Chicken Pulao

Steps

1. 1

   Heat oil in a large pot and fry the sliced onions until they turn a deep dark brown.

2. 2

   Add the whole spices (cumin seeds, cloves, bay leaves, cinnamon stick, and black peppercorns) and let them sizzle for a few seconds until fragrant.

3. 3

   Stir in the ginger garlic paste and cook for 1–2 minutes to remove the raw smell.

   Start 2-minute timer
4. 4

   Add the chicken pieces and cook until the meat changes colour from pink to white.

5. 5

   Mix in the yoghurt, cumin powder, chilli flakes, and salt.

6. 6

   Add the tomato and green chilli purée, then cook over medium-high heat until the oil separates from the masala.

7. 7

   Add the washed and soaked rice, chicken stock cubes, garam masala, and whole green chillies.

8. 8

   Pour in enough water so it’s about 1 inch above the level of the rice.

9. 9

   Cook on high heat until the water is almost completely absorbed by the rice.

10. 10

    Cover the pot tightly and steam (dum) on low heat. For basmati rice, steam for 10–15 minutes. If using sella rice, steam for 20–30 minutes on a low flame.

    Start 15-minute timer
11. 11

    Serve hot.