Using bone-in chicken will enhance the flavour of this dish.
Using bone-in chicken will enhance the flavour of this dish. Lisa Linder

One pot pulao is simple and satisfying

WONDERFUL, simple and satisfying, chicken pulao never fails to impress at a casual lunch with friends or a family dinner. Unlike a biryani where the meat and rice are cooked separately, in a pulao dish the rice and meat or vegetables are cooked together in one pot.

Chicken pulao

Serves 4

INGREDIENTS:

6 garlic cloves

2.5cm piece ginger

2 tbs natural yogurt

½ large onion, thinly sliced

1kg skinless chicken on the bone, cut into pieces

2 tbs finely chopped coriander

6 cloves

5cm piece cassia or cinnamon stick

4 bay leaves

2 black cardamom pods

6–8 green cardamom pods

1 tbs garam masala

1 tsp ground cumin, plus extra for sprinkling

1 tsp paprika

1 tsp chilli powder

1 tsp ground turmeric

450ml vegetable or chicken stock or water

2 tsp salt, or to taste

3 tbs oil

250g basmati rice, thoroughly washed.

To serve: 1 lime, cut into wedges.

METHOD: Using a mortar and pestle, make a fine paste with the garlic and ginger. Set aside.

In a small bowl, mix together the yogurt and stock or water. Set aside.

Heat the oil in a large heavy-based frying pan over a low heat. Add the whole spices and fry for 20 seconds, then add the onion and fry for 20 minutes, or until golden brown. Turn up the heat, then add the ginger and garlic paste and fry for 1–2 minutes.

Add the chicken, ground spices and salt and mix together well. Cover with a lid and cook for 8–10 minutes, stirring occasionally. Add half the yogurt stock, stir through, bring to the boil, cover and cook for a further 10 minutes, stirring occasionally.

Now add the rice and coriander and the remaining yogurt stock. Bring to the boil, then reduce the heat, cover with a lid and cook for 16–18 minutes, or until the rice liquid has evaporated and the chicken and rice are tender. Remove from the heat and leave to rest for 5–7 minutes with the lid on. Sprinkle with ground cumin and serve immediately with lime wedges.

Note: Chicken on the bone releases a more intense flavour to the dish.

Recipe from Indian Made Easy by Amandip Uppal (Murdoch Books), rrp $39.99. Available now in all good book stores and online.


Students learn life lessons through dance

Students learn life lessons through dance

Gatton school collects two awards at Wakakirri.

Tractors tackle 153km trek

Tractors tackle 153km trek

More than 60 drivers and their passengers took part.

Sick and tired after dust issues ramp up

Sick and tired after dust issues ramp up

He believes traffic in the area has cause the issues to ramp up.

Local Partners