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Chicken Junglee Pulao

Shyamali Sinha
0 minutes
Prep Time
30 minutes
Cook Time
4 People
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ABOUT Chicken Junglee Pulao RECIPE

Chicken Junglee Pulao is an Anglo Indian rice recipe- The Hindi word "Junglee" and Bengali word "Jonglee" means wild! This recipe has a huge flavour hit from the great marinade and which is absolutely suitable for Desi tastebuds!

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. 1kg chicken bone in cut in medium size pieces
  2. 1 ½ cups Basmati rice
  3. 2 Bay Leaves
  4. 4 cloves
  5. 1 inch cinnamon bark
  6. 1 big sliced onion or 2 medium-size red onion
  7. ½ cup Chopped coriander leaves(10gm)
  8. ½ cup chopped mint leaves (10gm)
  9. 3-4 green chillies
  10. 1 cup plain or ½ cup greek yogurt
  11. 1 big chopped tomato
  12. 1 tbsp coriander powder
  13. 1 tbsp cumin powder
  14. 2 tsp red chilli powder
  15. 1 tbsp ginger paste
  17. ¼ cup Vegetable Oil
  18. ½ tsp sugar(optional)


  1. In a mixing bowl, take the chicken pieces (bone in and skin off, you can use Chicken drumsticks as well) and add cumin powder, coriander powder, red chilli powder, ginger and garlic paste!
  2. Sprinkle salt to taste, add beaten yoghurt and mix everything well and let it marinate for 2 hrs.
  3. Soak the Basmati rice in the water for 30 minutes, after that, drain the water and keep the rice on a sieve!
  4. In a cooking pot, preheat cooking oil. Adding all the whole spices to the hot oil and keep stirring for a couple of seconds till the spices release the aroma.
  5. Sprinkle salt and add sliced red onion. Cook the onion till it turns to almost brown colour.
  6. Add the marinated chicken. Over high heat cook for a couple of minutes.
  7. Add about a half cup of water.cover with a lid and over medium heat cook for 7-8 minutes.
  8. Add the chopped tomato now, put the lid back again.
  9. Continue cooking over medium-low heat till the chicken is almost 90% cooked through. Stir the chicken a couple of times, so that it doesn't stick to the inner bottom of the pan.
  10. When the oil is releasing from the spice mixture add the chopped coriander, half of the chopped mint leaves and the soaked rice. Increase the heat to high and stir the rice and chicken for 3-4 minutes.
  11. You will see that the texture of the rice will change, this process will help to remove the starch from the rice and we will get a fluffy Pulao. Add boiling water. The ratio of Rice and water is 1 cup rice to 2 cups boiling water.
  12. When the liquid is boiling, add a little bit of sugar to balance the taste of tomato, it's optional. Then add slit green chillies, remaining chopped mint leaves, reduce the heat to low, put the lid on again.
  13. Cook for 10 minutes, then turn off the heat and give 10 minutes resting time, by that time you can make a quick raita.

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Reema Garg
Reema Garg   Aug-14-2018

Deliciously amazing!

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