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Chicken Pulao (Hyderabadi Style) Recipe

Chicken Pulao (Hyderabadi Style) is a popular Indian Main
Author :
On :
Wednesday, 9 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Indian Recipe
Technique :
Stir-Fry Recipe
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes

Chicken Pulao is an easy rice recipe made in unique Hyderabadi style. The dish is relished as main course across India and especially in Hyderabad.

A delectable combination of basmati rice and chicken pieces coupled with exotic mix of spices create a combination that is hard to resist. Mostly roadside dhabas or stalls offer this dish for lunchtime. The marinated chicken with spices is what ups the taste quotient of this dish. It tastes best with the yoghurt and made with easy stir fry technique.

If you are looking for how to make this authentic Hyderabadi chicken rice dish, follow our step by step instruction guide below. The pictures are shown to make things even easier for you.


  • 1.5 cups - Basmati Rice
  • 1/2 kg - Chicken cut into small pieces
  • 1.5 inch piece of Ginger
  • 6-7 flakes - Garlic
  • 1 - onion, cut into slits
  • 3-4 - elaichis/cardamom
  • 3 Cloves
  • 2-3 - Bay Leaves
  • 2-3 - Star anise
  • Cinnamon
  • 3-4 - Green chillies
  • Garam Masala powder
  • Red Chilli powder
  • Turmeric powder
  • 2 tsp - curd/yogurt
  • Salt to taste.
  • How to Make Chicken Pulao (Hyderabadi Style):

    1. Crush ginger and garlic coarsely.
    2. Marinate the chicken pieces with red chilli powder, garam masala powder, turmeric powder, salt and half the paste of crushed ginger and garlic. Keep it aside.
    3. Take oil in a pan. When it is hot, add the bay leaf, cloves, cardamom, cinnamon and star anise.
    4. Then add the green chillies and onions and fry till the onions are transparent.
    5. Now add the marinated chicken pieces and fry them for some time. Add 2 tsp of curd and cook till the chicken is half cooked.
    6. Add rice and 2.5 cups of water and a pinch of turmeric powder, the rest of the crushed ginger and garlic paste and salt. Cook till the rice is cooked, stirring a little in between.


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