Chicken Korma Pulao Recipe

Name: Chicken Korma Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter or oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; 2 large onions, sliced; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 cinnamon stick; 3 whole cloves; 6 cardamom pods; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon cayenne, or to taste; Pinch of saffron threads or 1 teaspoon ground turmeric; 1 1/2 cups basmati rice; 1 1/2 cups yogurt; Chopped fresh cilantro leaves for garnish

Servings: persons

3 tablespoons butter or oil
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat
Salt and black pepper to taste
2 large onions, sliced
1 tablespoon minced garlic
1 tablespoon peeled and minced fresh ginger
1 cinnamon stick
3 whole cloves
6 cardamom pods
1 tablespoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne, or to taste
Pinch of saffron threads or 1 teaspoon ground turmeric
1 1/2 cups basmati rice
1 1/2 cups yogurt
Chopped fresh cilantro leaves for garnish

1
Put the butter in a large deep skillet, preferably nonstick, with a lid.
2
Turn the heat to medium high.
3
When the butter melts, add the chicken, skin side down.
4
Brown it well, rotating and turning the pieces as necessary and sprinkling with salt and pepper, 10 to 15 minutes.
5
Transfer the chicken to a plate and add the onions to the pan.
6
Cook, stirring occasionally, until they soften, 5 to 10 minutes.
7
Reduce the heat to medium and add the garlic, ginger, cinnamon, cloves, cardamom, coriander, cumin, cayenne, saffron, and some salt and pepper.
8
Cook, stirring occasionally, for about 3 minutes.
9
Add the rice and cook, stirring, until the mixture is well combined and the rice is glossy.
10
Carefully add the yogurt and 1 1/2 cups hot water and stir.
11
Nestle the chicken in the rice mixture and cover tightly.
12
Adjust the heat so the mixture simmers gently.
13
Cook for 20 to 30 minutes, until the liquid is nearly absorbed, the rice is tender, and the chicken is cooked through.
14
If the mixture is soupy, boil out the excess water by turning up the heat a bit.
15
If it is dry or the rice is undercooked (unlikely), add a little more water and continue to cook.
16
Garnish with the cilantro and serve.

514

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons butter or oil, 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat, Salt and black pepper to taste, 2 large onions, sliced, and more.

Yes, Chicken Korma Pulao falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Korma Pulao

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions