Juicy Flavourful Degi Chicken Pulao

Ingredients

• 0.5 cup Oil
• 2 Onion (medium, sliced)
• 1 tsp Cumin (part of khara masala)
• 1 Star anise (part of khara masala)
• 2 Bay leaf (part of khara masala)
• 10 Black pepper corns (part of khara masala)
• 2 inch Cinnamon (part of khara masala)
• 4 Cloves (part of khara masala)
• 4 Green cardamom (part of khara masala)
• 1 Black cardamom (part of khara masala)
• 1 kg Chicken (bone-in, cut into pieces)
• 2 tbsp Ginger Garlic paste
• Salt (to taste)
• 3 Tomatoes (chopped)
• 4 Green chillies (slit or whole)
• 1 tsp Red chilli powder
• 6 Alu Bukhara (dried plums)
• 3 glass Water (approx 750ml)
• 1.5 glass Basmati Rice (approx 300-350g, soaked)
• 1 tsp Dry Coriander (powdered)
• Kewra essence (few drops)
• 4 tbsp Mixed Achari (mixed pickle)
• Orange food color (a pinch)

Steps

1. 1

   Heat half a cup of oil in a large pot or deg over medium-high heat.

2. 2

   Add the 2 medium sliced onions and fry until they are a deep golden brown. This color is essential for the final color of the pulao.

3. 3

   Add the 'Khara Masala' (cumin, star anise, bay leaves, black peppercorns, cinnamon, cloves, green cardamom, and black cardamom) to the oil and sauté for a minute until fragrant.

4. 4

   Add the 1kg of chicken pieces and 2 tablespoons of ginger garlic paste. Sauté the chicken until it changes color and is well-coated with the aromatics.

5. 5

   Add salt to taste, chopped tomatoes, green chillies, red chilli powder, and the 6 pieces of Alu Bukhara (dried plums). Cook until the tomatoes soften and the oil begins to separate.

6. 6

   Pour in 3 glasses of water and bring to a boil. Once boiling, add the 1.5 glasses of soaked Basmati rice.

7. 7

   Add the dry coriander powder and the mixed achari (pickle). Stir gently to combine.

8. 8

   Cook on high heat until the water level reduces and the rice is about 80-90% cooked.

9. 9

   Add a few drops of Kewra essence and a pinch of orange food color on top for the 'degi' look.

10. 10

    Cover the pot tightly with a lid (Dum) and simmer on very low heat for 10-15 minutes until the rice is fully tender and fluffy.

Notes

The secret to the flavor in this recipe is the mixed achari (pickle) and the deep browning of the onions. Ensure the rice is soaked for at least 30 minutes before cooking for the best length and texture.

Nutrition per serving

• main
• chicken
• rice
• pulao
• biryani
• Pakistani
• one-pot
• savory