Chicken Pulao

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.

   Start 1-hour timer
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.

   Start 10-minute timer
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.

   Start 1-minute timer
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.

   Start 8-minute timer
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.

   Start 2-minute timer
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.

   Start 15-minute timer
9. 9

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