Hanumanthu Chicken Pulao Secret Recipe: A Culinary Delight from Mysuru

Hotel Hanumanthu, Mysore review

The culinary landscape of Mysuru is renowned for its rich flavours and authentic recipes that have been passed down through generations. Among these hidden gems is the Hanumanthu Chicken Pulao, a dish that combines tender chicken, fragrant rice, and a secret blend of spices. In this blog post, we will delve into the intriguing world of Hanumanthu Chicken Pulao and unlock the secrets behind its preparation, allowing you to recreate this culinary masterpiece in your own kitchen.

Unveiling the Hanumanthu Chicken Pulao Recipe

The Hanumanthu Chicken Pulao recipe is cherished for its unique blend of flavours, tender meat, and aromatic rice. Although the original recipe remains closely guarded, we have managed to capture the essence of this delightful dish, enabling you to enjoy it in the comfort of your home.


  • Chicken Pieces: 1/2 kg
  • Basmati Rice: 1 kg
  • Onion: 2
  • Tomato: 2
  • Ghee: 2 tablespoons
  • Special Masala

Special Masala Ingredients:

  • Ginger (Inji): 2-inch piece
  • Garlic: 5 cloves
  • Coriander
  • Curry leaves
  • Green chilli
  • Mint (Pudina)
  • Salt


  1. Begin by preheating a large pot with a small amount of water.
  2. Add finely sliced onions and chicken pieces to the pot.
  3. Sprinkle the special masala, including ginger, garlic, coriander, curry leaves, green chilli, mint, and salt, over the chicken and onions. Mix well.
  4. Drizzle the ghee over the mixture and continue to stir until the chicken is lightly browned.
  5. Add a splash of water and let the chicken cook for approximately 30 minutes or until tender and cooked through.
  6. Meanwhile, rinse the basmati rice under cold water until the water runs clear.
  7. In a separate pot, bring water to a boil and add the rice. Cook until the rice is 70-80% done. Drain the rice and set it aside.
  8. Once the chicken is cooked, layer the partially cooked rice on top of the chicken in the pot.
  9. Dice the tomatoes and sprinkle them over the rice.
  10. Squeeze half a lemon over the mixture, cover the pot with a tight-fitting lid, and cook on low heat for another 15-20 minutes to allow the flavours to meld together.
  11. For an added touch of authenticity, you can place hot charcoal on top of the lid for the traditional “dum” cooking technique. This step is optional but enhances the aroma of the pulao.
  12. After the final cooking period, remove the lid and gently mix the rice and chicken, ensuring they are well combined.
  13. Serve the tantalizing Hanumanthu Chicken Pulao on a decorative platter, garnished with fresh coriander leaves and accompanied by a raita or a side salad.

The Hanumanthu Chicken Pulao is a culinary masterpiece that captures the essence of Mysuru’s traditional flavours. With its tender chicken, fragrant rice, and secret blend of spices, this dish offers a truly delightful experience for your taste buds. By following our carefully curated recipe, you can embark on a culinary adventure and recreate the magic of Hanumanthu Chicken Pulao in your own kitchen. So go ahead, gather the ingredients, and let the aroma of this ancient delicacy transport you to the streets of Mysuru, where tradition and taste intertwine.

Jayanth Dev

Jayanth Dev

Jayanth Dev was born on 1st April 1989 in Bangalore, India. He developed an early interest in writing as a result of his fascination as a child with the stories that appeared to him in his dreams. As most of his writings are typically reflections of his dreams, many people refer to him as a dream writer. His passion for the Old Scriptures sparked creative insights that helped him craft lovely tales that are present in all of his novels.