Junglee Chicken pulao

Chicken Junglee Pulao

Chicken Junglee Pulao is an Anglo Indian rice recipe- The Hindi word \"Junglee\" and Bengali word \"Jonglee\" means wild! This recipe has a huge flavour hit from the great marinade and which is absolutely suitable for Desi tastebuds, or someone enjoys spicy food! Once the chicken is marinated, one can cook and serve the dish for lunch, lunchbox or dinner within 30 minutes!




  • 1kg chicken bone in
  • 1 ½  cups Basmati rice
  • 2 bay leaves
  • 5-6 green cardamoms
  • 4 cloves
  • 1 inch cinnamon bark
  • Vegetable oil
  • 1 big sliced onion or 2 medium-size red onion
  • ½ cup Chopped coriander leaves(10gm)
  • ½ cup chopped mint leaves (10gm)
  • 3-4 Green Chillies
  • 1 cup plain or ½ cup greek yogurt
  • 1  big chopped tomato
  • 1 tbsp Coriander powder
  • 1 tbsp Cumin powder
  • 2 tsp Red chilli powder
  • 1 tbsp Ginger paste
  • 1 tbsp garlic paste
  • ¼ cup vegetable oil
  • ½ tsp sugar(optional)


  1. In a mixing bowl,  take the chicken drumsticks (bone in and skin off,  you can take any bone-in chicken pieces of your choice!) and add cumin powder, coriander powder, red chilli powder, ginger and garlic paste!
  2. Sprinkle salt to taste, add beaten yoghurt and mix everything well.
  3. let it marinate for 2 hrs.
  4. Soak the Basmati rice in the water for 30 minutes, after that, drain the water and keep the rice on a sieve!
  5. In a cooking pot, preheat cooking oil.
  6. Add all the whole spices ( i.e., cinnamon, cloves, green cardamoms, bay leaves) to the hot oil and keep stirring for a couple of seconds till the spices release the aroma.
  7. Sprinkle salt and add sliced red onion.
  8. Cook the onion till it turns to almost brown colour.
  9. Add the marinated chicken.
  10. Over high heat cook for a couple of minutes.
  11. Add about a half cup of water.cover with a lid and over medium heat cook for 7-8 minutes.
  12. Add the chopped tomato now, put the lid back again.
  13. Continue cooking over medium-low heat till the chicken is almost 90% cooked through. Stir the chicken a couple of times, so that it doesn't stick to the inner bottom of the pan.
  14. When the oil is releasing from the spice mixture add the chopped coriander, half of the chopped mint leaves and the soaked rice.
  15. Increase the heat to high and stir the rice and chicken for 3-4 minutes.
  16. You will see that the texture of the rice will change, this process will help to remove the starch from the rice and we will get a fluffy Pulao.
  17. Add boiling water. The ratio of Rice and water is 1 cup rice to 2 cups boiling water.
  18. When the liquid is boiling, add a little bit of sugar to balance the taste of tomato. This is totally optional.
  19. Then add slit green chillies, remaining chopped mint leaves, reduce the heat to low, put the lid on again.
  20. Cook for 10 minutes, then turn off the heat and give 10 minutes resting time, by that time you can make a quick raita.


Today I am serving this spicy Junglee Pulao with cucumber mint raita.

Recipe by: Shyamali Sinha

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Posted in Recipe.