Chicken Pulao Served With Yogurt and Limes

 

Another great recipe to try from Wall Street Journal. My kids loved the rice though it took longer to cook than expected and some of the rice was still under-cooked. It tastes similar to Chicken Biriyani.

Chicken Pulao Served With Yogurt and Limes (WSJ, Adapted from Chintan Pandya)

Toasting spices in ghee, a technique called tarka, makes a fragrant base that permeates this quick, comforting chicken and rice dish.

TOTAL TIME: 30 minutes

SERVES: 4

Ingredients

• 4 tablespoons ghee (used olive oil)
• 2 tablespoons whole garam masala
• 4 green cardamom pods
• 3 whole cloves
• 2 blades mace (omitted)
• 3 bay leaves
• 3 dried red chiles (omitted)
• 3 tablespoons minced ginger
• 3 tablespoons minced garlic
• 2½ tablespoons turmeric
• 2 teaspoons red chile powder (used ½ teaspoon)
• 1 medium yellow onion, minced
• 1 medium tomato, finely chopped
• 4 small fresh green chiles, julienned (omitted)
• ⅓ cup roughly chopped fresh cilantro
• 6 bone-in, skin-on chicken thighs(used 8 bone-in, skin-on chicken thighs)
• 6 cups chicken stock (used 5 cups)
• 2½ cups basmati rice, rinsed thoroughly
• Plain yogurt and lime wedges, to serve

Directions

1. Heat 3 tablespoons ghee (used olive oil) in a wide pot. Add garam masala, cardamom, cloves, mace, bay leaves and dried red chiles, and sauté until they crackle, 1 minute. Add ginger and garlic, and sauté until aromatic, 1 minute. Stir in turmeric and red chile powder and sauté until aroma blooms, about 30 seconds.
2. Add onions and tomatoes and sauté until onions soften, 3 minutes. Stir in chopped green chiles and half the chopped cilantro.
3. In a separate medium pot (used cast-iron skillet), heat remaining 1 tablespoon ghee (used olive oil) over medium-high heat. Lay in chicken thighs, skin-side down, and sear until skin turns golden, about 4 minutes. Flip and cook until meat whitens and lightly browns in spots, about 3 minutes. Remove partially cooked chicken from pot and set aside. Pour stock into the same pot and bring to a simmer. (omitted this step of pouring chicken stock in pan that fried chicken and just poured directly on rice)
4. Add rice to pot with sautéed vegetables and spices. Stir to coat and pour in simmering broth. Nestle chicken into pot and cook over medium heat at a steady simmer, covered, until rice and meat cook through, 15-17 minutes (cooked 20 min with cover on and then additional 10 min uncovered). Season with salt to taste. (only added a little salt on top of chicken. Rice was flavorful enough)
5. Garnish rice and chicken with remaining cilantro. Serve with dollops of yogurt and lime wedges alongside each serving.