Pulao or Pilaf is a one pot meal with full of taste and aroma. Unlike its cousin Biryani, Pulao is cooked in broth (made with chicken/meat & spices) and thus making  each piece of rice flavorsome.

Pulao word  has its origin from Persian language.It is a rice dish of muslim .One can find different variety of pulav & in different  flavors .

Today I am sharing with you the recipe from my in laws place Amrawati in Maharashtra. The beauty of this recipe is you can make it fast.All ingredients go in one pot and you have a dish packed with flavors in each spoon.

The chilly factor in this pulao can be adjusted according to one’s taste.
Pulao or Pilaf is best served with burhani (a accompaniment made with flavored buttermilk )


500 gm chicken
1 medium size onion chopped
5 tbsp ginger garlic paste
1/3 cup curd
1 glass rice
whole garam masala (Shah jeera 1/2 tsp, 2 cloves, 4 black pepper corn, 1/2 inch cinamon, 1 bay leaves)
1 tsp garam masala powder
1/2 tsp black pepper powder
1Big spoon oil + 1 tbsp ghee

1 & 1/2 tsp Salt to taste
1 & 1/2 glass of water
1/bunch green coriander chopped
3-4 green chillies slit


  1. Heat oil & ghee in a deep pan or pressure cooker. When oil is hot, add whole garam masala.
  2. When garam masala crackles, add the chopped onion.
  3. When onion becomes light brown, add ginger garlic paste. Fry well for few minutes till smell disappears.
  4. Add black pepper powder & garam masala powder.
  5. Remove from stove & add whipped curd . Fry for few minutes
  6. Now add chicken.
  7. Now add slit whole green chillies & coriander.
  8. Add the water and salt.
  9. When water comes to a boil, add rice.
  10. Pressure cook on high flame till 3 wistles and then on simmer on low heat for 10-15 minutes.
  12. Serve hot with Burhani.
NOTE: I use the pressure cooker method for all kinds of Pilaf. Reason.All the masalas get coated on the rice and flavour is awesome. And please adjust your water quanity depending on the rice quality. New rice less water, old rice more water.

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