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Chicken and Vegetable Pulao with Saffron Rice, Lentils and Spiced Chicken
Chicken and Vegetable Pulao layered with spiced chicken, saffron rice, lentils, potatoes, carrots, corn and peas. A hearty one-pot meal with delicious Indian inspired flavours.
Additional Information
- Can this be frozen? Yes. Let it cool completely, then portion it into airtight freezer-safe containers. Freeze for up to 3 months for the best quality. Thaw overnight in the refrigerator and reheat thoroughly until piping hot. Add a small splash of water before reheating if the rice seems dry.
- How long can it be stored and how? Store leftovers in a covered airtight container in the refrigerator for up to 3 to 4 days. Cool and refrigerate the pulao within 2 hours of cooking. Reheat only the portion you plan to eat and make sure the chicken and rice are heated thoroughly.
- Can I use different vegetables? Absolutely. You can substitute the carrots, corn and peas with vegetables such as green beans, cauliflower or diced bell peppers. Just keep in mind that vegetables with different cooking times may need to be partially cooked first.
- Can I use boneless chicken? Yes, but bone-in chicken generally gives the pulao more flavour and tends to stay juicier during the longer cooking time. If using boneless chicken, cut it into fairly large pieces and check it earlier so it doesn’t overcook.
- What can I use instead of the masalas? If you don’t have Durban masala, leaf masala, cumin masala or fennel masala, you can use a good quality curry masala blend and adjust the amount to taste. The flavour won’t be the same, but it’ll still make a delicious pulao.
- Can I leave out the chili? Yes. The 1 green chili is optional. Leave it out for a milder dish or add more if you like extra heat.
- What type of rice works best? Long grain rice or basmati rice works well. Basmati gives you beautifully fragrant, separate grains, but remember to only parboil the rice because it’ll continue cooking in the pulao.
- Do I really need to wash the chicken? No. Raw chicken doesn’t need to be washed, and rinsing it can spread bacteria through splashes around your sink and kitchen. Simply cut the chicken into pieces, marinate it, and wash your hands and utensils thoroughly after handling the raw chicken.
Why You Will Love and Enjoy This Chicken and Vegetable Pulao
- It’s a complete meal: You get chicken, rice, lentils and vegetables all layered together in one satisfying dish.
- The flavours build beautifully: Durban masala, garam masala, cumin, fennel, saffron and golden onions give every layer plenty of flavour.
- It’s easier than it looks: Once everything is layered into the pot, the Chicken and Vegetable Pulao gently steams while you get on with the rest of your evening.
Chicken and Vegetable Pulao
- Prep Time: 60 minutes
- Cook Time: 75 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Indian Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
This Chicken and Vegetable Pulao is one of those meals that looks like you spent all day in the kitchen, but the process is actually pretty straightforward. The layers of rice, lentils, spiced chicken, vegetables, and saffron come together beautifully, and honestly, once it’s steaming away, you can get on with something else for a bit.
Ingredients
Units
Scale
Lentils
- 1/2 cup lentils, washed
- Hot water, enough to cover the lentils
Rice
- 2 1/2 cups rice, washed
- Salt, to taste
- 5 whole cloves
- Water, for boiling
Onions
- 2 onions, finely sliced
- Oil, for frying
Chicken Marinade
- 1 whole chicken, washed and cut into pieces
- Salt, to taste
- 2 tsp Durban masala
- 1 tbsp garam masala
- 2 tsp leaf masala
- 1 tsp cumin masala
- 1 tsp fennel masala
- 1 green pepper, chopped
- 1/2 of the soaked lentils
- 1/2 of the golden brown onions
Vegetables
- 2 carrots, peeled and diced
- 1 packet baby potatoes, peeled
- Water, for boiling
- 1 cup whole kernel corn and peas
- 1 green chili, chopped, optional
Layering and Cooking
- 5 tbsp oil
- 1 tbsp butter
- 1 tsp saffron
- 1 cup water
Instructions
Lentils
- Place 1/2 cup of washed lentils in a bowl and cover with enough hot water to completely submerge them. Cover the bowl and leave the lentils to soak for 30 minutes.
- Once soaked, drain the 1/2 cup lentils well. Set aside half of the lentils for the chicken mixture and keep the remaining half for layering.
