chilies. Prefer it milder? Dial back the heat. You can make it just the way you like.
• Tastes Even Better the Next Day: I think leftovers are a chef’s kiss—the flavors settle in and get even more intense overnight.

What You Need to Make Masalaydar Chicken Pulao

To me, the best recipes are the ones that make your kitchen smell incredible—just like this Masalaydar Chicken Pulao! Simple ingredients, bold flavors, and pure comfort in every bite.

• ½ cup (100 grams) ghee (make your own clarified butter)
• 7 pieces of black peppercorns
• 5 pieces cloves
• 5 teaspoons (10 grams) cumin seeds
• 2 pieces cinnamon sticks
• 1 piece black cardamom
• 2 pieces bay leaves
• 10 pieces curry leaves
• 2 pieces medium onions, sliced
• 500 grams chicken (mix of bone-in and boneless for more flavor)
• 1 tablespoon (15 grams) ginger-garlic paste
• 1 piece tomato, chopped
• 1 tablespoon (15 grams) green chili paste
• 1 ½ tablespoons (15 grams) coriander powder
• 1 tablespoon (10 grams) red chili powder
• ½ teaspoon (2 grams) turmeric powder
• 1 tablespoon (8 grams) fennel powder
• 1 ½ teaspoons (7 grams) salt (or to taste)
• ½ tablespoon (5 grams) cumin powder
• ¼ teaspoon (1 gram) nutmeg powder
• ¼ teaspoon (1 gram) mace powder
• ½ cup (120 grams) plain yogurt
• 3-4 cups (800 grams) hot water
• 500 grams of basmati rice, washed and soaked for 30 minutes
• 2 pieces green chillies
• 1 ½ teaspoon (7 grams) crushed coriander seeds
• ½ tablespoons (5 grams) of crushed fennel seeds
• 2 tablespoons (30 grams) lemon juice
• 2-3 tablespoons (15-20 grams) crispy fried onions like the ones below.

TAP ON IMAGE TO VIEW PRICE

Quick Note – You can swap chicken for lamb or beef, but adjust the cooking time accordingly.

How to Make This Easy Chicken and Rice Recipe

Let me show you how to make this rich, aromatic Masalaydar Chicken Pulao—fluffy, spiced rice with tender, juicy chicken, all cooked in one pot.

Step 1: Toast the Whole Spices
First things first—let’s wake up those spices! Heat some ghee in a large pot over medium heat. Once it’s melted, add in the whole spices—peppercorns, cloves, cumin, cinnamon, cardamom, bay leaves, and curry leaves. Let them sizzle for a minute or so, stirring now and then, until your kitchen smells absolutely amazing.

Top Tip: Use a heavy-bottomed pot with a tight-fitting lid to keep the heat even and trap the steam for perfect rice.

Step 2: Sauté the Onions
Now, add your sliced onions and stir them around so they get coated in all that spiced ghee goodness. Be patient here—you want them to turn a beautiful golden brown, which usually takes about five minutes. Keep stirring so they don’t burn!

Step 3: Brown the Chicken
Time to add the chicken! Whether you’re using bone-in or boneless, give it a good stir to make sure every piece is covered in those fragrant onions and spices. Let it cook until it starts to brown slightly.

Step 4: Add the Aromatics
In go the ginger-garlic paste, chopped tomato, and green chili paste. Stir everything well and let it cook until the tomatoes soften and start melting into the mixture. This step builds a rich base for all those deep, bold flavors.

Step 5: Spice It Up!
Next, add coriander, chili powder, turmeric, fennel, salt, cumin, nutmeg, and mace. Mix everything really well and cook for a couple of minutes until the spices become fragrant and coat the chicken beautifully. Trust me, this is when the dish starts to really come alive!

Step 6: Simmer with Yogurt
Pour in some plain yogurt and stir well. This is going to add a touch of creaminess and help tenderize the chicken. Cover the pot and let everything simmer for a while so all those flavors can blend together.

