Remember about a rice that I had mentioned in the Sambaar Saadam recipe? It was this one! I hated the initial picture I had taken for this delicious dish. After contemplating for quite long, I decided to put this recipe on hold till I cook it again and take decent enough pictures to accompany the post. So here I am with better enough pictures – this is only my opinion, I hope you share the same too! 🙂
As soon as I saw this recipe here, I had to make it. It was the first time I was cooking with black cardamoms so I was pretty much excited about it. It looks and smells different from the normal green cardamom that I so extensively use in my cooking. I then came to learn that this spice is extensively used in Pakistani and North Indian cooking. Hoping to use it more frequently, InShaAllah….
You know what is the best part of this rice? There is hardly anything to bite into it – a point that lead my kids loving this rice. They didn’t have to do any extra work of digging in to pull out any pieces of tomato or any floating whole spices! 😉 It is just rice and the chicken. The chicken is first cooked with the spices and some ingredients to make the stock, and then the rice is cooked in it along with the chicken. Another very good thing is that there is hardly any oil going into it, which is so contrary to the notion of Pakistani cuisine that it is loaded with oil. It does take a little more time than our normal pulao – reminds me that I don’t have a basic pulao recipe on the blog! 😉 – but is all worth the effort due to its deliciousness… Highly recommended to be made! Off to the recipe…
Posted on this day previously:
2013: Afghan Chicken Pulao
2014: Crème O Chocolat
2015: Chocolate Kale Smoothie
- For stock:
- 2 tsp coriander seeds
- 1 cinnamon stick
- ¼ tsp red chilli powder
- 1 tsp salt
- 4 black cardamom
- 1 large onion, peeled and quartered
- 1 tomato, chopped
- 3 green chillies, slit
- 4 garlic cloves, unpeeled
- 1 kg chicken, cut into medium pieces
- 900 ml water
- For rice:
- 2 cups basmati rice, soaked for 30 minutes and drained
- 3 tbsp oil
- 2 tbsp cumin seeds
- 2 onions, sliced
- 1 tbsp yogurt
- ½ tsp black pepper powder
- Salt to taste
- Combine all the ingredients under "for stock" in a large saucepan and allow it to boil.
- Simmer the mixture for 30 minutes. Switch off.
- Using tongs, take out the chicken pieces and reserve. Drain the stock through a colander.
- In a deep saucepan, heat oil and splutter the cumin. Add the onions and saute it till it becomes caramelised. Ensure not to burn!
- Measure out ½ cup of the chicken stock and add to the onions.
- Close immediately, as the mixture would start make a hiss sound. As soon as it ceases, open and cook the onions for around five minutes.
- Add the chicken and saute till browned. Now add the yogurt and pepper and mix well.
- Measure out and add 800 ml of the chicken stock into the saucepan. I got exactly this quantity, if you fall short, then you can add water. Allow it to boil.
- Add in the drained rice and mix well. Adjust seasoning. Cook on meduim flame till the rice absorbs the stock. Keep on the lowest flame possible and cook with closed lid till the rice gets cooked.
- Fluff up with a spatula and serve hot with some raita!