Chicken pulao
Chicken on the bone and basmati cooked together in a fragrant stock with whole spices. One pot, gently spiced and perfect with raita.
- Serves4
- Prep20 min
- Soak30 min
- Cook50 min
- HeatMild
Pulao is gentler than biryani: the rice cooks in the chicken stock and soaks up every bit of flavour. Ask us to skin a whole chicken and cut it into curry pieces.
Ingredients
Ask at the counter for1 medium chicken, skinned and cut into curry pieces
Method
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Heat the oil and fry the onions for 12 minutes until golden. Add the cumin, cardamom, cloves, cinnamon and peppercorns and fry for 1 minute.
Add the chicken, ginger and garlic and fry on a high heat for 6 minutes. Add the tomatoes and salt and cook for 5 minutes until soft.
Add the hot water, garam masala and green chillies, cover and simmer for 15 minutes, until the chicken is nearly cooked.
Drain the rice, stir it in gently and bring back to the boil. Cook uncovered on a medium heat for 5 to 6 minutes until most of the water has gone and little holes appear on top.
Cover tightly, turn the heat to the lowest setting and steam for 15 minutes. Leave to rest for 5 minutes, then fluff gently with a fork and serve with raita.
Tips
- Check the salt in the stock before adding the rice: it should taste a little too salty.
Good to know
- Make ahead and freezing
- Cooked rice: cool it quickly, keep it in the fridge and eat it within 24 hours.
- Heat
- Mild. Add green chillies at the table if you like it hotter.