Chicken Pulao

Cook This Meal

Ingredients

• 2 cups (about 400 g) Basmati rice rinse well, soak for 20 minutes, then drain
• 750 g (1 2/3 lb) Boneless skinless chicken thighs cut into 4 cm / 1 1/2-inch pieces; do not rinse raw chicken
• 1/2 cup Plain yogurt stir until smooth; contains dairy
• 2 medium Yellow onions thinly sliced
• 1 medium Tomato finely chopped
• 1 cup Frozen green peas no need to thaw
• 3 cups Low-sodium chicken broth or water warm before adding
• 2 tablespoons Neutral cooking oil
• 2 tablespoons Ginger-garlic paste or 1 tablespoon each finely grated ginger and garlic
• 1 teaspoon Cumin seeds
• 1 piece (5 cm / 2 inches) Cinnamon stick
• 2 Bay leaves
• 4 Green cardamom pods lightly crushed
• 4 Whole cloves
• 1/2 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Garam masala
• 1/4 teaspoon Ground chili or cayenne optional; omit for a milder family version
• 1 1/2 teaspoons Fine salt reduce if the broth is salted, then adjust after cooking
• 1/2 cup Fresh cilantro roughly chopped, divided
• 1/4 cup Fresh mint leaves roughly chopped
• 1 tablespoon Fresh lemon juice plus wedges for serving

Steps

1. Rinse the basmati rice in several changes of cool water until the water is mostly clear. Cover with fresh water, soak for 20 minutes, then drain thoroughly.
2. Keep raw chicken and its utensils separate from ready-to-eat foods. Pat the chicken dry with paper towel; do not rinse it. Wash hands and sanitize the work surface afterward.
3. Heat the oil in a heavy, lidded 4- to 5-quart pot over medium heat. Add the onions and cook for 8 to 10 minutes, stirring often, until golden brown. Transfer one-quarter to a plate for garnish.
4. Add cumin, cinnamon, bay leaves, cardamom, and cloves to the remaining onions. Stir for 30 seconds, until fragrant, without letting the spices burn.
5. Add the ginger-garlic paste and cook for 30 seconds. Add the chicken and cook for 5 to 6 minutes, turning occasionally, until the exterior is opaque and lightly browned; it does not need to be cooked through yet.
6. Lower the heat. Stir in the yogurt gradually, followed by the tomato, turmeric, coriander, garam masala, optional chili, and salt. Cook for 4 to 5 minutes, until the tomato softens and the mixture looks glossy.
7. Fold in the drained rice, peas, half the cilantro, mint, and warm broth. Bring just to a boil, stir once to distribute everything, then immediately reduce the heat to its lowest setting.
8. Cover tightly and cook without lifting the lid for 15 minutes. Remove from the heat and check that the thickest chicken pieces reach 74 C / 165 F; if not, cover and cook on low for 3 to 5 minutes more.
9. Keep the pot covered off the heat for 10 minutes. Remove the cinnamon, bay leaves, cardamom pods, and cloves when visible, then fluff gently from the edges with a fork.
10. Fold in the lemon juice. Top with the reserved browned onion and remaining cilantro, then serve hot with cucumber raita or a crisp salad.