Muradabadi Chicken Pulao recipe is one of those comforting dishes that perfectly balances simplicity with rich aroma and flavour. If you enjoy non-vegetarian meals that are light yet satisfying, this recipe shared by celebrity chef Kunal Kapur is worth trying at home.
Posted on Instagram on April 14, 2026, the recipe highlights how everyday ingredients can come together to create something truly special. Unlike heavily spiced biryanis, this pulao is subtle, fragrant, and easy to prepare, making it an excellent option for both weekday meals and relaxed weekend brunches.
Chef Kunal Kapur beautifully describes the dish as a “warm hug on a plate,” featuring tender chicken pieces cooked with long-grain basmati rice, whole spices, and green chillies. The beauty of this Muradabadi Chicken Pulao recipe lies in its minimal use of masalas while still delivering deep, soulful flavour.
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Why you should try this Muradabadi Chicken Pulao recipe
What makes this dish stand out is its light texture and delicate flavour profile. Unlike spicy gravies or rich biryanis, this pulao is easy on the stomach yet incredibly satisfying. It is perfect for those who prefer less oily and mildly spiced food without compromising on taste.
Additionally, the recipe is quite straightforward. With proper marination and a few simple cooking steps, you can recreate restaurant-style pulao at home without much effort.
Ingredients required
To prepare this Muradabadi Chicken Pulao recipe, you will need ingredients for both marination and cooking.
For marination, chicken is combined with curd, lemon juice, green chilli paste, ginger-garlic paste, fennel powder, coriander powder, and whole spices like cinnamon, bay leaf, cardamom, cloves, mace, and nutmeg. This mixture helps tenderise the chicken while infusing it with flavour.
For cooking, you will need ghee or oil, sliced onions, green chillies, soaked basmati rice, water, salt, and a pinch of saffron for that final aromatic touch.
Step-by-step method
Start by marinating the chicken thoroughly and letting it rest for at least 2 to 6 hours. This step is crucial as it enhances both texture and flavour. Meanwhile, soak the basmati rice for about 30 minutes to ensure even cooking.
Next, heat ghee or oil in a pan and sauté sliced onions until they turn light golden. Add the marinated chicken and cook until it begins to release moisture. This helps build the base flavour of the pulao.
Pour in water and add slit green chillies. Let the chicken cook until it is almost done and the broth becomes rich and aromatic. Then, gently mix in the soaked rice and cook until most of the water is absorbed.
Finish the dish by drizzling saffron water, covering the pan, and allowing it to cook on low heat for 15 to 20 minutes. Once done, let it rest for a few minutes before fluffing the rice gently.
Serving suggestion
This Muradabadi Chicken Pulao recipe pairs beautifully with a simple raita, fresh salad, or even a squeeze of lemon on top. Its mild yet aromatic flavour makes it a crowd-pleaser for family gatherings and casual meals alike.
About Chef Kunal Kapur
Chef Kunal Kapur is a well-known name in Indian kitchens, thanks to his role as a judge on MasterChef India. Born on September 18, 1979, he has built a strong reputation for simplifying traditional recipes for home cooks. His restaurant Quarter Plate in Noida reflects his signature style of blending classic Indian flavours with modern techniques.
