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Editor's note
This Indian one-pot recipe demonstrates layering technique with yogurt, tamarind, and fried onions to achieve complex flavors—accessible enough for home cooks but with professional finishing touches (dum cooking method). The spice tempering and curd-based masala technique could inspire creative adaptations for contemporary side dishes.
Chicken Pulao
Ingredients
* 1½ cups Basmati rice
* ½ kg chicken
* 2 medium onions, thinly sliced
* 1 tbsp ginger-garlic paste
* 2–3 tbsp oil
* 1 tsp cumin seeds
* 1 bay leaf
* 1 small cinnamon stick
* 3–4 cloves
* 2–3 green cardamoms
* 1 black cardamom
* 3–4 green chillies, crushed
* Salt, to taste
* 1 tsp garam masala
* 1 tsp coriander powder
* ½–1 tsp red chilli powder
* ½ tsp black pepper powder (optional)
* 1–1½ tsp tamarind water
* 1 cup well-whisked curd, at room temperature
* Soaked rice
* Barista (fried onions), generously
* Food colour, optional
* 1 lemon, sliced
* 4–5 green chillies
* Fresh coriander, for garnish
Method
1. Wash 1½ cups rice thoroughly and soak it for 30–40 minutes. Drain and keep aside.
2. Heat oil in a kadhai and add the sliced onions. Fry until golden brown.
3. Add ginger-garlic paste and sauté until the raw smell disappears.
4. Add the washed and strained ½ kg chicken. Cook on medium-high heat until the chicken is nicely browned and roasted.
5. Make a little space in the centre and add cumin seeds, bay leaf, cinnamon, cloves, green cardamom and black cardamom. Roast the whole spices well.
6. Add salt and crushed green chillies. Then add garam masala, coriander powder, red chilli powder and black pepper powder (optional). Mix and roast the spices well.
7. Add 1–1½ tsp tamarind water and mix.
8. Add 1 cup well-whisked, room-temperature curd and cook until the masala is nicely roasted and the oil starts releasing.
9. Add the soaked and drained rice and mix gently.
10. Add water as required and cook until the water is around 80–90% absorbed and the rice is almost cooked.
11. Add a generous amount of barista, along with optional food colour, lemon slices, green chillies and fresh coriander.
12. Cover the kadhai, lower the flame completely and cook on dum for 8–10 minutes.
13. Once done, gently fluff the pulao and garnish with fresh coriander.
Chicken Pulao is ready! 🍗🍚
Serve hot with salad, raita and tomato chutney.
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