Traditional Chicken Pulao
Ingredients
- 600 gChicken thigh (cut into pieces)
- 400 gThai or basmati rice (rinsed and soaked)
- 3 tbspghee
- 2 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 2 pcThai chili (split in half)
- 1 pcCinnamon stick
- 4 pccardamom (whole)
- 3 pcClove
- 1 tspCumin seed
- 0.5 tspTurmeric powder
- 750 mlMineral water
- 2 pinchGray sea salt
- 1 pcFresh ginger (grated)
- 400 gBasmati Rice (rinsed and soaked)
Method
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.
- 1
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
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat with steam to keep the rice soft.
