Chukandar Chicken Pulao

Recipe by
Total Time:
2-4 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 3 kg - chukandar (beetroot)
  • 1.5 kg - chicken
  • 4 cups - rice
  • 1 - big onion
  • 8 - cloves
  • 6 - cinnamon sticks (of 4 cm length each)
  • 8 blades - javitri (mace)
  • 3 tbsp - oil
  • 2.5 tsp - salt

How to Make Chukandar Chicken Pulao

  • Peel and wash the beetroots. Slice them and quarter each slice.
  • Transfer the beetroots to a pot. Pour just enough water to cover the beets. Cook under cover for 20 minutes.
  • Remove the beets from the dark pink water (stock).
  • Remove the bones from the chicken. Cut the chicken into small pieces.
  • Put the chicken pieces into the dark pink water and boil under cover for 15 minutes.
  • In another pot, fry the sliced onion in oil.
  • Before making the pulao, wash the rice, soak for 2 hours in cold water and drain.
  • Remove the chicken from the pink water and add to the onion. Add the masalas and salt.
  • Add 3.5 cups of the pink water and bring to boil.
  • Add the rice. Wait till it boils. Cover, lower the heat and simmer for 20 minutes.```