chicken pulao

Step 1

In a large, nonmetallic bowl, whisk together tablespoon each garlic paste and ginger paste, red chili powder, / teaspoon salt and lemon juice. Place chicken in the marinade, turning to coat the chicken well. Cling wrap or cover the bowl and keep in the refrigerator for the chicken to marinate for to minutes while you prepare the remainder of the ingredients Put a large, deep, heavy-bottomed pan on medium heat. When it is hot, add the cooking oil. When the oil is hot, add the cumin seeds, cloves, peppercorns, cinnamon, cardamom, and bay leaves, and fry till aromatic. Now add the onions and fry till they just begin to turn golden. Add tablespoon each of the garlic and ginger pastes and sauté for to minutes. Add the tomatoes, coriander, cumin and garam masala and sauté until the cooking oil appears to start separating from the spice mix. This is a sign that the spices are well browned. Now add the marinated chicken cubes and brown well. Stir often while browning to prevent burning. When the chicken is browned, add the yogurt and stir to mix well. Cook for to minutes Add the rice and stir. Add the chicken stock and stir well. Bring to a boil, reduce the heat, cover and simmer till the rice and chicken are done and the water has almost fully dried up. Turn off the heat and let the dish rest for to minutes with the cover on. Adjust the salt if necessary. Garnish with finely chopped fresh green coriander and serve chicken pulao with a green salad, yogurt or a raita and pickle.