Ranveer Brar Chicken Pulao Recipe: Dhaba-Style Flavour

Ranveer Brar Chicken Pulao Recipe is a delicious one-pot meal featuring juicy, marinated chicken cooked with fragrant basmati rice, whole spices, herbs and a smoky roasted vegetable chutney. The recipe brings the comforting flavours of a dhaba-style meal to the home kitchen without the elaborate preparation associated with biryani.

Celebrity chef and MasterChef India judge Ranveer Brar has shared this chicken pulao recipe as an easy, flavour-packed option for a family meal. The dish combines tender chicken and fluffy rice with fresh mint, coriander, chillies, lemon and aromatic spices. It is served alongside a roasted vegetable chutney made with tomato, capsicum, onion, herbs and green chillies.

Why Try This Ranveer Brar Chicken Pulao Recipe?

Weeknight dinners can become repetitive, especially when you want something hearty but do not want to spend hours preparing multiple dishes. This pulao offers a convenient alternative because the chicken and rice are cooked together in one pot.

The combination of chicken, basmati rice, ghee, oil, cumin, Kashmiri red chillies, mint and coriander creates layers of flavour. The roasted vegetable chutney adds another dimension, bringing smoky, spicy and herby notes to the meal.

The recipe is designed to serve approximately 2 to 4 people, with the pulao taking around 15–18 minutes of covered cooking once the rice and other ingredients are added.

Ingredients for Ranveer Brar Chicken Pulao

For the Chicken Marinade

• 1 kg chicken, preferably thighs and drumsticks
• 1 tbsp tender coriander stems with roots, finely chopped
• 2 tbsp ginger-garlic paste
• Salt, to taste
• 2 tsp lemon juice
• 2 green chillies, roughly chopped
• 1 heaped tbsp Degi red chilli powder
• 1 tbsp mustard oil

For the Chicken Pulao

• 2 to 3 tbsp oil
• 2 to 3 tbsp ghee
• 1 tsp cumin seeds
• 2 large onions, roughly sliced
• 2 dried Kashmiri red chillies
• Marinated chicken
• ¼ cup fried onions, optional
• 1-inch piece ginger, peeled and roughly chopped
• 2 green chillies, one mild and one spicy, chopped
• 1 bay leaf
• 2 tbsp fresh coriander leaves, roughly torn
• 2 tbsp fresh mint leaves, roughly torn
• 700 g basmati rice, washed and soaked for 30 minutes
• 2 to 3 tbsp fresh coriander leaves, roughly torn
• Water, as required
• Salt, to taste
• 1 lemon, halved and deseeded
• 1 large tomato, diced

For the Roasted Vegetable Chutney

• 1 large tomato, halved
• 1 large capsicum, halved
• 1 large onion, halved
• ¼ cup fresh mint leaves
• ½ cup fresh coriander leaves
• 2 green chillies, one mild and one spicy
• Salt, to taste
• 1 tsp oil
• 2 tbsp beaten curd, optional

For Garnishing

• Fresh coriander sprigs
• Fresh mint leaves
• Fried onions

How to Make Ranveer Brar Chicken Pulao

Step 1: Marinate the Chicken

Add the chicken to a large bowl. Mix in finely chopped coriander stems, ginger-garlic paste, salt, lemon juice, green chillies, Degi red chilli powder and mustard oil.

Toss everything thoroughly so the marinade coats the chicken evenly. Keep it aside while preparing the remaining ingredients.

Using chicken thighs and drumsticks helps retain moisture and adds flavour to the pulao.

Step 2: Start the Pulao Base

Heat oil and ghee in a large handi or heavy-bottomed pot over medium heat. Add cumin seeds and sliced onions.

Sauté for around two to three minutes, or until the onions become translucent. Add the dried Kashmiri red chillies and then add the marinated chicken.

Mix well, cover the pot and allow the chicken to cook for a few minutes.

Step 3: Add Herbs, Spices and Rice

Remove the lid and add the optional fried onions, chopped ginger, green chillies, bay leaf, fresh mint and coriander.

