Dinner

Peshawari Chicken Pulao

Name: Peshawari Chicken Pulao
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 kg skin-on chicken legs and thighs; 1 tbsp salt; 1 tbsp pepper; 1 tbsp Kashmiri red chili powder; 2 tbsp coriander-cumin; 1 tbsp turmeric; 1 tbsp garlic paste; 4 green chilies; 1/4 cup oil; 3 onions; 1 tbsp ghee; 1 black cardamom; 1 small cinnamon stick; A pinch of peppercorns; Green cardamom; 1 tbsp cumin seeds; 7 chilies; 250 g chickpeas; 7 cups water; 1 cups full-fat yogurt; 1 large chopped carrot; 1 large onion; 3 green chilies; 1 tsp salt; 1 tsp pepper; A sprig of fresh mint; A bunch of fresh coriander; 3 cups 3.5 washed and soaked rice; 2 carrots; 1 cups raisins

Aamna Bawa 4th June 2024

Servings: 6 Total Time: 1 hr 45 mins Difficulty: Intermediate

Jump To Recipe Print Recipe Jump To Video

Peshawari chicken pulao is a one-pot rice dish from north west Pakistan: chicken legs and thighs simmered with whole spices and chickpeas, then rice cooked in that same broth with grated carrot and raisins. The chicken is roasted at the end for crispy skin.

It’s served with a fresh green sauce of yoghurt, mint, coriander, carrot and chillies. Aamna’s recipe feeds six and takes about 1 hour 45 minutes.

Why this recipe works

Rice cooked in chicken broth. The rice absorbs all the flavour of the chicken, whole spices and chickpeas.
Crispy skin. After simmering, the chicken goes into a hot oven for 10 minutes to crisp up.
Carrots and raisins. They add sweetness and colour to the savoury rice.
A green yoghurt sauce. Blended with mint, coriander and chillies, it cuts through the rich pulao.

Tips for the best Peshawari pulao

Sear skin side down first. It gives the skin a head start before roasting.
Skim the broth. Remove any foam that rises once it boils for a cleaner pulao.
Soak the rice. Washed and soaked rice cooks evenly and stays fluffy.
Add carrots and raisins twice. Some go in with the rice, and more go on top once the rice rises.
Roast hot and fast. A high oven for 10 minutes crisps the skin without drying the meat.

What to serve with Peshawari pulao

Serve the rice on a big platter with the roasted chicken on top and the green sauce on the side. If you like this style, try the Afghan Kabuli pulao with lamb shanks, our beef Kabuli pulao or the Yemeni chicken mandi.

Peshawari Pulao FAQs

What is Peshawari pulao?

A pulao from Peshawar in north west Pakistan, where meat is cooked with whole spices and the rice is then cooked in the meat broth. This version adds chickpeas, carrots and raisins.

What is the difference between pulao and biryani?

In a pulao, the rice cooks in the meat broth in one pot. In a biryani, partly cooked rice is layered with a spiced masala and steamed.

Which chicken is best for pulao?

Skin-on chicken legs and thighs. They stay juicy through the simmering, and the skin crisps up in the oven.

Can I use tinned chickpeas?

Yes. Rinse them first. As they are already cooked, you can add them with the rice instead of at the start.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Peshawari Chicken Pulao

Peshawari Chicken Pulao is a traditional dish, It's known for its aromatic and flavourful rice, tender chicken, and the perfect balance of spices. The addition of chickpeas, carrots, and raisins adds a unique sweetness and texture that complements the savoury flavours of the chicken and rice.

Author: Aamna Bawa Cooking Method: Poaching, Roasting Cuisine: Pakistani, Afghan Courses: Dinner Recipe Keys: High Protein Non Vegetarian

Print Recipe

Pin Recipe

Prep Time 15 mins Cook Time 90 mins Total Time 1 hr 45 mins Difficulty: Intermediate Servings: 6 Estimated Cost: £ 10 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Chicken

In a large bowl, combine the chicken with salt, pepper, Kashmiri red chili powder, coriander-cumin, turmeric, garlic paste, and chopped green chilies. Mix thoroughly and set aside to marinate.

Prepare the Onion and Aromatics

In a large cooking pot, heat the oil over medium heat. Add the sliced onions and sauté until they become translucent.
Incorporate ghee, black cardamom, small cinnamon stick, peppercorns, green cardamom, cumin seeds, and fresh chilies. Fry until the mixture is aromatic.

Sear the Chicken

Add the marinated chicken, skin side down, to the pot to achieve a perfect sear. Flip and sear the other side.
Introduce chickpeas and pour in the water. Bring to a boil, remove any scum that surfaces, cover, and cook on high for 30 minutes.

Prepare the Sauce

In a food processor, blend yogurt, chopped carrot, onion, green chilies, salt, pepper, fresh mint, and fresh coriander to create a flavourful and spicy sauce.

Cook the Rice

Once the chicken is cooked, remove it from the pot and place it in a buttered oven pan. Roast in the oven at a high temperature for 10 minutes to achieve crispy skin.

Roast the Chicken

To the broth in the pot, add the washed and soaked rice, grated carrots, and raisins. Bring to a boil, then sprinkle additional grated carrots and raisins once the rice rises.
Cover the pot, lower the heat, and cook for 20 minutes until the rice is tender and fluffy.