Pakistani
Pakistani Chicken Karahi
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10 minPrep🔥
40 minCook🍽️
4Serves📊
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Ingredients
- 4 chicken thighs
- 1.5 litres chicken stock
- 1/2 cup arborio or short-grain rice
- 3 eggs
- Juice of 2 lemons
- Dill
- Salt and pepper
Instructions
- Simmer chicken in stock for 30 minutes; shred and return to broth.
- Add rice; cook 12 minutes.
- Whisk eggs with lemon juice until frothy.
- Slowly ladle 1 cup of hot broth into eggs while whisking — this tempers them.
- Off the heat, stir the egg mixture into the pot.
- Warm very gently — don't boil or it splits.
- Top with dill.
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Tara’s tips
- Tempering the eggs is the only tricky bit — go slow.
- Never bring back to a boil after eggs go in.
Serving suggestions
- Lovely with crusty bread.
Storage & reheating
Keeps 2 days; reheat very gently.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Vegetarian version?
Use vegetable stock and skip the chicken — equally good.
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