Chef Kunal Kapur’s Muradabadi Chicken Pulao: A Simple Recipe Packed with Flavor’s and Aroma

If you’re looking for a comforting yet flavourful rice dish, this Muradabadi-style chicken pulao shared by Kunal Kapur is worth trying. Known for its subtle spices and fragrant profile, this dish proves that minimal ingredients can still create a deeply satisfying meal.

Described as a “light white pulao,” the recipe focuses on tender chicken, long-grain basmati rice, and whole spices that come together for a delicate yet rich taste—ideal for a laid-back lunch or weekend gathering.

Ingredients

For Marination:

• Chicken (with bone) – 1 kg
• Salt – to taste
• Lemon juice – 3–4 tbsp
• Green chilli paste – 2 tbsp
• Ginger-garlic paste – 2 tbsp
• Fennel seed powder – 1 tbsp
• Coriander powder – 2 tbsp
• Javitri (mace) – 2–3 blades
• Cinnamon sticks – 2
• Bay leaves – 2
• Black peppercorns – 10–12
• Green cardamom – 5
• Cloves – 5
• Nutmeg – ¼ tsp
• Curd – 1 cup

For Cooking:

• Ghee or oil – 1 cup
• Onion (sliced) – 1½ cups
• Water – 2½–3 cups
• Green chillies (slit) – 5–6
• Basmati rice – 2 cups
• Salt – to taste
• Saffron (soaked) – a pinch

Step-by-Step Recipe

Step 1: Combine chicken with curd, lemon juice, chilli paste, ginger-garlic paste, fennel powder, coriander powder, salt, and whole spices. Mix well.

Step 2: Cover and allow the chicken to marinate for at least 2 hours (up to 6 hours for better flavour).

Step 3: Rinse basmati rice thoroughly and soak it in water for about 30 minutes. Drain before use.

Step 4: Heat ghee or oil in a heavy pan and sauté sliced onions until they turn lightly golden. Add the marinated chicken and cook until it starts releasing its juices.

Step 5: Pour in water and add slit green chillies. Let the chicken cook until it is nearly done and the broth becomes aromatic.

Step 6: Add the soaked rice and gently mix. Cook until most of the liquid is absorbed.

Step 7: Sprinkle saffron water on top, cover the pan, and let it cook on low heat for 15–20 minutes until fully done.