Chicken Pulao

Ingredients

• 2 cup long grain basmati rice (rinsed and soaked for 1 hour)
• 1 lb whole chicken (cut into pieces; can substitute with boneless breast or thighs)
• 2 red onions (large, thinly sliced)
• 2 tomatoes (pureed)
• 1 tbsp fresh lemon juice
• 8.5 cloves garlic paste (8-9 cloves made into paste)
• 4 green chilies (3-5 chilies, adjust to spice level)
• 0.5 tbsp garam masala
• salt (to taste)
• 1 tsp black pepper
• 0.5 tsp red chili powder
• 1 chicken bouillon cube
• 2 tbsp yogurt
• 4.5 cup water (can substitute with chicken broth)
• 0.5 cup oil
• 1 tbsp cumin seeds (whole spice)
• 2 cinnamon sticks (small)
• 2 bay leaves (whole spice)
• 3 black cardamom (whole spice)
• 3 black cloves (whole spice)
• 1.5 whole dried red chilies (1-2 chilies)
• 0.33 tsp whole black pepper (whole spice)

Steps

1. 1

   Rinse 2 cups of long grain basmati rice in a fine mesh sieve until the water runs clear. Soak the rice in fresh water for 1 hour. After soaking, drain the water and set the rice aside.

2. 2

   In a large pot or skillet, heat 1/2 cup of oil over medium heat. Add the thinly sliced red onions and sauté for 10-12 minutes, stirring occasionally, until they are deep golden brown. Remove half of the fried onions from the pot and set aside to use later as a garnish.

3. 3

   To the remaining onions in the pot, add the whole spices (cumin seeds, cinnamon sticks, bay leaves, black cardamom, cloves, dried red chilies, and whole black pepper) along with the green chilies. Fry for about 1 minute until the spices become fragrant.

4. 4

   Add the 1 lb of chicken pieces to the pot. Cook, stirring frequently, until the chicken pieces change color from pink to opaque/white.

5. 5

   Add 1/2 tbsp garam masala, salt to taste, 1 tsp black pepper, and 1/2 tsp red chili powder. Mix well to coat the chicken. Pour in the pureed tomatoes and add the garlic paste. Cook the mixture for 8 minutes, allowing the flavors to meld.

6. 6

   Stir in 2 tbsp of yogurt and 1 tbsp of fresh lemon juice. Continue to cook for an additional 2-3 minutes until a thick gravy forms and the oil begins to separate. Pour in 4 1/2 cups of water and bring the entire mixture to a rolling boil.

7. 7

   Add the soaked and drained rice along with 1 chicken bouillon cube to the boiling pot. Stir gently to combine. Taste the liquid and adjust the salt if necessary.

8. 8

   Cook the rice on medium-high heat uncovered until most of the water has evaporated and small 'craters' appear on the surface of the rice. Once the water is mostly gone, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice is tender and all liquid is absorbed.

9. 9

   Fluff the rice gently with a fork. Garnish with the reserved golden brown onions and serve hot.

Notes

Tips and Variations: Use boneless, skinless chicken breast or thighs for easier cooking. Adjust the amount of green chilies and red chili powder to suit your desired spice level. Use chicken broth instead of water for added flavor. Serve with raita, green chutney, or salad for a refreshing side dish.

Nutrition per serving

• main
• chicken
• rice
• pulao
• one-pot
• dinner
• South Asian
• comfort food