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Chef Kunal Kapur shares his simple Muradabadi Chicken Pulao recipe that’s big on aroma and flavour: Step-by-step recipeThis simple Muradabadi Chicken Pulao recipe, shared by Chef Kunal Kapur, is simple, soulful, and perfect for everyday meals. Here’s a breakdown of the recipe
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Chef Kunal Kapur shares his simple and aromatic Muradabadi Chicken Pulao recipe
Chef Kunal Kapur shares his simple Muradabadi Chicken Pulao recipe that’s big on aroma and flavour: Step-by-step recipe
Chef Kunal Kapur shares his simple Muradabadi Chicken Pulao recipe that’s big on aroma and flavour: Step-by-step recipe
This simple Muradabadi Chicken Pulao recipe, shared by Chef Kunal Kapur, is simple, soulful, and perfect for everyday meals. Here’s a breakdown of the recipe.
Published on: Apr 15, 2026 8:47 AM IST By Anukriti Srivastava Share via Copy link If you are someone who enjoys non-vegetarian delicacies, then this Muradabadi Chicken Pulao is going to be your comfort food. Shared by Chef Kunal Kapur in an Instagram post dated April 14, 2026, this recipe proves that simple ingredients can create magic. Here’s a breakdown of the recipe. This delicacy is a perfect option for a quick Sunday brunch with friends and family. Muradabadi Chicken Pulao recipe shared by Chef Kunal Kapur. (Unsplash) Also read | This chocolate lava cake with 13g protein and just 166 calories, ‘supports your goals, not ruins them’: Full recipe Kunal Kapur captioned, “Tender, juicy chicken pieces nestled in long-grain basmati rice, flavoured with whole spices and green chillies, coming together in a way that feels like a warm hug on a plate. It’s one of those light, white pulao that doesn’t need heavy masalas, yet always delivers on deep, soulful flavour.” View this post on Instagram A post shared by Kunal Kapur (@chefkunal)Ingredients required
Here are the ingredients required to make Muradabadi Chicken Pulao:For Marination:
Chicken, with bone – One kg Salt to taste Lemon juice – Three–to–four tbsp Green chilli paste – Two tbsp Ginger garlic paste – Two tbsp Fennel seed powder – One tbsp Coriander powder– Two tbsp Javitri – Two–three blades Cinnamon sticks – Two Bay leaves – Two Peppercorns – 10–12 Cardamom– Five Cloves – Five Nutmeg - One by four Curd – One cupFor Cooking:
Ghee/Oil – One cup Onion, sliced – One and a half cups Water – Two and a half to three cups (approx) Green chillies, slit – Five–six nos Basmati Rice – Two cups Salt to taste Saffron, dissolved – a pinchMuradabadi Chicken Pulao recipe
Here’s a step-by-step recipe for Muradabadi Chicken Pulao: Step 1: Marinate the chicken with curd, lemon juice, green chilli paste, ginger-garlic paste, fennel powder, coriander powder, salt, and all whole spices. Step 2: Let it rest for two to six hours. Step 3: Wash and soak basmati rice for 30 minutes, then drain. Step 4: Heat ghee or oil, sauté sliced onions till light golden. Add marinated chicken and cook till it releases moisture. Step 5: Add two and a half to three cups of water and slit green chillies. Cook until the chicken is almost done, and the broth is flavourful. Step 6: Add the soaked rice, mix gently, and cook until the water is mostly absorbed. Step 7: Drizzle saffron water, cover, and cook on a low flame for 15 to 20 minutes. Step 8: Rest for 10 minutes, fluff gently and serve hot.Who is Chef Kunal Kapoor?
