An easy one-pot chicken pulao made using leftover chicken curry. This fragrant, simple and comforting recipe is perfect for busy weeknights when you need something quick yet satisfying.Fragrant basmati rice, warm whole spices, and leftover curry chicken come together for a quick, flavorful meal.
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Easy one pot Chicken pulao
I find it incredibly satisfying transforming any leftovers into an entirely new, soul-hugging meal. This one recipe made using my leftover homemade chicken curry is my favourite as it super delicious, satisfying and a quick fix if you are craving chicken biryani but do not have the time to go through the tedious long process of making the biryani from scratch.
If you’ve got some leftover curry chicken sitting in the fridge or freezer — turn it into a totally fresh , fragrant, absolutely hearty Chicken Pulao!
I have quite a few Chicken recipes on the blog. I normally use my homemade chicken curry to make this chicken pulao. You can use leftover hari mirch chicken to make this recipe. And if you have leftover homemade mutton curry , try following the same recipe to make delicious Mutton pulao.
This easy chicken pulao is a one-pot wonder (so only one pan to clean after cooking and less mess in the kitchen) . It is my go-to when I want to create something warm, comforting, and a little bit magical from yesterday’s dinner.
I can easily say this Chicken Pulao (cheats chicken biryani) is big on flavours and light on effort. It is packed with aromatic spices, and a perfect midweek fix when time (and energy) is in short supply.
Ingredients You’ll Need
Here’s a list of all ingredients you would need to cook this easy chicken Pulao:
- Leftover chicken curry: About 1.5 – 2 cups (chicken pieces including any gravy)
- Rice: 1 cup aged basmati rice (soaked for 20-30 minutes)
- Ghee or oil: 1–2 tablespoons
- Whole spices : 1 bay leaf, 2 cloves, 1 small cinnamon stick, 1 tsp cumin seeds, 5-6 pods green cardamoms.
- Ginger / garlic paste : 1 tsp . Alternatively you can use freshly crushed ginger and garlic . You can use half an inch ginger, and 5-6 pods of garlic.
- Onion: 2 medium, thinly sliced
- Green chilies: 3-4 whole green chillies (adjust to taste)
- Fresh herbs: Handful of chopped coriander and mint
- Water or broth: About 1 to 1.5 cups (depending on curry thickness)
Pro Tip: Taste your leftover curry first! If it’s very spicy, you might want to skip adding extra chilies here.
Making Chicken Pulao with Leftover Curry
Step 1 — Prep the Rice
Start by rinsing and soaking the basmati rice in cold water for about 20–30 minutes. This helps the grains cook up fluffy and separate. Drain before using.
Step 2 — Build the Flavor Base
In a heavy-bottomed pot/ pan, heat ghee or oil, add whole spices, and let them sizzle for a minute.
Add Ginger garlic paste, and saute for 2-3 minutes till the raw aroma goes away.
Then add sliced onions and sauté the onions until they’re golden brown — the aroma is already amazing at this point!
Next, stir in just a spoonful of the leftover curry to deglaze the pot and start building up the beautiful flavors.
Step 3 — Add the Leftover Chicken Curry
Now add the rest of the leftover chicken curry and let it heat up gently for 4-5 minutes.
Add in the whole green chillies.
Once the curry and spices are all combined together , proceed to the next step.
Pro Tip: If your leftover curry is thin or watery, simmer it on high heat for a few minutes to thicken before adding rice.
Step 4 — Cook the Pulao
Stir in the drained rice . Combine everything together in the pan.
Pour in water or broth (just enough, since the curry already has moisture). Taste and season lightly with salt, then bring it all to a boil.
Once it starts bubbling, lower the heat, cover it up, and let it simmer until the rice is perfectly done and all the liquid has been absorbed (about 12–15 minutes).
Lift the lid once done, add the freshly chopped herbs- Coriander / cilantro and mint leaves. Drizzle a tsp of Ghee. Put the lid back again.
Pro Tip: Use a tight-fitting lid to trap steam and all the flavours.
Once it’s cooked, let it rest for 5-10 minutes before opening the lid and fluffing gently with a fork.
Chicken Pulao is now ready to serve.
See the detailed serving options below.
