Doodh Ka Chicken Pulao

Doodh Ka Chicken Pulao is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


1 kg - Chicken

1.5 l - Milk

3/4 kg - Rice

10 - Green chillies

10-15 - peppercorns

1" stick - Cinnamon

3-4 - Cloves

4 - Bay Leaves

1/2 tsp - fennel

a pinch of Saffron (optional)

1 tbsp - Ghee

salt to taste

a few sprigs of coriander and Mint leaves


  1. Fry the chicken in a little oil until pink and keep aside.
  2. Boil the milk with the spices and chicken until the meat is cooked.
  3. Soak the rice in water for 30 minutes and boil for 3 minutes with a few sprigs of green coriander and mint and salt. Drain and keep aside.
  4. In a thick bottomed vessel, line with the chicken pieces and rice and add the leftover milk. Add saffron (optional).
  5. Add ghee and cook in the dum way until done.

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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