If you’re craving a dish that’s bursting with flavour, then you’re in luck. My recipe is packed with aromatic spices and tender chicken pieces, making it the perfect comfort food for any occasion.
Serves 4 people.
Ingredients
oil of choice
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
salt
½ chilli powder
juice ½ lemon
small handful curry leaves
whole chicken
2 lemon wedges
2 brown onions, roughly chopped
1 tsp cumin seeds
1 cinnamon stick
2 bay leaves
5-6 cloves
4-5 garlic cloves, finely chopped
300g basmati rice, washed and drained
1 tsp garam masala
handful fresh coriander, roughly chopped
Method
– Preheat the oven to 200°C / 180°C with a fan.
– Add 2-3 tbsp of oil to a hot oven-proof pan.
– In a small bowl, mix the ground cinnamon, ground cumin, ground coriander, ½ tsp salt, chilli powder, lemon juice, and curry leaves.
– Place the lemon wedges inside the chicken. Coat the chicken in the seasoning paste and add some to the inside as well. Add the chicken to the hot oil.
– After 2 minutes, turn the chicken over and cook for another 2 minutes.
– Place the pan in the oven and cook the chicken for 25 minutes. Then, remove the pan from the oven and transfer the chicken to a plate.
– Place the pan back on the hob and add the cumin seeds and let them sizzle.
– Add the cinnamon stick, bay leaves, cloves, and onions, and cook for 5 minutes.
– Add the garlic and cook for 1 minute.
– Add the rice and stir through. Add 1 tsp salt, garam masala, a pinch of chilli powder, and 500ml of water. Stir thoroughly.
– Reduce the oven heat to 180°C / 160°C with a fan. Place the chicken on top of the rice, cover, and place in the oven to cook for 1 hour and 15 minutes.
– Remove the pan from the oven and let it sit for 15 minutes.
– Transfer the pulao and chicken to a serving bowl and garnish with a generous sprinkle of fresh coriander – Time to tuck in!