Madras Chicken Pulav

Chicken pieces cooked with masala and later mixed with rice

Madras Chicken Pulav | Pachakam

Madras Chicken Pulav

Chicken pieces cooked with masala and later mixed with rice

Category : Non-Vegetarian, Rice

By Spicy Treats

Published On: 22 Aug 2013

Rating: 4
4 Votes, 1 Reviews
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40 Minutes
Served : 5
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Step 1

Wash rice 6-7 times and soak in water for 30 minutes. Keep this aside.

Step 2

For preparing masala, first take curd and pureed tomato in a bowl. Mix well.

Step 3

Add lime juice and required salt. Add green chillies, mint leaves and coriander leaves.

Step 4

Add garam masala, pepper powder, cumin powder, biryani masala, chicken masala and fennel powder. Mix well with your hand. Keep this aside.

Step 5

In a medium sized non-stick pan, heat 2 tbsp ghee. Once hot, add cashew nuts and raisins. Fry lightly. Keep this aside.

Step 6

Add 1 tbsp ghee to the same pan and add onions. Saute till dark brown in color.

Step 7

Put cinnamon stick, cardamom, bay leaf and cloves to the sauted onions and fry for 1 minute.

Step 8

Add ginger and garlic pastes and fry lightly.

Step 9

Add the previously prepared masala mixture and heat in low flame, mixing continuously for about 10 minutes.

Step 10

Add the uncooked chicken pieces to this mixture. Give it a boil and cover the pot with a lid. Taste and add more salt if required. Cook for 15-20 minutes in medium flame.

Step 11

After 15-20 minutes once the chicken is cooked well, take the chicken pieces out of the pot leaving the gravy behind in the pan. Place the chicken pieces on a separate plate.

Step 12

Add 4 tall drinking glasses/1 litre of hot water to the gravy in the pan. Boil for 5 minutes. Check salt, bearing in mind that there should be enough for the rice that will soon be added as well. Add more if required.

Step 13

Drain water from the soaked rice and add rice to the pan of gravy. Mix well. Boil.

Step 14

Once the rice boils, add the kept aside chicken pieces into the pan.

Step 15

Reduce flame to medium.

Step 16

Cover with a lid and cook for 15-20 minutes. Stir occasionally with a ladle so that rice does not get burnt at the bottom.

Step 17

Once done, see that there should be no traces of water in the pulav. If you find traces of water, open the pan and cook till water is dried out from pulav.

Step 18

Add yellow color to this. (Optional)

Step 19

Add the fried cashew nuts and raisins to the pulav at the very end. Mix well and serve with raitha & lots of love.


Very Very Very Delicious. Lengthy process, but worth it to every bite.

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