Jul 09 2026
Restaurants›Curry Leaf›Chicken Pulao Recipe

Chicken Pulao Recipe

Inspired by Curry Leaf
Time1h 20m
Serves4

Rice cooked low and slow in bone broth with our house-blend of herbs, fried onions and fresh cilantro, served with raita (not served with basmati rice).

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Ingredients

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For the Chicken Pulao

For the Raita

Method

For the Chicken Pulao

  1. 1

    Prepare Onions

    In a large pot, heat 3 tablespoons of oil over medium heat. Add the sliced onions and fry until they become golden brown and crispy. Remove the fried onions and set aside on paper towels to drain excess oil.

  2. 2

    Cook Chicken

    In the same pot, add the bone-in chicken pieces and sauté until they are browned on all sides. Add minced garlic and grated ginger, cooking for another 2 minutes until fragrant.

  3. 3

    Add Herbs and Spices

    Sprinkle the house-blend of herbs, salt, and black pepper over the chicken. Mix well to coat the chicken with the spices.

  4. 4

    Combine Rice and Broth

    Rinse the long-grain rice under cold water until the water runs clear. Drain and add the rice to the pot with the chicken. Pour in the bone broth and stir gently to combine all ingredients.

  5. 5

    Cook Pulao

    Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25-30 minutes or until the rice is cooked and has absorbed all the broth. Remove from heat and let it sit covered for an additional 10 minutes.

  6. 6

    Garnish and Serve

    Fluff the pulao with a fork, then stir in the chopped cilantro and half of the fried onions. Serve hot with the remaining fried onions on top.

For the Raita

  1. 7

    Mix Ingredients

    In a bowl, combine the plain yogurt, grated cucumber, and chopped mint leaves. Stir well until all ingredients are mixed.

  2. 8

    Season Raita

    Add salt and ground black pepper to taste. Mix again and adjust seasoning if necessary.

  3. 9

    Chill and Serve

    Refrigerate the raita for at least 30 minutes before serving to allow flavors to meld. Serve chilled alongside the chicken pulao.

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