Daighi Chicken Pulao

Ingredients

• 1 whole chicken (cut into large pieces, washed and thoroughly dried)
• 2 cup basmati rice (washed and soaked for 15 minutes)
• 1 onion (large, sliced)
• 0.25 cup oil (for frying)
• 1 tbsp ginger-garlic paste
• 1 tomato (large, cut into four pieces)
• 7 green chilies (slit)
• 0.5 cup yogurt
• 3 tbsp tamarind juice (imli ka pani)
• 0.5 tsp cumin seeds
• 3 cinnamon sticks
• 5 black peppercorns
• 1 tbsp biryani masala (any brand)
• 0.5 tsp red chili powder
• 1 tsp salt (plus 1 tbsp more before adding rice, as needed)
• 3.5 cup water (adjust according to rice quantity)
• black cumin seeds (for garnish)
• fresh green coriander (for garnish)

Steps

1. 1

   Heat 1/4 cup oil in a deep pan or pot over medium heat. Add the sliced onion, cumin seeds, cinnamon sticks, and black peppercorns.

2. 2

   Fry the onions and whole spices, stirring occasionally, until the onions turn crispy and deep golden brown. Remove most of the fried onions from the pan and set them aside on a paper towel for garnishing later.

3. 3

   In the same oil, add the tomato (cut into 4 pieces) and the slit green chilies. Sauté on medium-high flame until the tomato softens and the skin begins to loosen.

4. 4

   Carefully remove and discard the tomato skins. Add 1 tsp salt, 1/2 tsp red chili powder, and 1 tbsp ginger-garlic paste. Sauté until the raw smell of the paste disappears.

5. 5

   Add a small splash of water, cover with a lid, and let it simmer for a couple of minutes. Uncover and mash the tomatoes with your spoon to create a unified masala paste.

6. 6

   Add the chicken pieces to the pan. Increase the heat to medium-high and sear the chicken until the color changes and it develops a golden brown exterior.

7. 7

   Lower the flame and continue cooking the chicken until it is approximately 70-80% cooked through. Add small splashes of water if the masala starts sticking to the bottom.

8. 8

   Add 1 tbsp biryani masala, 2-3 tbsp tamarind juice, and 1/2 cup yogurt. Mix thoroughly to coat the chicken in the spices. Cover and cook until the chicken is fully tender.

9. 9

   Once the chicken is done, increase the flame and 'bhoonofy' (sauté vigorously) until the oil separates from the masala and the sauce is well incorporated.

10. 10

    Pour in 3.5 cups of water (or the amount required for your specific rice). Add an additional 1 tbsp of salt (or to taste). Bring the water to a boil.

11. 11

    Drain the soaked basmati rice and add it to the boiling water. Cook on high heat until most of the water has evaporated and small 'craters' appear on the surface of the rice.

12. 12

    Lower the heat to the lowest setting (dum). Garnish the top with the reserved fried onions, black cumin seeds, and fresh coriander. Cover tightly and steam for 10-15 minutes until the rice is fully cooked and fluffy.

Notes

The term 'bhoonofy' refers to the South Asian technique of sautéing meat or spices on high heat until the moisture evaporates and oil separates. Ensure the rice is soaked for at least 15 minutes to achieve long, separate grains.

Nutrition per serving

• main
• chicken
• rice
• pulao
• Pakistani
• one-pot
• dinner