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Pakistani
Fragrant Chicken Pulao Lunch
50 min total15 prep35 cook4 servings520 cal
ClassicFlexitarian
Basmati rice cooked directly in a spiced chicken stock (yakhni) so each grain absorbs deep, savory flavor. Lighter and subtler than biryani, this one-pot pulao is a comforting everyday lunch.
Ingredients
pantry
- 2 cupbasmati rice
- 2 tbspwhole garam masala (cinnamon, cloves, cardamom, bay)
- 1 tspcumin seeds
- 0.33 cupvegetable oil
- 2 tspsalt
meat
- 700 gchicken (bone-in pieces)
produce
- 2onion
- 2 tbspginger garlic paste
- 3green chili
dairy
- 0.5 cupplain yogurt
Steps
- Rinse and soak the basmati rice for 20 minutes, then drain.
- Thinly slice the onions.
- Heat the oil in a heavy pot and fry the onions until golden brown.
- Add the ginger garlic paste, cumin seeds, and whole garam masala, and sauté until fragrant.
- Add the chicken and sear until it changes color on all sides.
- Stir in the yogurt, salt, and whole green chilies, then add about 4 cups water.
- Simmer uncovered for 15 minutes to cook the chicken and build a flavorful yakhni.
- Measure the stock and adjust so there is roughly 1.5 cups liquid per cup of rice.
- Add the drained rice and bring to a boil, stirring once gently.
- When most of the liquid is absorbed and craters form on the surface, cover and steam on the lowest heat for 12 minutes.
- Turn off the heat and let the pulao rest, covered, for 5 minutes.
- Fluff gently with a fork and serve hot.
Tips
- Build a good yakhni by simmering the chicken with whole spices, then use that stock to cook the rice.
- Measure the stock precisely — about 1.5 cups liquid per cup of soaked rice.
- Let the pulao rest covered after cooking so the grains firm up and separate.
- Fluff with a fork, never a spoon, to keep the rice from breaking.
