This Boneless Chicken Pulao is simple, comforting, and full of flavor. Tender chicken breast is cooked with browned onions, whole spices, tomatoes, and basmati rice until everything comes together into a fragrant one-pot meal. It is the kind of recipe that feels special without being complicated, and it pairs perfectly with a fresh mint raita on the side.

What makes this pulao extra delicious is the final touch of coriander, garam masala, and pickled green chillies before dum. The pickled chillies add a very unique flavor, but you can also use fresh green chillies if that is what you have on hand.

Why You’ll Love This Recipe

• Easy one-pot rice dish
• Made with boneless chicken breast
• Full of warm, comforting flavor
• Perfect for family lunches or dinners
• Pickled green chillies add a unique twist
• Delicious with mint raita on the side

Ingredients

For the Boneless Chicken Pulao

• 5–6 tbsp oil
• 1 medium red onion, sliced thin
• 2 bay leaves
• Pinch of cumin seeds
• 5–6 peppercorns
• 2 red chillies, halved
• 750g chicken breast
• 2 tomatoes, roughly chopped
• 1 tbsp ginger garlic paste
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 2–3 tsp salt
• 1 tsp biryani masala, optional
• 4 cups water
• 2 cups basmati rice, soaked
• Chopped coriander
• Pickled green chillies
• Garam masala

For the Mint Raita

• 1 bunch fresh coriander
• Handful of mint leaves
• 1 tsp cumin seeds
• 1 tsp lemon juice
• 5–6 tbsp yogurt
• Salt and pepper, to taste

Instructions

1. Brown the Onion
Heat the oil in a pot over medium heat. Add the thinly sliced onion and cook until it starts to turn lightly golden.

2. Add the Whole Spices
Add the bay leaves, cumin seeds, peppercorns, and halved red chillies. Cook until fragrant and continue cooking until the onion is nicely browned.

At this stage, add a small splash of water so the onion does not brown further or burn.

3. Add the Chicken and Masala
Add the chicken breast, chopped tomatoes, ginger garlic paste, cumin powder, coriander powder, salt, and biryani masala if using.

Mix everything well and cook until the chicken changes color.

4. Add Water
Pour in the 4 cups of water and bring everything to a boil.

5. Add the Rice
Once the water comes to a boil, add the soaked basmati rice. Gently mix and check the salt at this stage. Adjust if needed.

6. Finish Before Dum
Cook until the water reduces and the rice is almost done. Then top with chopped coriander, pickled green chillies, and a sprinkle of garam masala.

The pickled green chillies give the pulao a very unique flavor, but you can use fresh green chillies instead if you prefer.

7. Dum the Pulao
Cover the pot tightly and let the pulao cook on low heat until the rice is fluffy and fully cooked.

8. Make the Mint Raita
Blend together the fresh coriander, mint leaves, cumin seeds, lemon juice, yogurt, salt, and pepper until smooth. Adjust seasoning to taste.

Serve the pulao hot with the mint raita on the side.

It pairs perfectly with:

• Mint raita
• Salad
• Pickled onions
• Extra green chillies
• Lemon wedges

Frequently Asked Questions (FAQ)

Q. Can I use chicken with bones instead of boneless chicken?
Yes, but the cooking time may be slightly longer.

Q. Do I have to use pickled green chillies?
No. Fresh green chillies work too, but pickled green chillies give a very unique and delicious flavor.

Q. Why add a splash of water after browning the onions?
It stops the onions from browning too much and helps prevent them from burning before the chicken is added.

Q. Can I skip the biryani masala?
Yes. It is optional and just adds a little extra depth.

Q. What kind of rice should I use?
Basmati rice works best for this recipe.