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Pakistani Chicken Karahi
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10 minPrep🔥
1 hrCook🍽️
6Serves📊
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Ingredients
- 1/2 cup short-grain rice
- 1.5 litres milk
- 120g sugar
- 2 tbsp cornflour mixed with water
- 1 tsp vanilla
- Cinnamon and chopped pistachios to serve
Instructions
- Cook the rice in 1 cup water until soft, 10 minutes.
- Add the milk and bring to a gentle simmer; cook 20 minutes, stirring often.
- Add the sugar and cornflour slurry; cook another 10 minutes until thickened.
- Stir in vanilla.
- Pour into individual oven-proof ramekins.
- Place in a baking dish with hot water (bain-marie).
- Bake at 240C for 15 minutes until the tops are golden and bubbling.
- Cool, then chill.
- Dust with cinnamon and pistachios.
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Tara’s tips
- Stir frequently to prevent sticking.
- The golden top is the signature — bake hot for that effect.
Serving suggestions
- Serve cold.
Storage & reheating
Keeps 4 days in the fridge.
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
Without the brown top?
Just chill after the stovetop stage — equally delicious.
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