Chukandar Chicken Pulao

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.```