Chicken Pulao

Ingredients

• 300 grams (1.50 cups) Basmati or Colam rice soaked for 30 minutes then drained
• 450 grams (1 lb) Chicken cut into pieces
• 2 tbsp Oil canola or olive
• 1 tbsp Ghee or butter (optional)
• 1 large Onion diced
• 2 large Garlic minced
• 1 inch Ginger grated
• 2 Tomatoes chopped
• 1 large Carrot diced
• ½ cup Cilantro or parsley chopped
• 1 tsp Salt
• ½ tsp Pepper
• 3 cups stock chicken or vegetable
• ¼ tsp Turmeric powder
• ½ tsp Coriander powder
• ½ tsp Cumin powder
• 4 green cardamom pods hari elichi
• 1 large Black cardamom pod kali elichi
• 1 3.-inch Cinnamon stick dalchini
• 5 cloves lavang
• 2 large Bay leaves

Steps

1. Rice – Wash the rice under running water until the water runs clear. Cover the rice with more water and soak for 30 minutes. Then drain and set aside. Pro tip – soaking the rice will help it become light and fluffy as well as cook evenly.
2. Saute – In a saute pan over medium heat, add the oil and ghee/butter. Add the whole spices and saute for 30 seconds. Then, add the onions and saute until translucent. Followed by ginger and garlic. Saute another 30 seconds.
3. Spices – Next, add the chopped tomatoes and spices. Saute for two minutes on low heat adding a few tablespoons of water to prevent the spices from burning.
4. Veggies – Add the veggies and chicken pieces. Saute for 2 to 3 minutes on medium-high heat until the chicken is no longer pink. Pro tip – cooking the chicken on medium-high will sear the meat and ensure the juices stay in prevent it from becoming chewy.
5. Rice – Add the rice and saute for 2 minutes more on medium heat. Then add stock /broth and season with salt and pepper. Add half the chopped cilantro/parsley and bring to a boil. Pro tip – if using commercial chicken stock or broth check for salt as these usually have salt added for preservation.
6. Cook – Once it comes to a boil lower the heat to the lowest settings and cover with a lid. Cook covered for 20 minutes. Pro tip – make sure the lid fits well and prevents loss of moisture otherwise the rice will dry out and the bottom may get stuck.
7. Rest – After 20 minutes turn the heat off but, do not open the pan. Let the rice rest for another 10 minutes. Then fluffy with a fork. Pro tip – resting helps absorb excess moisture. This will ensure. you have light and fluffy rice that is not sticky.
8. Serve immediately once done