Need inspiration in rice for your family dinner? Here is a mouthwatering combination of two recipes, Pulao and Biryani; when two delicious recipes combined into one you can imagine how tasty it can! Pulao Biryani is a finger licking dish for all foodies.
Looking for a delicious rice dish to wow your family at dinner? Try Pulao Biryani — the perfect fusion that beautifully blends the best of two classic favorites: aromatic Pulao and rich Biryani!
Pulao is known for its light, fluffy rice cooked with mild whole spices, while Biryani brings bold layers of flavor with marinated meat, yogurt, saffron, and intense spices. This creative hybrid combines them into one irresistible dish: you get the comforting simplicity and subtle aroma of pulao with the deeper, more luxurious taste of biryani.
The result? Tender, flavorful rice that’s perfectly spiced — not too heavy, not too light — with juicy meat (like chicken or mutton) that melts in your mouth. Every bite bursts with a mouthwatering mix of fragrant spices, fresh herbs, and that signature “wow” factor that makes it finger-licking good!
Whether you’re a pulao lover who wants something extra special or a biryani fan looking for an easier twist, Pulao Biryani is the ultimate crowd-pleaser. It’s hearty, comforting, and guaranteed to leave everyone asking for seconds. Perfect for family dinners, gatherings, or when you just want something truly tasty without choosing between two classics!
Pulao Biryani
Ingredients
- Rice ½ kg (soaked)
- Chicken 1 kg (pieces)
- Onions 4 medium (sliced, divided)
- Garlic 8 cloves (rough chopped)
- Whole dry coriander 2 tea spoons
- Salt 2 tea spoon or to taste
- Clarified butter ½ cup
- White cumin 1 tea spoon
- Ginger 1 tea spoon (julienned)
- Green chilies 10 (chopped)
- Tomatoes 3 (chopped)
- Red chili 1 tea spoon
- Yogurt ¼ cup
- Garam masala powder 1 tea spoon
- Yellow food colour ½ tea spoon
- Water as required
Instructions
- In a muslin cloth tie 1 onion sliced, chopped garlic cloves and whole dry coriander.
- Add 6 glass water in a deep cooking pan. Put chicken, salt and tie ingredients and cook until chicken almost done and 3-4 glass chicken stocks left.
- Now take out muslin cloth, separate chicken and stock.
- Wash the cooking pan; fry remaining onions in clarified butter when onion turns to pink color, add cumin, ginger and fry more until onions get a dark brown color.
- Next add green chilies, tomatoes, red chili, and yogurt; mix well then add chicken.
- Stir fry about 4 minutes, add chicken stock and allow boiling. Add rice along hot spice powder (Check salt) and cook until three quarter done.
- Drop yellow food color on top of rice and simmer about 10 minutes.
- Serve delicious Pulao Beryani with vegetable raita.