Recipe Card
Easy one pot Chicken pulao recipe (using leftover chicken Curry)
Equipment
- pan
Ingredients
- 2 cups Leftover chicken curry (chicken pieces including any gravy)
- 1 cup Basmati Rice soaked for 20-30 minutes
- 2 tbsp Ghee or oil
- 1 whole Bay leaf
- 2-3 whole cloves(Dalchini)
- 1 whole cinnamon stick
- 1 tsp cumin seeds
- 5-6 whole black pepper
- 5-6 whole green cardamoms
- 1 tsp ginger garlic paste Or Freshly crushed half an inch ginger, and 5-6 pods of garlic
- 2 medium Onions (sliced)
- 3-4 whole Green chilies adjust as per spice level you prefer
- handful of chopped fresh coriander leaves
- handful of chopped fresh mint leaves
- 1.5 cups Water / broth (depending on curry consistency)
- Salt To taste
- 1 tsp red chilli powder adjust as per preference
Instructions
- Start by rinsing and soaking the basmati rice in cold water for about 20–30 minutes. This helps the grains cook up fluffy and separate. Drain before using.
- In a heavy-bottomed pot/ pan, heat ghee or oil.
- Add whole spices- Bay leaf, Cumin seeds, Cloves, Cardamom pods, Cinnamon stick, black peppercorns and let them sizzle for a minute.
- Add Ginger garlic paste, and saute for 2-3 minutes till the raw aroma goes away.
- Then add sliced onions and sauté the onions until they’re golden brown.
- Next, stir in just a spoonful of the leftover curry to deglaze the pot and start building up the beautiful flavors.
- Now add the rest of the leftover chicken curry and let it heat up gently for 4-5 minutes. Add in the whole green chillies.
- Once the curry and spices are all combined together , proceed to the next step.
- Stir in the drained rice . Combine everything together in the pan.
- Pour in water or broth (just enough, since the curry already has moisture). Taste and season lightly with salt,red chilli powder and then bring it all to a boil.
- Once it starts bubbling, lower the heat, cover it up, and let it simmer until the rice is perfectly done and all the liquid has been absorbed (about 12–15 minutes).
- Lift the lid once done, add the freshly chopped herbs- Coriander / cilantro and mint leaves. Drizzle a tsp of Ghee. Put the lid back again.
- Once it’s cooked, let it rest for 5-10 minutes before opening the lid and fluffing gently with a fork.
Serving Suggestions
I love pairing my chicken pulao with:
- A cooling cucumber , mint or pumkpin raita (Kaddu raita ).
- Tadke wala pyaaz tamatar raita
- Sirke wale pyaaz (Pickled onions and green chillies)
- Crisp kachumber salad
- Some spicy mango pickle
- Mango chutney
- Instant lahsun hari mirch chutney (Garlic and green chillies chutney)
Chicken pulao variations you can try
- Adding your veggies: Add potato cubes, frozen peas, diced carrots, or sweetcorn along with the rice.Though i personally prefer this Chicken rice without any veggies, but you can always add them for texture and added nutrition.
- Boiled Eggs: Top the cooked chicken pulao with halved boiled eggs before serving in for extra richness.
- Fried or toasted nuts: Top with toasted or fried cashews, slivered almonds, for a more rich finish.
- Biryani-style Finish: Garnish with crispy fried onions, and a drizzle of warm ghee just before serving for a rich, aromatic chicken pulao.
My Tips for Perfect Leftover Chicken Pulao
- Rice Texture: Soaking basmati rice ensures fluffy, separate grains.
- Water Adjustment: Less is more! The curry already contains moisture.Adding too much water will make the Chicken pulao soggy.
- Balancing Flavor: If the leftover curry is overly spiced or salty, I add a splash of yogurt to mellow it out.
FAQs
Yes! Just add a little extra broth or water while cooking to create enough steam for the rice.
Balance the heat by stirring in a spoonful of yogurt or coconut milk before adding the rice.
Absolutely! Cool completely, then portion and freeze. Reheat with a sprinkle of water for best results.
Turning leftovers into something this delicious feels like a little kitchen magic, doesn’t it? This Leftover Chicken Curry Pulao is all about comfort, creativity, and soulful food — the kind I love sharing with everyone.
If you try this recipe, I’d love to hear how it turned out for you! Let me know in the comments below, and if you enjoyed this post, don’t forget to subscribe to my newsletter for more recipes sent straight to your inbox.
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