Chicken Pulao With Lemon and Onion

Total Time
Prep 10 mins
Cook 35 mins

From "Indian in 6: 100 Irresistible Recipes that Use 6 Ingredients or Less." Serve with a raita for a complete meal.

Ingredients Nutrition


  1. Put the rice and double the quantity of water in a heavy saucepan. Bring to a boil. Reduce the heat and simmer partially covered until done. Run a fork through to loosen the grains, cover the pan with a lid and reserve.
  2. Meanwhile, heat the oil in a wok. Fry the onion. When translucent, remove half of the slices and reserve. Continue to fry the remaining onion until dark golden in color. Drain and reserve separately.
  3. Put the translucent onion back into the wok and add the ginger-garlic paste. Fry for a few seconds.
  4. Sprinkle in the spice powders and add the chicken. Stir to seal, until the chicken looks white instead of pink.
  5. Add about 4 tablespoons hot water, cover the wok and cook until the chicken is tender and cooked through.
  6. Remove from the heat, add the lemon juice and season with salt.
  7. Gently stir in the cooked rice.
  8. Sprinkle the golden fried onions on top and serve hot.
Most Helpful

Very good, and the chicken ended up super-moist. I added chopped serrano peppers in with the onions, and liked the added hint of heat that it gave to the dish.

rpgaymer May 19, 2013

Very quick and easy, especially if you already had rice in the fridge, which I did. The rice was already flavoured with saffron and nuts, so in fact it added a lovely touch to this already good recipe. Loved the onions in this, we really liked it (tiny bit lemony for DH, but perfect for me.) Great dish for a mid-week supper that is that bit different! Thanks FLKeysJen, good recipe, made for ZWT8

Karen Elizabeth August 22, 2012

I cut back on the spices so it wasnt as flavourful as it should have been,but it had a nice taste and the chicken was moist. I would make this again. Made for world tour 8

bigbadbrenda August 18, 2012