Go Back
Best One-Pot Chicken Pulao Recipe (Ready in 45 Mins)

One-Pot Chicken Pulao with Cashews and Cilantro

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4

Ingredients
  

  • 1.5 lb Bone-in chicken or boneless chicken thighs cut into bite-sized pieces
  • 1.5 cup Basmati rice washed and soaked for 20 minutes
  • 3 cup Water or chicken broth
  • 1 large Yellow onion thinly sliced
  • 1 tbsp Ginger-garlic paste
  • 0.25 cup Cashews split or whole
  • 0.25 cup Fresh cilantro finely chopped, divided
  • 2 tbsp Fresh mint leaves chopped
  • 3 tbsp Ghee or vegetable oil
  • 1 tsp Garam masala
  • 1 tbsp Mixed whole spices bay leaf, cloves, cinnamon, cardamom
  • 1 tsp Salt plus more to taste

Instructions
 

  • Wash the basmati rice until the water runs clear, then soak it in a bowl of water for 20 to 30 minutes. Drain well before using.
  • Heat the ghee or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the mixed whole spices and cashews, sautéing for 1 to 2 minutes until the cashews are golden brown and the spices are fragrant.
  • Add the thinly sliced yellow onion to the pot. Cook, stirring occasionally, until deeply golden brown and caramelized, about 8 to 10 minutes.
  • Stir in the ginger-garlic paste and cook for 1 minute. Add the chicken pieces and sear them on all sides for 5 to 7 minutes until lightly browned.
  • Sprinkle the garam masala, fresh mint leaves, and half of the fresh cilantro over the chicken. Stir to coat the chicken evenly in the herbs and spices.
  • Add the soaked and drained basmati rice to the pot. Gently toast the rice with the chicken and spices for 1 to 2 minutes.
  • Pour in the water or chicken broth and season generously with salt. Bring the liquid to a rolling boil, then reduce the heat to the lowest setting.
  • Cover the pot with a tight-fitting lid and simmer for 15 to 20 minutes, or until all the liquid is absorbed and the chicken is fully cooked.
  • Remove the pot from the heat and let it rest, covered, for 10 minutes. Fluff the rice gently with a fork and garnish with the remaining fresh cilantro before serving.