Rice
- Place 2 1/2 cups washed rice in a large pot with enough water to cook the rice, add salt to taste, and 5 whole cloves.
- Parboil the 2 1/2 cups rice until it’s about halfway cooked. Don’t cook it all the way through because the rice will finish cooking as the pulao steams. Drain the rice well and set it aside.
Onions
- Heat enough oil in a large frying pan to fry 2 finely sliced onions.
- Cook the 2 onions over medium heat, stirring now and then, until they’re nicely golden brown. Keep an eye on them because they can go from golden to burnt rather quickly.
- Remove the golden brown onions from the oil and set them aside. You’ll use them in the chicken mixture and as the final topping.
Marinate the Chicken
- Place 1 whole washed and cut chicken in a large bowl.
- Add salt to taste, 2 tsp Durban masala, 1 tbsp garam masala, 2 tsp leaf masala, 1 tsp cumin masala, and 1 tsp fennel masala.
- Add 1 chopped green pepper, half of the soaked lentils, and half of the golden brown onions to the seasoned chicken.
- Mix the chicken, green pepper, lentils, golden brown onions, and spices really well. Cover and marinate for 30 minutes.
Vegetables
- Place 2 peeled and diced carrots and 1 packet of peeled baby potatoes in a pot of water. Boil the carrots and baby potatoes until they’re about halfway cooked. Drain well.
Assemble the Pulao
- In a large heavy-based pot with a tight-fitting lid, heat 5 tbsp oil and 1 tbsp butter over medium heat.
- Add half of the parboiled 2 1/2 cups rice to the bottom of the pot.
- Add the remaining half of the soaked lentils over the rice.
- Add half of the partially cooked 2 carrots.
- Spoon the marinated 1 whole chicken mixture over the carrots. Spread it out as evenly as you can so the chicken cooks properly.
- Add the partially cooked 1 packet baby potatoes over the chicken.
- Sprinkle over 1 chopped green chili, if using.
- Add 1 cup whole kernel corn and peas.
- Top with the remaining parboiled 2 1/2 cups rice.
- Add the remaining partially cooked 2 carrots and the remaining lentils.
- Finish with the remaining golden brown onions.
- Mix 1 tsp saffron with 1 cup water. Spoon the saffron water evenly over the top of the rice, concentrating it around the surface rather than stirring the layers together.
- Cover the pot tightly with a lid. If your lid doesn’t seal particularly well, place a clean tea towel under the lid, keeping the towel well away from the heat source.
- Reduce the heat to low or medium-low and let the dish steam until the chicken is completely cooked through, the rice is tender, and the vegetables are fully cooked. This should take about 45 to 60 minutes, depending on the size of your chicken pieces and the pot you’re using.
- Check the thickest part of the chicken with a meat thermometer. If the chicken needs more time, cover the pot again and continue cooking until done.
- Once cooked, let the Chicken and Vegetable Pulao rest, covered, for about 10 minutes before gently fluffing the rice and serving.
- Try not to stir everything into one big mixture. Keeping some of those lovely layers makes the dish look and taste better.
To Serve
- Serve Chicken and Vegetable Pulao with a fresh Greek salad and plain Greek yoghurt. The cool yoghurt is especially good alongside the warm, spiced rice and chicken.
Notes
Prepared, tried, and tested by Nazley
Recipe Card powered by
Vegetable Pulao (or Veg Pulav) is a fragrant, one-pot Indian dish made with aromatic basmati rice, mixed vegetables, and a blend of warm, whole spices.
Chicken and Vegetable Pulao is a hearty, fragrant meal with tender spiced chicken, saffron rice, lentils, and vegetables layered together in one pot. Its generous portions, warm spices, and colourful ingredients make it an appealing choice for anyone craving a satisfying homemade dinner that feels special without requiring several separate dishes.
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Looking good!
You are a good cook!
Doni. Thank you, but I Nazley made this one, not me. I will pass your compliment to her. Thanks anyway.
Really? She is indeed a great cook! But you are a good cook too! 🙂
Mwah, thanks so much, you make my day and year Doni, and its on 3 Jan, 2017. 😉
Yayyyy! 😀 I am happy I made someone’s day! <3 All the best, my friend!
👍