Recipe for Kairi Chicken Pulao

This treacherous summer is showing no signs of receding. Rather than go out for dinner with friends, it is preferable to stay indoor. People’s appetites also seem to have taken a backseat. While entertaining in these trying conditions, we are constantly looking for one dish meals, isn’t it? So here is a simple summery dish that can help you tide over the heat. Additionally, it has the season’s favorite fruit, mango. With the freshness of mint and coriander, this pulao makes for a satisfying meal when served with raita.

This recipe has been adapted from Pratibha Karan’s stellar book called “Biryani”. You can also adjust the cooking time and try it with mutton.


Kairi Chicken Pulao

Serves : 2


For the chicken:

500 gms chicken, curry cut

4 tbsp oil

8-10 curry leaves

1 medium onion, ground to paste

2 tbsp ginger garlic paste

½ tsp turmeric powder

1 tsp chilli powder

1 tsp coriander powder

½ tsp garam masala

1 green chilli, scissor cut

4 tsp grated raw mango

salt & sugar to taste

For the rice:

250 gms Basmati or any long grained rice

1 tbsp ghee

1 bay leaf

1 tsp caraway seeds (shahi jeera)

For garnish:

1 tbsp grated raw mango

1 tbsp chopped fresh mint

1 tbsp chopped fresh coriander

1 tsp fried cashews

fried onions (optional)


First, wash and cook the rice till done. Drain well. Heat the ghee in a pan, add the bayleaf and caraway seeds. Then add the rice and mix it all up.  Season with salt and keep aside.

Next, heat the oil in a pan or kadhai, add curry leaves, ginger garlic paste and then the onion paste. Sauté for 5 mins and then add the turmeric, chilli, coriander and garam masala powders. Cover and cook for a few more mins till the oil separates. Add the chicken into the masala, wait for a minute and then add about half a cup of water. Bring this up to heat and keep stirring. Now add the green chilli, grated raw mango and season with salt and sugar. Cover and cook till done. I personally prefer it slightly overcooked. When it is done you should have about half a cup of thick gravy.

Add the rice into the pan of chicken and toss gently. Garnish and serve with chilled raita.

Tip: Since the pulao has hot and sour notes, a sweet raita made with ripe mango, pomegranate or pineapple goes really well with it.

Recipe courtesy : Hungry Cat Kitchen

Photo courtesy : Hungry Cat Kitchen


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