Chicken Zafrani Pulao

This is very easy recipe, with rice and chicken. It is very mild and fragrant. All age people and childeren like this.

single recipe
Recommended By Chef To Prep
To Cook Servings
7553 1


Coriander Seeds (Sabut Dhania)— 1 ½ Teaspoonful
Cumin seeds (Sabut Zeera)— 1 ½ Teaspoonful
Salt— to the taste
Fennel seeds (Saunf)— 1 ½ Teaspoonful
• Onion—2 bulbs
• Turmeric Powder (Haldi)— ½ Teaspoonful
Saffron (Zafran)— 1 packet (5 gram)
• Plum (Alou Bukhara)— 100 gram
Garlic—2 heads
Chicken— ½ kg
• Green chilli— 6 bulbs
• RIce— 2 cup
• SpIces Mixture (Gram Masala)— as per requirement
• Badiyan Flower (Star Aniseed)—6 heads

How to make Chicken Zafrani Pulao


Make fine slice of onion. Take a cloth, and add 1 ½ teaspoonful coriander seeds, 1 ½ teaspoonful cumin seeds, & 1 ½ teaspoonful fennel seed on it. Enclose of all three items in the sac (potli) of the cloth. Take a pan, put half cup oil, heat it up, and then add sliced onion and the sac (potli). When onion becomes soft, add all the ground garlic (4 bulbs) in it. Fry it for some moments, then put cinnamon stick (Dar Cheeni), cumin powder (Zeera), Green cardamom (Chotti Elaichi ), Black cardamom (Badi Elaichi), whole Black pepper (Sabut Kali Mirch), Bay leaf (Tez Pat). Mix the whole Masala you have made and then add chicken and mix it well. Cut 3-4 green chilies from middle and put into the Mutton. Add ½ spoon of turmeric powder (Haldi) and salt in chicken and fry it for 1 or 2 minutes. Now water (1 ½ glasses), cover and let it be cooked. When water starts boiling, reduce the flame. When chicken is fried, add rice and half cup water in it. When rice becomes tender and water is evaporated, add a plum and saffron in it. When rice is cooked take out the dish and make a garnish of green coriander (sabz Dhania). Tasty Chicken Zafrani Pulao is ready.

Posted By: Razia Bagam, BahawalNagar

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Jul 15, 2014 Razia Bagam BahawalNagar

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