Directions
- 1Soak the rice for about 30 minutes.
- 2In a heavy bottom large pot, heat oil on medium high heat.
- 3Add dried bay leaves, cinnamon stick, and green cardamoms to the pot.
- 4Add cumin seeds and stir for a few seconds.
- 5Add onion slices and salt, stir until onions soften and develop color.
- 6Add grated ginger and grated garlic and stir for a minute.
- 7Add chicken pieces and stir on high heat until they are well fried and the water comes out.
- 8Add curry powder, turmeric powder, ground coriander, garam masala powder, and stir for a minute.
- 9Add chopped tomatoes and salt.
- 10Stir occasionally on medium heat until tomatoes soften and turn into a pulp.
- 11Add red chili powder.
- 12Add hot water (or chicken broth if using boneless chicken).
- 13Add whole green chilies.
- 14Taste and add more salt if needed.
- 15When the water comes to a boil, add the drained rice.
- 16Bring down the heat to medium low. Stir gently.
- 17Add lemon or lime juice (or white vinegar).
- 18When most of the rice is visible on top, add butter and a pinch of ground nutmeg.
- 19Cover the pot on the lowest heat possible and keep for 15 minutes.
- 20Make raita by processing coriander leaves with stalks, plain unflavored yogurt, chaat masala, salt, sugar, and freshly ground black pepper.
- 21After 15 minutes, loosen the rice gently. Cover again on very low heat for another 5 minutes.
- 22Serve with raita or a salad of your choice.
Ingredients
- 1.36 kg Chicken with bones
- 400 gm Onion
- 250 gm Tomato
- 2 tablespoons Ginger
- 2 tablespoons Garlic
- 2 Dried bay leaf
- 2 inch Cinnamon stick
- 4 Green cardamoms
- 1 teaspoon whole cumin seeds
- 2 heaped tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 2 heaped teaspoons Garam masala powder
- 1 tablespoon Ground coriander powder
- 0.25 teaspoon Ground nutmeg
- 1.5 tablespoons Salt
- 2 teaspoons Sugar
- 3.5 cups Basmati rice
- 7 cups Hot water
- 2 tablespoons Butter
- 2 tablespoons Oil
- 1 Coriander leaves
- 1 coriander leaves with stalks
- 4 tablespoons Plain unflavored yogurt
- 1 teaspoon chaat masala
Equipment
heavy bottom large potmini food processor
Tips
- For any pulao or biryani recipe the main hurdle is to keep the rice grains intact and separate which I have discussed in detail how to cook the rice.
- Some grains may require little less water than the given proportion or the rice may get fully tender in just 15 minutes (in that case instead of keeping it on low heat for 5 more minutes, take it off heat).
- So you may need a few tries to come to that sweet spot.
- So do not lose your patience if your first try is unsatisfactory.
- It took me a long time to grasp the tricks and cook the perfect rice for a pulao or biryani.
- Use chicken broth if using boneless chicken.
- Add a generous amount of salt than you normally do
- Do not be tempted to lift up the lid and peek in at this time.
- The more you leave the rice, the better the texture will become
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