Fragrant chicken pulao

Method

1. 1

   Wash and soak the rice 20 min

   Measure the rice with a cup and remember how many cups you used. Wash it gently in 4–5 changes of water, then soak in fresh water.

   In this step

   • Basmati rice625 g

   Ready when: The washing water runs almost clear.

2. 2

   Brown the onions 8 min

   Slice the onions thinly. Heat the oil in the pot on medium heat and fry the onions, stirring often.

   In this step

   • Onions2½
   • Cooking oil5 tbsp

   Ready when: Onions are evenly golden brown, not dark.

3. 3

   Add spices and chicken 6 min

   Add the whole spices and stir for 30 seconds. Add the chicken, ginger garlic paste and green chilies. Fry, turning the pieces, until they change colour.

   In this step

   • Chicken875 g
   • Ginger garlic paste1¼ tbsp
   • Whole spices2½ tsp
   • Green chilies2½

   Ready when: Chicken is white outside and the raw garlic smell is gone.

4. 4

   Make the yakhni 8 min

   Add the whisked yogurt and salt and stir until the oil separates. Pour in the water (1½ cups for each cup of rice), bring to a boil, then taste: the water should taste slightly salty.

   In this step

   • Yogurt125 g
   • Waterabout 5 cups (1180 ml) for 3¼ cups of rice

   Ready when: The water is boiling and tastes a little salty.

5. 5

   Cook the rice 7 min

   Drain the rice and add it to the boiling water. Stir once gently. Cook uncovered on high heat without stirring.

   In this step

   • Basmati rice625 g

   Ready when: The water has dried to the level of the rice and small holes appear on top.

6. 6

   Dum (steam) 15 min

   Turn the heat to the lowest. Wrap the lid in a towel, close the pot tightly and leave it without opening.

   Ready when: Rice grains are long, soft and separate when fluffed with a fork.

7. 7

   Fluff and serve 5 min

   Turn off the heat and wait 5 minutes. Gently lift the rice from the sides with a flat spoon and serve with raita.

   Ready when: Steam rises and the rice does not stick together.