Chicken Pulao

Hyderabadi Chicken Pulao is a delectable Indian dish, featuring fragrant basmati rice, succulent chicken, and aromatic spices. This recipe captures the essence of Hyderabad's rich culinary heritage, delivering a burst of authentic flavors. Each grain of rice is infused with a symphony of spices, creating a truly satisfying and delightful meal. Whether you're well-versed in Hyderabadi cuisine or experiencing it for the first time, our recipe is bound to leave a lasting impression. Prepare it tonight and experience the taste of Hyderabad in the comfort of your own kitchen.

How to make Chicken Pulao


Container A - Roma Tomato
Container B - Basmati Rice
Container C - Boneless Chicken Thigh, unsweetened yogurt
Container D - red Onion, Green Chili Pepper, Cinnamon, Bay Leaf, Clove and Green Cardamom.

Spice Pods
Pod 1 - Salt
Pod 2 - Red Chili Powder
Pod 3- Turmeric
Pod 5- Biryani Masala

Vegetable Oil and Water

Container A
Container B
Container C
Container D
Recipe Directions

Container A:
Load 100 grams of minced roma tomato into container A.

Container B:
Load 330 grams of washed and soaked basmati rice into container B.

Container C:
Load 500 grams of boneless chicken thigh cut into large cubes and 50 grams of plain unsweetened yogurt into container C.

Container D:
Load 120 grams of sliced red onion, 2 chopped green chili pepper, 1 cinnamon stick, 1 ½ bay leaves, 5 cloves and 3 pods of green cardamom into container D.

Spice Pods:
Place the spice pods labeled salt, red chili powder, turmeric and biryani masala into slots 1, 2, 3 and 5.

Final Steps:
Check if the pan, stirrer and spatula is placed properly, and if the stirrer is connected to the outlet.

Check if water and oil is sufficiently added.

Select recipe and portion size.

Tap “start cooking” to begin the recipe.

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