Pakistani Pulao (Curried Chicken with Rice) recipe
ingredients
50 g (2 oz) 4 Tbs Ghee or clarified butter
1 Large onion, sliced
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
2 Garlic cloves, crushed
2 Green chillis, chopped
2 kg (4 lb) Chicken, cut into serving pieces
1 tsp Turmeric
1/2 tsp Hot chilli powder
1 Tbs Ground coriander
1 1/2 tsp Salt
1/2 tsp Black pepper
150 ml (5 fl oz) 5/8 cup Yogurt
Juice of 1 small lemon
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
350 ml (12 fl oz) 1 1/2 cups Boiling water
1 Large onion, sliced
piece Fresh root ginger, peeled 4 cm (1 1/2 in) and finely chopped
2 Garlic cloves, crushed
2 Green chillis, chopped
2 kg (4 lb) Chicken, cut into serving pieces
1 tsp Turmeric
1/2 tsp Hot chilli powder
1 Tbs Ground coriander
1 1/2 tsp Salt
1/2 tsp Black pepper
150 ml (5 fl oz) 5/8 cup Yogurt
Juice of 1 small lemon
350 g (12 oz) 2 cups Long-grain rice, soaked in cold water for 30 minutes and drained
350 ml (12 fl oz) 1 1/2 cups Boiling water
method
1. Melt the ghee or butter in a large saucepan. Add the onion and fry until it is soft. Add the ginger, garlic and chillis, reduce the heat to low and fry for 4 minutes, stirring occasionally. Add the chicken pieces and fry them until they are evenly browned.
2. Combine the remaining spices, salt, pepper, yogurt and lemon juice in a bowl. Pour the mixture into the pan and mix well. Reduce the heat to low, cover and simmer for 35 to 40 minutes, or until the chicken is almost cooked.
3. Uncover the pan and increase the heat to moderately high. Stir in the rice and cook, stirring frequently, until most of the liquid in the pan has been absorbed. Pour in the water and cover the pan. When the water begins to boil again, reduce the heat to low and simmer for 15 to 20 minutes, or until the rice is tender
4. and all the liquid has been absorbed. Remove from the heat and serve at once.
2. Combine the remaining spices, salt, pepper, yogurt and lemon juice in a bowl. Pour the mixture into the pan and mix well. Reduce the heat to low, cover and simmer for 35 to 40 minutes, or until the chicken is almost cooked.
3. Uncover the pan and increase the heat to moderately high. Stir in the rice and cook, stirring frequently, until most of the liquid in the pan has been absorbed. Pour in the water and cover the pan. When the water begins to boil again, reduce the heat to low and simmer for 15 to 20 minutes, or until the rice is tender
4. and all the liquid has been absorbed. Remove from the heat and serve at once.
serving amount
4 - 6 servings
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