Traditional Chicken Pulao

Long, pearly rice grains that separate perfectly, infused with the scent of whole spices. The chicken is tender and the steam escaping the pot smells of cardamom and warm ghee.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 1126
• Protein: 43 g
• Carbs: 168 g
• Fat: 28 g

Ingredients

• 600 g Chicken thigh ( cut into pieces )
• 400 g Thai or basmati rice ( rinsed and soaked )
• 3 tbsp ghee
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 2 piece Thai chili ( split in half )
• 1 piece Cinnamon stick
• 4 piece cardamom ( whole )
• 3 piece Clove
• 1 tsp Cumin seed
• 0.5 tsp Turmeric powder
• 750 ml Mineral water
• 2 pinch Gray sea salt
• 1 piece Fresh ginger ( grated )
• 400 g Basmati Rice ( rinsed and soaked )

Instructions

1. Rice and chicken preparation

   Rinse the basmati rice in cold water until the water runs clear to remove starch. Let it soak. Cut the chicken into large, even pieces for uniform cooking.

2. Spice roasting

   In a pot, heat the ghee. Add the cinnamon, cardamom, cloves, and cumin. When the spices start to crackle and the aroma fills the room, it's ready.

3. Sautéing aromatics

   Add the sliced onions. Sauté until deep golden brown. Add the garlic, grated fresh ginger, and chili. The base should be colored but not burnt.

4. Searing the meat

   Put the chicken in the pot. Brown it on all sides to seal in the juices. Add the turmeric and salt. The meat should be well coated with spices.

5. Steaming

   Drain the basmati rice and pour it over the chicken. Stir gently to coat the rice in fat. Pour in the water. Cover tightly. Cook over low heat until the rice has absorbed all the liquid.

6. Final rest

   Turn off the heat and let it rest for 5 minutes without opening the lid. Then fluff the rice with a fork; the grains should separate without sticking.

Chef's tips

• Do not stir the rice during cooking, or you will break the grains.
• The secret is in the color of the onions: they must be deep brown to give flavor and color to the rice.
• Use a heavy-bottomed pot to prevent the rice from burning at the bottom.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat with steam to keep the rice soft.