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Fragrant chicken pulao in a stainless steel skillet with separate basmati grains, browned chicken thighs, peas, whole spices, and lemon
TrendyTadka Editorial

One-Skillet Fragrant Chicken Pulao with Basmati Rice

Tender chicken thighs and aromatic basmati rice cook together in one skillet with whole spices, chicken broth, and sweet peas for a light, fragrant 25-minute pulao.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: South Asian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups 300 g aged long-grain basmati rice, rinsed and drained 10 minutes
  • 1 pound boneless skinless chicken thighs cut in 1-inch pieces
  • 1 tablespoon neutral cooking oil
  • 1 small yellow onion thinly sliced
  • 1 teaspoon whole cumin seeds
  • 1 cinnamon stick 2 to 3 inches
  • 3 green cardamom pods lightly crushed
  • 1 dried Indian or Turkish bay leaf
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic finely grated
  • 2 1/4 cups low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 cup frozen sweet green peas
  • 1/4 cup chopped fresh cilantro
  • Fresh lemon wedges for serving

Method
 

Instructions
  1. Rinse basmati rice until water runs clear; drain in a fine-mesh strainer for 10 minutes.
  2. Heat oil in a 12-inch heavy skillet with tight-fitting lid over medium-high heat. Add chicken pieces; sear 3 minutes until lightly browned. Transfer chicken to a plate.
  3. Add onion, cumin seeds, cinnamon stick, crushed cardamom pods, and bay leaf to pan drippings; sauté 2 minutes until onion softens. Add ginger and garlic; cook 30 seconds.
  4. Stir in drained basmati rice for 30 seconds to coat grains. Add broth and salt; return chicken and pan juices. Bring to a rolling boil.
  5. Cover tightly with lid, reduce heat to low, and cook 12 minutes undisturbed without lifting lid.
  6. Remove from heat and let rest covered for 5 minutes. Check thickest chicken piece reaches 165°F. Scatter peas over top, cover 2 minutes to steam, gently fluff with fork, fold in cilantro, and serve with lemon.

Notes

Do not lift the lid during the 12-minute simmer: steam retention is critical for proper rice hydration. Rest covered 5 minutes off-heat before fluffing.