Born on September 18, 1979, Kunal Kapur is an Indian celebrity chef, known for hosting and judging MasterChef India. He also runs his restaurant ‘Quarter Plate,’ located in Noida, where the menu offers a blend of traditional Indian flavours with modern culinary techniques. ABOUT THE AUTHOR Anukriti Srivastava Anukriti Srivastava thrives at the intersection of words and voice, where journalism meets storytelling. A digital editor and journalist with over 5 years of experience, she has written across lifestyle, women issues, relationships, entertainment, fashion, and travel. She did her Masters in Broadcast Journalism and has published more than 500+ lifestyle content pieces across platforms. As a former Sub-Editor at HerZindagi, she produced engaging digital content, interviews, and event coverage for a wide audience. She has also contributed as a Webstory Producer with Travel + Leisure, transforming travel experiences into immersive stories for readers who love exploring the world. Beyond writing, Anukriti’s storytelling extends to the microphone. As a voice-over artist, her warm and expressive voice has brought scripts to life across audio platforms, turning simple words into immersive experiences. Her work reflects a deep interest in people, culture, and everyday stories that resonate with readers and listeners alike. She enjoys crafting content that informs, inspires, and sparks curiosity. Away from screens and studios, you’ll find her reading self-help books, listening to music, getting lost in romantic novels, and playing the guitar for a creative reset. For Anukriti, storytelling isn’t just a profession—it’s a way of seeing and sharing the world.Read More Basmati Rice Chicken Recipe Food Recipes Biryani Rice Catch every big hit, every wicket with Crick-it, a one stop destination for Live Scores, Match Stats, Quizzes, Polls & much more. Explore now!.Catch your daily dose of Fashion, Taylor Swift, Health, Festivals, Travel, Relationship, Recipe and all the other Latest Lifestyle News on Hindustan Times Website and APPs. Home/Lifestyle/Recipe/Chef Kunal Kapur Shares His Simple Muradabadi Chicken Pulao Recipe That’s Big On Aroma And Flavour: Step-by-step Recipe See Less
If you are someone who enjoys non-vegetarian delicacies, then this Muradabadi Chicken Pulao is going to be your comfort food. Shared by Chef Kunal Kapur in an Instagram post dated April 14, 2026, this recipe proves that simple ingredients can create magic. Here’s a breakdown of the recipe. This delicacy is a perfect option for a quick Sunday brunch with friends and family.
Also read | This chocolate lava cake with 13g protein and just 166 calories, ‘supports your goals, not ruins them’: Full recipe
Kunal Kapur captioned, “Tender, juicy chicken pieces nestled in long-grain basmati rice, flavoured with whole spices and green chillies, coming together in a way that feels like a warm hug on a plate. It’s one of those light, white pulao that doesn’t need heavy masalas, yet always delivers on deep, soulful flavour.”
Salt to taste
Lemon juice – Three–to–four tbsp
Green chilli paste – Two tbsp
Ginger garlic paste – Two tbsp
Fennel seed powder – One tbsp
Coriander powder– Two tbsp
Javitri – Two–three blades
Cinnamon sticks – Two
Bay leaves – Two
Peppercorns – 10–12
Cardamom– Five
Cloves – Five
Nutmeg - One by four
Curd – One cup
Onion, sliced – One and a half cups
Water – Two and a half to three cups (approx)
Green chillies, slit – Five–six nos
Basmati Rice – Two cups
Salt to taste
Saffron, dissolved – a pinch
Step 1: Marinate the chicken with curd, lemon juice, green chilli paste, ginger-garlic paste, fennel powder, coriander powder, salt, and all whole spices.
Step 2: Let it rest for two to six hours.
Step 3: Wash and soak basmati rice for 30 minutes, then drain.
Step 4: Heat ghee or oil, sauté sliced onions till light golden. Add marinated chicken and cook till it releases moisture.
Step 5: Add two and a half to three cups of water and slit green chillies. Cook until the chicken is almost done, and the broth is flavourful.
Step 6: Add the soaked rice, mix gently, and cook until the water is mostly absorbed.
Step 7: Drizzle saffron water, cover, and cook on a low flame for 15 to 20 minutes.
Step 8: Rest for 10 minutes, fluff gently and serve hot.
Source: HindustanTimes
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