Kashmiri Chicken Pulao

This Kashmiri Chicken Pulao recipe brings out the flavor with limited spices. Let us know how you like our version. #HappyCookingToYou

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  • Cooking oil ½ Cup
  • Pyaz (Onion) sliced 2 medium
  • Chicken ½ kg
  • Badi elaichi (Green cardamom) 7-8
  • Hari elaichi (Green cardamom) 5-6
  • Lehsan (Garlic) cloves 7-8
  • Adrak (Ginger) slices 1 inch piece
  • Saunf (Fennel seeds) 2 tbs
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 3 Cups or as required
  • Cooking oil 1 tsp
  • Chawal (Rice) basmati 2 Cups (soaked)
  • Cooking oil 1-2 tbs
  • Kaju (Cashew nuts) 8-10
  • Badam (Almonds) 8-10
  • Pista (Pistachios) 8-10
  • Sukha nariyal (Dry coconut) 1 tbs
  • Kishmish (Raisins) 1 & ½ tbs


In pot,add cooking oil,onion and fry until golden brown.

Add chicken and mix well until changes color.

Add black cardamom,green cardamom,garlic,ginger,fennel seeds,salt and mix well.

Add water,mix well and bring it to boil.

Cover and cook on medium low flame for 20-25 minutes or until chicken is tender.

Take out chicken pieces for later use then strain stock & set aside.

In wok,add cooking oil,rice and mix well.

Add prepared stock,bring it to boil and cook on high flame until water is reduced.

Cover and steam cook on low flame for 6-8 minutes.

In frying pan,add cooking oil,cashew nuts,almonds,pistachios,dry coconut,raisins and fry for 1-2 minutes.

Now add fried nuts and cooked chicken pieces,cover and steam cook on low flame for 4-5 minutes

Recipe By: Kanwal Mohsin

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