Kookad With Jeera Pulao
Ever imagined having pulao with chicken? Now have the best of both worlds and dig into some jeera pulao served along with a plate full of spiced chicken for your next meal.
Kookad with Jeera Pulao Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-30 Min


- Medium

Preparation Time

- 15-17 Min


  • N/A
  • FOR Kookad With Jeera Pulao
  • 3 tbsp oil
  • ½ tsp cumin seeds
  • 2-3 bay leaves
  • 2 cinnamon sticks
  • 3-4 green cardamoms
  • 3-4 cloves
  • 4-5 black peppercorns
  • 1 tbsp ginger
  • 2 green chillies
  • 2 onions
  • 1 tsp ginger paste
  • 1 tbsp garlic paste
  • 500 gm chicken
  • water
  • ¼ tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp red chilli powder
  • salt
  • 3 tbsp tomato puree
  • 1 tomato
  • .;
  • FOR Jeera Pulao
  • 1 tbsp ghee
  • 1 cup basmati rice
  • a pinch of turmeric powder
  • 1 onion
  • ½ tsp garam masala powder
  • 1 tbsp dry fenugreek
  • coriander leaves
  • ½ lemon juice


  1. 1

    Procedure to make Kookad with jeera pulao: In a heated pan add oil.
  2. 2

    In a plate add cumin seeds, bay leaves, cinnamon sticks, green cardamom, cloves, black peppercorns add all this in the oil.
  3. 3

    Add chopped ginger, chopped green chilli and mix it well.
  4. 4

    Add chopped onions and let it cook until it turns golden brown.
  5. 5

    Add ginger paste, garlic paste and toss it.
  6. 6

    Add chicken pieces and mix it.
  7. 7

    Add water and let it cook.
  8. 8

    Add turmeric powder, coriander powder, red chilli powder, salt and mix it.
  9. 9

    Add water and let it cook.
  10. 10

    Add fresh tomato puree, chopped tomatoes, water and let it boil.
  11. 11

    Cover the pan with the lid and let the chicken cook on a slow gas.
  12. 12

    In a heated pan add ghee.
  13. 13

    In a bowl add basmati rice, water and let it soak.
  14. 14

    In the heated ghee add cumin seeds, slit green chillies.
  15. 15

    brown fried onions, soaked basmati rice, turmeric powder, salt and gently stir it.
  16. 16

    Cover the pan with the lid and let the rice cook.
  17. 17

    In the chicken gravy add fried brown onions slices, all ground powder, dry fenugreek leaves, finely chopped coriander leaves, lemon juice and mix it well.
  18. 18

    To garnish Kookad with jeera pulao add sliced onions, fresh coriander leaves and it is ready to serve.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours - Season 3 | Northern Flavours |
Recipes by chef:

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