Chicken fry with Pulao | How to make Chicken fry with Pulao

By Sujata Limbu  |  7th Sep 2015  |  
3.8 from 4 reviews Rate It!
  • Chicken fry with Pulao, How to make Chicken fry with Pulao
Chicken fry with Pulaoby Sujata Limbu
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About Chicken fry with Pulao Recipe

An uncomplicated recipe for a pulao with a side of chicken that is easy to cook and instant as well.

Chicken fry with Pulao, a deliciously finger licking recipe to treat your family and friends. This recipe of Chicken fry with Pulao by Sujata Limbu will definitely help you in its preparation. The Chicken fry with Pulao can be prepared within few minutes. The time taken for cooking Chicken fry with Pulao is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Chicken fry with Pulao step by step. The detailed explanation makes Chicken fry with Pulao so simple and easy that even beginners can try it out. The recipe for Chicken fry with Pulao can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Chicken fry with Pulao from BetterButter.

Chicken fry with Pulao

Ingredients to make Chicken fry with Pulao

  • Fried chicken Ingredients:
  • 450 grams chicken thighs
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon garam masala powder
  • oil as required to deep fry
  • salt according to taste
  • Pulao Ingredients:
  • 2 cups Basmati rice
  • 1/2 teaspoon garam masala powder
  • 1 teaspoon cumin seeds
  • 2 bay leaves
  • 1 cinnamon stick (1 inch)
  • 3 cloves
  • 1 tablespoon ginger-garlic paste
  • 2 green chillies finely chopped
  • 1 onion finely chopped
  • 5-6 cashewnuts cut in half
  • Few saffron strands (optional)
  • 750 ml water
  • 250 ml whole milk
  • salt according to taste

How to make Chicken fry with Pulao

  1. Wash and clean the chicken thighs thoroughly.
  2. Take a bowl, put in the chicken along with chilli powder, turmeric powder, garam masala powder and salt. Mix this well and let it marinate for 15-30 minutes.
  3. Heat oil as required in a kadhai/pan, once the oil is hot put in the chicken thighs and deep fry for 2-3 minutes on both sides.
  4. Once the desired colour appears on the chicken, transfer it to a plate and drain the excess oil using paper towels. Keep aside.
  5. Wash the rice thoroughly and soak it for 10-15 minutes.
  6. Take a pan and heat oil in it, add in the cinnamon stick, bay leaves, cumin seeds, cashew nuts, and cloves. Stir it well and cook for 1-2 minutes.
  7. Once the cashewnuts become golden in colour, put in the green chillies and onion. Saute and cook for another 2-3 minutes.
  8. Next put in the ginger-garlic paste, garam masala powder, salt according to taste and give it a good stir. Now pour in the milk and bring it to a boil.
  9. Finally put in the rice along with the water.
  10. Check the seasonings and adjust if required, let it cook on a medium flame for 10 minutes. Then cover with a lid and cook the pulao for another 5 minutes or so.
  11. Once the pulao is cooked, transfer it to a serving plate.
  12. Serve the pulao hot alongside the fried chicken and a side of raita.

Reviews for Chicken fry with Pulao (4)

Riya Ghosh7 months ago

Nice Maim i am trying.

Apsana Khan10 months ago


Meraj AHMAD Ansaria year ago

Marvelous Its so much tasty

Pooja Bainik2 years ago