Pakistani Chicken Pulao
Servings 4
Ingredients
- For stock:
- 2 tsp coriander seeds
- 1 cinnamon stick
- 1/4 tsp red chilli powder
- 1 tsp salt
- 4 black cardamom
- 1 large onion peeled and quartered
- 1 to mato 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
- 1/2 tsp black pepper powder
- Salt to taste
Instructions
- 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 1/2 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!