Add the washed and soaked basmati rice. Gently mix the ingredients, taking care not to break the rice grains.

Add the remaining coriander leaves, water and salt. Squeeze the juice from the lemon into the pot and add the deseeded lemon halves as well.

Bring the mixture to a quick boil.

Step 4: Cook the Chicken and Rice

Add the diced tomato and cover the pot with a lid. Reduce the heat and cook for approximately 15 to 18 minutes, or until the chicken is cooked through and the rice is tender.

Avoid stirring the rice repeatedly while it cooks. Once done, turn off the heat and let the pulao rest briefly before fluffing it gently.

Step 5: Prepare the Roasted Vegetable Chutney

For the accompanying chutney, roast the halved tomato, capsicum and onion until their surfaces become charred. The roasting gives the vegetables a smoky flavour that complements the pulao.

Once roasted, transfer the vegetables to a board and carefully remove the charred skins.

Add the roasted vegetables to a blender along with fresh mint, coriander, green chillies, salt and oil. Add beaten curd if using.

Blend until smooth and transfer the chutney to a serving bowl.

Step 6: Garnish and Serve

Once the pulao is cooked, gently fluff the rice with a fork or spoon and transfer it to a serving dish.

Garnish with fresh coriander sprigs, mint leaves and fried onions. Serve the hot chicken pulao with the freshly prepared roasted vegetable chutney.

Tips for Making Juicy Chicken Pulao

Choose the Right Chicken Pieces

Chicken thighs and drumsticks are particularly suitable for this recipe because they can remain juicy and flavourful during cooking.

Soak the Basmati Rice

Wash and soak the basmati rice for around 30 minutes before adding it to the pulao. This helps prepare the grains for cooking and contributes to a fluffy texture.

Don't Overmix the Rice

Once the rice is added, mix gently. Excessive stirring can cause the grains to break and affect the final texture.

Keep the Heat Low During Final Cooking

After bringing the mixture to a boil, cook it covered over low heat. This allows the chicken and rice to cook together while the flavours develop.

Don't Skip the Roasted Chutney

The smoky vegetable chutney is an important part of the overall dish. Roasted tomato, capsicum and onion add depth and contrast to the fragrant pulao.

What Makes This Pulao Different From Biryani?

Although chicken pulao and biryani both combine rice and meat, their cooking styles are different. This Ranveer Brar Chicken Pulao Recipe is prepared as a straightforward one-pot dish, with the chicken, aromatics and rice cooked together.

That makes it a practical choice when you want the flavour of a hearty chicken-and-rice meal without following the more elaborate layering process commonly associated with biryani.

A Complete One-Pot Dinner

The beauty of this Ranveer Brar Chicken Pulao Recipe is that it combines the main elements of a satisfying meal in one pot. The rice absorbs the flavours of the marinated chicken, spices, herbs and aromatics as everything cooks together.

The roasted vegetable chutney adds freshness and smokiness on the side, while fried onions, coriander and mint provide a final burst of flavour.

For a family dinner, weekend meal or special weeknight craving, this dhaba-style chicken pulao is an easy recipe to add to your menu.

Final Thoughts

The Ranveer Brar Chicken Pulao Recipe brings together tender chicken, fluffy basmati rice, aromatic spices and fresh herbs for a comforting homemade meal. Its one-pot preparation makes it especially appealing when you want a flavourful dinner without preparing several separate dishes.

Paired with smoky roasted vegetable chutney and garnished with fresh herbs and fried onions, this chicken pulao offers a delicious dhaba-style experience at home. The recipe was shared by Ranveer Brar and has also been reported as a roughly 45-minute chicken-and-rice preparation.

Note: This article is for informational purposes. The recipe is based on the preparation shared by chef Ranveer Brar and reported by Hindustan Times. Cooking times can vary depending on the size of the chicken pieces, cookware and heat level. Ensure the chicken is thoroughly cooked before serving.