Pakistan

Chicken Pulao

Name: Chicken Pulao
Total time: 60 min
Yield: 4
Cuisine: Pakistan
Ingredients: 700 g Chicken (bone-in); 400 g Basmati rice; 2 Onions; yakhni spices Whole spices (cumin, cardamom, clove); 1 tbsp Ginger-garlic paste; 2 tbsp Yoghurt; to garnish Coriander & green chilli

Pakistani aromatic chicken rice

Chicken pulao (yakhni pulao) is a milder, aromatic cousin of biryani: rice cooked directly in a spiced chicken stock (yakhni).

Unlike biryani it is not layered - the rice takes on the full depth of the stock and stays fluffy and fragrant.

Servings4

Time60 min

LevelMedium

Ingredients

Chicken (bone-in)700 g
Basmati rice400 g
Onions2
Whole spices (cumin, cardamom, clove)yakhni spices
Ginger-garlic paste1 tbsp
Yoghurt2 tbsp
Coriander & green chillito garnish

★ = available authentic in the Asia Boutique

Preparation

Simmer the chicken with whole spices into a spiced stock (yakhni).
Fry the onions golden in oil, add ginger-garlic.
Sear the chicken and yoghurt.
Add soaked rice and the yakhni stock.
Cook covered until the rice is fluffy; serve with coriander.

Make it original

Basmati rice and whole spices for chicken pulao are in the Asia Boutique.

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