Step 7: Reduce the Masala
After the chicken has soaked up all the goodness, take off the lid and turn up the heat a little. Let the excess liquid evaporate, stirring occasionally, until you see the oil separate from the masala. That’s your sign that everything is perfectly cooked and packed with flavor!

Step 8: Add Water and Rice
Now, pour in hot water—just enough to cook the rice properly—and give everything a quick stir. Then, gently add your pre-soaked basmati rice. Make sure to stir carefully so you don’t break the grains.

Note: Once the rice is added, avoid stirring too much; gently fluff it at the end with a fork to keep the grains light and separate.

Step 9: The Final Touches
Toss in some green chilies, crushed coriander seeds, crushed fennel seeds, and a splash of lemon juice. Give it one last gentle mix, then let it simmer for a few minutes so the rice starts absorbing all that incredible flavor.

Step 10: Steam and Finish
Sprinkle crispy fried onions on top for an extra layer of flavor and a bit of sweetness. Then, cover the pot tightly. If you want to trap the steam better, place a clean kitchen towel between the lid and the pot. Let it cook on low heat so the rice steams to perfection.

Step 11: Rest, Fluff, and Serve!
Once it’s done, turn off the heat and let it sit for a few minutes before opening the lid. Then, gently fluff the rice with a fork, making sure not to mash it. And there you have it—Masalaydar Chicken Pulao that’s tender, aromatic, and bursting with flavor. Grab a plate and dig in!

Fun Fact – Pulao is one of the oldest rice dishes in the world, with variations found across many cultures!

Check Out Also: I love pairing my Masalaydar Chicken Pulao with a chilled mango lassi—it’s the perfect blend of sweet and tangy to cool down the spice.

Related Recipe: If you loved this Masalaydar Chicken Pulao, you have to try my Chilli Garlic Fried Rice recipe next—it’s the perfect way to turn leftover rice into something incredibly flavorful and delicious!

5 Ways to Make Your Chicken Extra Flavorful

Great Chicken Pulao isn’t just about the spices—it’s also about how you treat the chicken before it even hits the pot!

• Marinate for Maximum Flavor – Let the chicken sit in yogurt or buttermilk and spices for at least an hour. This not only enhances the taste but also makes it extra tender.
• Go for Bone-In Chicken – If you ask me, bone-in pieces bring more depth and richness to the dish compared to boneless ones.
• Slow Simmer in Spices – Giving the chicken time to cook in the spice mixture before adding rice helps it soak up all those incredible flavors.
• Medium Heat for Juicy Chicken – Cooking on medium heat instead of high prevents the chicken from drying out while still getting that perfect sear.
• A Splash of Citrus – Adding a bit of lemon juice or vinegar towards the end brightens up the dish and balances the warmth of the spices.

Serving Ideas: What to Eat with Masalaydar Chicken Pulao

A great meal is all about balance, and pairing your Masalaydar Chicken Pulao with the right sides can take it to the next level!

• A side of cooling yogurt raita balances out the spices beautifully.
• Freshly sliced cucumbers and onions add a refreshing crunch.
• A squeeze of lemon juice on top just before serving brings out all the flavors even more.

Leftovers? Here’s How to Store and Reheat Your Pulao

If you have leftovers (lucky you!), here’s how to keep your Masalaydar Chicken Pulao fresh and just as delicious the next day.

• Store it in an airtight container in the fridge for up to 3 days.
• To reheat, sprinkle a little water over the rice, cover it, and warm it up on low heat or in the microwave.
• For a fresh twist, sauté the leftovers in a little ghee and add a pinch of garam masala for a boost of flavor.
• Avoid freezing if possible—rice can get dry and lose its perfect texture after thawing.

Got a Question or Want to Share Your Experience?

Tried this Masalaydar Chicken Pulao recipe? I’d love to hear how it turned out! If you have any questions about making this chicken and rice dish, leave a comment below or on the YouTube video here—I check those more often, so you will get a quicker reply. – Jen.