Chicken Pulao Recipe in Urdu

Chicken Pulao Recipe in Urdu

 AJZA  AUR MIKDAAR

1. Murghi 1.75 kilo 16 pieces
2. Dahi Half tea cup
3. Laal mirch 1 tb sp 
4. Namak 2 tb sp
5. Dhara mirch 1 tb sp    
6. Chinese salt 3 tb sp                                   
7. Garam masala 1 tb sp
8. Zeera 1 tb sp
9. Chawal 1 kilo
10. Timatar 3 darmianay size kay 
11. Pyaaz 1 pao (250 gram)
12. Lehsab adrak ka paste 3 tb sp

BANANAY KA TAREEQA 
          
Chawal taqreeban adhe ghantay keliay bhigo dain
aek pateelay may oil garam karain or usmay bareek kati hui pyaaz dalain pyaar ko brown karlain jab pyaaz brown ho jaey tou us may lehsan adrak ka paste daal dain or 2 minute tak bhunain or adha cup paani daal kar 2 minute or pakaeen jab pyaar apna colur chor de tou usmy murghi daal dain sab masalay or dahi or timatar daal kar bhunai karte harain jab murghi gal jaey tou usmay chawal daal dain or sawa kilo paani daal dain chawal ko khoob ubala dain jab chawal naram ho jaeen or paani thora sa reh jaey tou dam par laga dain 20 minutes ke liay halki aanch par 20 minute ke baad dam khol dain  aap ka zabardast chicken pulao tayar hay ab aap isko enjoy krain thanks.


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Chicken pulao recipe in english    
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History of Chicken Pulao

Introduction

Chicken Pulao is a popular rice dish widely enjoyed in South Asia, especially in Pakistan and India. Known for its mild spices, fragrant basmati rice, and tender chicken, Chicken Pulao is often preferred by people who enjoy flavorful yet light meals. Unlike heavily spiced dishes, this traditional recipe focuses on natural aromas and balanced taste.

Origin of Chicken Pulao

The word “Pulao” originates from the Persian word “Pilav” or “Polow,” which refers to a method of cooking rice with meat and aromatic spices. The concept of pulao dates back thousands of years and is believed to have originated in Persia (modern-day Iran) and Central Asia.

In ancient times, rice was cooked in meat stock to enhance flavor and nutrition. This cooking style gradually spread across trade routes and became popular in different regions.

Arrival of Chicken Pulao in the Indian Subcontinent

Chicken Pulao reached the Indian subcontinent during the Mughal era. The Mughal emperors brought refined culinary traditions that included rice-based dishes cooked with meat, dry fruits, and whole spices.

Initially, pulao was prepared mainly with lamb or beef. Over time, chicken became a popular alternative due to its affordability, quicker cooking time, and lighter texture. This led to the widespread popularity of Chicken Pulao among common households.

Difference Between Chicken Pulao and Biryani

Many people confuse Chicken Pulao with Chicken Biryani, but there are clear differences:

Chicken Pulao

Chicken Biryani

Mild spices

Strong and spicy

Cooked in one pot

Cooked in layers

Light and aromatic

Rich and intense flavor

Daily meal option

Special occasion dish

Popularity of Chicken Pulao in Pakistan

In Pakistan, Chicken Pulao is considered a comfort food and is commonly served:

At home for daily meals

In weddings and family gatherings

At roadside hotels and restaurants

Cities like Islamabad and Rawalpindi are especially famous for their simple and aromatic Chicken Pulao.

Why Chicken Pulao Is So Popular

Chicken Pulao is loved for many reasons:

Easy and quick to prepare

Light on the stomach

Suitable for all age groups

Less oil and spices compared to other rice dishes

Modern Variations of Chicken Pulao

Today, Chicken Pulao is prepared in many styles, including:

Yakhni (stock-based) Chicken Pulao

Traditional Pakistani Chicken Pulao

Middle Eastern–inspired Pulao

Each region adds its own touch while preserving the original essence of the dish.

Conclusion

Chicken Pulao is more than just a meal; it is a reflection of rich culinary history and cultural exchange. With its roots in Persian cuisine and refinement during the Mughal era, Chicken Pulao continues to be a timeless dish enjoyed across generations for its simplicity, aroma, and comforting taste.