Pakistani Chicken Pulao

Ingredients

• 1kg chicken, jointed
• 3 cups basmati rice, soaked
• 3 onions, sliced
• 1 tbsp ginger-garlic paste
• For yakhni (broth): 5 cardamom, 1 cinnamon stick, 5 cloves, 1 tsp cumin seeds, 1 tsp black peppercorns, 3 bay leaves, 2 black cardamom — tied in muslin
• 4 tbsp ghee
• Salt
• 5 cups water

Instructions

1. Cook chicken in 1.5 litres salted water with whole spice bundle for 30 minutes; strain and reserve broth.
2. Brown onions in ghee until deep golden.
3. Add ginger-garlic; cook 2 min.
4. Return chicken; toss.
5. Add drained rice; toss to coat.
6. Add the broth (about 5 cups); salt.
7. Bring to a boil; cover; cook on low 18 min.
8. Rest 10 min; fluff.

Serving suggestions

• Eat with raita and a sharp salad.

Storage & reheating

Keeps 3 days.

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