Asad Pakwan Chicken Pulao Recipe (2 kg Chicken, 2 kg Rice)

This is the chicken pulao we filmed at Asad Pakwan Biryani Center in Karachi, made with 2 kg of chicken and 2 kg of basmati rice. A mix of crushed spices, yogurt and green chilli paste goes in with chicken browned in ginger garlic paste. After a half-litre yakhni, the chicken is topped with herbs, fried onion and dried plums, then covered with two layers of par-boiled rice and given dum. The amounts below come from the video’s spoken captions, which were auto-translated.

Watch the Asad Pakwan Chicken Pulao Video

• 0:31 The spice mix
• 1:35 Yogurt
• 1:56 Green chilli paste
• 2:38 Ginger garlic paste in oil
• 3:20 Chicken goes in
• 4:44 Tomatoes
• 6:50 The herb layer
• 8:56 Boiled rice
• 9:29 Rice over the chicken
• 12:06 Mixing the finished pulao

What Makes This Asad Pakwan Chicken Pulao Different

Spice mix with yogurt. The crushed spices, salt, yogurt and green chilli paste are mixed in a bowl first and then added to the chicken.

Chicken only 60 percent done. The chicken is roasted until it changes colour and is about 60 percent cooked, so it does not fall apart on dum.

Two rice layers. The first kilo of rice is 50 percent cooked and the top kilo 80 percent cooked, because the bottom cooks further in the yakhni.

Plums and herbs. Dried plums, mint, coriander, green chillies and fried onion go between the chicken and the rice.

Smoke, then low dum. 2-3 minutes on high flame until smoke comes out, then 15-20 minutes on low.

Ingredient Notes

• Water: half a litre in the restaurant for this batch; the video says to use a little less at home.
• Rice: soak it for about 5 minutes only.
• Plums: 8-10 dried plums (aloo bukhara).

Amounts are from the video and recipe card. Items marked * are our estimate.

How to Make Asad Pakwan Chicken Pulao

1. Make the spice mix

In a bowl, mix the crushed spices with the salt, then add the yogurt and the green chilli paste.

2. Fry the ginger garlic paste and chicken

Heat 200-250 ml of oil, fry 4-5 tablespoons of ginger garlic paste for 1-2 minutes, then add the 2 kg of chicken and roast for 4-5 minutes until the colour changes.

3. Add the spices, tomatoes and water

Add the spice and yogurt mix and roast for 2-3 minutes, then the tomatoes and half a litre of water. The yakhni is ready.

4. Add the herbs and plums

Over the chicken put the nutmeg, mace and cardamom powder, a pinch of garam masala, fried onion, green chillies, mint, coriander, crushed fennel, cumin seeds, ground coriander and 8-10 dried plums.

5. Boil the rice

Boil the soaked rice in salted water with a little kewra water and a piece of cinnamon. Lift out the first kilo when it is about 50 percent cooked.

6. Layer the rice

Put the first kilo of rice over the chicken, then the second kilo, cooked to about 80 percent.

7. Give it dum

Cover and cook on high flame for 2-3 minutes until smoke comes out. Add half a litre of the salted rice water on top and cook on low flame for 15-20 minutes. Pour a little oil on top, add fried brown onions, mix gently and serve.

Masaledar Raseeli Chicken Pulao

Embark on a culinary journey to the heart of Karachi with this exceptional Masaledar Raseeli Chicken Pulao, straight from the renowned Asad Pakwan Center. This masterpiece features juicy, flavorful chicken infused into perfectly cooked, separate grains of fragrant Basmati rice, offering a burst of warmth and comfort in every bite. It’s a grand preparation, ideal for gatherings, designed to tantalize your taste buds and leave an unforgettable impression.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 10 Persons

Course: Main Course

Cuisine: Karachi / Pakistani, Karachi Style / Pakistani

Calories: 600

Ingredients Method Video Notes

Ingredients

  

Spice and yogurt mix

• fennel and coriander seeds amount not stated clearly
• 18 g cumin seeds
• 2 g black pepper
• 1 g cloves
• 11.5 g cinnamon
• 1.5 g small green cardamom
• 2.5 g black cardamom
• 1 g bay leaves
• star anise (badian) amount not stated
• 40 g salt
• 153 g yogurt
• 165 g green chilli paste

Chicken base

• 200-250 ml cooking oil
• 4-5 tbsp ginger garlic paste
• 2 kg chicken
• tomatoes amount not stated
• 0.5 litre water use a little less at home

Layer on top of the chicken

• 1/4 tsp nutmeg, mace and cardamom powder
• 1/4 tsp garam masala or a pinch
• 30 g fried onion
• 10 green chillies Malir chillies
• 1/2 bunch mint
• 1/2 bunch fresh coriander
• 1 tbsp crushed fennel
• 1 tbsp cumin seeds
• 1/2 tbsp ground coriander
• 8-10 dried plums (aloo bukhara)

Rice

• 2 kg basmati rice soaked 5 minutes
• salt to taste, in the boiling water
• kewra water a little
• cinnamon a piece in the rice water

Finish

• cooking oil a little on top
• fried brown onion to finish

Method

 

Spice and yogurt mix

1. In a bowl, mix the crushed fennel and coriander, cumin, black pepper, cloves, cinnamon, both cardamoms, bay leaves and star anise with the salt. Add the yogurt and the green chilli paste and mix.

Chicken base

1. Heat the oil. Fry the ginger garlic paste for 1-2 minutes until it starts to turn brown, then add the 2 kg chicken and roast for 4-5 minutes until the colour changes.
2. Add the spice and yogurt mix and roast for 2-3 minutes. Add the tomatoes and half a litre of water. The yakhni is ready.

Layer

1. Sprinkle the nutmeg, mace and cardamom powder and the garam masala over the chicken. Add the fried onion, green chillies, mint, coriander, crushed fennel, cumin seeds, ground coriander and the plums.

Rice and dum

1. Boil the soaked rice in salted water with a little kewra water and a piece of cinnamon. Put 1 kg of rice, about 50 percent cooked, on top of the chicken, then the second kilo, about 80 percent cooked.
2. Cover and cook on high flame for 2-3 minutes until smoke comes out. Add about half a litre of the salted rice water on top, then cook on low flame for 15-20 minutes.
3. Pour a little oil over the rice, add fried brown onions, mix gently and serve.

Video

Notes

This pulao is best served hot with raita (yogurt dip) and a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in a microwave, adding a splash of water if needed to retain moisture.

Asad Pakwan Chicken Pulao Problems and How to Fix Them

• The chicken breaks up: it was cooked too long before the rice went on. Stop at about 60 percent.
• The rice is hard: the top rice was undercooked or the lid was not tight. Seal the pot and keep the flame low.
• The pulao is flat in flavour: check the salt (40 g for this batch) and do not leave out the crushed fennel and plums.

Serving and Storing

Serve hot with raita and salad. Leftovers keep for 2 days in the fridge; reheat covered with a splash of water.

Asad Pakwan Chicken Pulao FAQs

How much rice does 2 kg of chicken need?

The video uses 2 kg of basmati rice, which becomes about 4 kg cooked.

Why are the two layers cooked differently?

The bottom layer cooks in the yakhni, so it is about 50 percent cooked. The top layer is about 80 percent cooked so that it finishes on dum.

How long is the dum?

2-3 minutes on high flame until smoke comes out, then 15-20 minutes on low flame.

More Recipes

• Al Tawakkal beef pulao: a beef yakhni pulao from Karachi.
• Karachi chicken pulao: a 1.5 kg commercial chicken pulao.
• Afghani mutton pulao: a mutton pulao from Khyber Shinwari.