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The Flavorful Mix Vegetable Chicken Pulao Recipe

Nothing like a good plate of aromatic pulao! This Flavorful Mix Vegetable Chicken Pulao hits all the right spots with its wonderful aroma and exotic flavors! Spice up your week with this flavorful Pulao!
Course Comfort Food, Main Course
Cuisine Food Fusion, Indian, Pakistani
Keyword Chicken, Chicken Pulao, Dinner, Iftar Recipes, Pulao, Quick and Easy, Ramadan, Rice, vegetables, Veggie Pulao
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Bushra Waheed


  • 2 pounds Boneless Chicken
  • 3 cups long gran rice basmati rice
  • 1/2 cup clarified butter/ desi ghee or oil
  • 1 onion thinly sliced
  • 4 inch Ginger piece thinly sliced
  • 4 carrots peeled and cubed
  • 3 potatoes peel and cubed
  • 2 cups Green Peas
  • 2 green onions thinly sliced( only green part)
  • 4 Green Chilies thinly sliced
  • 1 large Cinnamon Stick daarcheeni
  • 2 Black Cardamom bari elachi
  • 5-6 Cloves (loong)
  • 2 Bay Leaves tezpaat
  • 1 tsp Cumin Seeds (zeera)
  • 1 tsp nutmeg and mace powder
  • 1/2 tsp Black Peppercorns (kali mirch)
  • 2 tsp Red Chili Flakes
  • 1 tsp all spice powder garam Masala powder
  • 2 tsp salt or according to your taste
  • 6 cups Chicken Broth Yakhni


  • Rinse the basmati rice till the water becomes clear. Then soak it in water for 20 minutes. After soaking, drain the rice and keep it ready.
  • Take a heavy bottom skillet or pot and melt clarified butter in it.
  • Add the onions and sauté until they are a deep golden brown. This can take up to 5-7 minutes over a low heat. You will need to check and stir a couple of times. Don't be tempted to rush this stage because this adds a lot of flavor to the finished dish.
  • Add the cumin seeds, cinnamon stick, black cardamom, black peppercorns and cloves. Sauté for 2 minutes or until popping and fragrant.
  • Now add the ginger slices and Chicken, cook for 15-20 minutes or till chicken turns golden brown before adding the vegetables.
  • Now add Carrot, Potatoes and green Peas. Sauté and cook for 10 minutes or until vegetables are just tender-crisp.
  • Season with salt, red pepper flakes and some garam masala.
  • Next, add green chilies and sauté for a second and adjust the seasoning and add more salt if needed.
  • Add Chicken Stock and once the it starts boiling add the soaked basmati rice and mix it gently.
  • Now, wait for it to boil again, then cover and simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.
  • Put the pot covered (give a dum) for a further 15 minutes.
  • Now, uncover the pot sprinkle green onion (only green part)and fluff the rice gently from the corners
  • Remove from the heat and dish it out.
  • Enjoy flavorful Mix Vegetable Chicken Pulao!!