Chef Kunal Kapur shares his simple Muradabadi Chicken Pulao recipe that’s big on aroma and flavour: Step-by-step recipe

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Kunal Kapur captioned, “Tender, juicy chicken pieces nestled in long-grain basmati rice, flavoured with whole spices and green chillies, coming together in a way that feels like a warm hug on a plate. It’s one of those light, white pulao that doesn’t need heavy masalas, yet always delivers on deep, soulful flavour.”

Salt to taste

Lemon juice – Three–to–four tbsp

Green chilli paste – Two tbsp

Ginger garlic paste – Two tbsp

Fennel seed powder – One tbsp

Coriander powder– Two tbsp

Javitri – Two–three blades

Cinnamon sticks – Two

Bay leaves – Two

Peppercorns – 10–12

Cardamom– Five

Cloves – Five

Nutmeg – One by four

Curd – One cup

Onion, sliced – One and a half cups

Water – Two and a half to three cups (approx)

Green chillies, slit – Five–six nos

Basmati Rice – Two cups

Salt to taste

Saffron, dissolved – a pinch

Step 1: Marinate the chicken with curd, lemon juice, green chilli paste, ginger-garlic paste, fennel powder, coriander powder, salt, and all whole spices.

Step 2: Let it rest for two to six hours.

Step 3: Wash and soak basmati rice for 30 minutes, then drain.

Step 4: Heat ghee or oil, sauté sliced onions till light golden. Add marinated chicken and cook till it releases moisture.

Step 5: Add two and a half to three cups of water and slit green chillies. Cook until the chicken is almost done, and the broth is flavourful.

Step 6: Add the soaked rice, mix gently, and cook until the water is mostly absorbed.

Step 7: Drizzle saffron water, cover, and cook on a low flame for 15 to 20 minutes.

Step 8: Rest for 10 minutes, fluff gently and serve hot.