Chicken Pulao

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This dish is one of my go-to comfort meals. It’s quick and easy, sure to become a family favorite. You can also pair it with yogurt if you like.
Serves 4 people.

oil of choice
6 chicken thighs on the bone
2 bay leaves
1 cinnamon stick
4 green cardamom pods
4 cloves
10 black peppercorns
1 tsp cumin seeds
1 tsp fennel seeds
4 onions, roughy chopped
1 tsp salt
½ tsp chilli powder
1 tsp garam masala
450g basmati rice, washed

For the Marinade
100g natural yoghurt
3 garlic cloves, grated
1″ fresh ginger, grated
1 tsp garam masala
1 tsp salt
1 chilli powder

– Place all the ingredients for the marinade in a bowl. Mix well.

– Place the chicken in a large bowl, pour over the marinade, and massage it into the chicken. Set aside to marinate for 15-20 minutes.

– Add 2 tbsp oil to a large, hot pan. Add the bay leaves, cinnamon, green cardamom, cloves, peppercorns, cumin seeds, and fennel seeds. Let them sizzle for 30 seconds.

– Add the onions. Mix well and cook for 6-8 minutes until lightly golden.

– Add the chicken and cook on high heat for 2-3 minutes.

– Add the salt, chilli powder, and garam masala. Mix well and cook for 2 minutes.

– Add the rice and 900ml boiling water. Mix well, cover, and cook on low-medium heat for 20-25 minutes.

It’s ready to be plated up!