Chicken Pulao
Ingredients
2 skinless chicken marylands, deboned and portioned
2 tbsp ghee
1 cardamom pod
2 cloves
Small cinnamon stick
1 red onion, sliced
1 sprig curry leaves
1/2 tbsp ginger-garlic paste
Salt, to taste
Pepper, to taste
2/3 tbsp Kashmiri chili powder
1/2 tbsp coriander powder
1/2 tsp turmeric
1/3 tbsp cumin powder
1/2 tbsp garam masala
1 tomato, diced
2 green chilies
1.5 tbsp whipped yogurt
2.5 cups washed basmati rice (soak for 30 minutes for better results)
2 cups water
Wedge of lime
Small bunch of coriander leaves
Instructions:
Heat a pot over medium heat. Add the ghee. Once hot, add the whole spices (cardamom, cloves, and cinnamon stick). Sauté for a few seconds, then add the onions.
Sauté the onions for 5 minutes until they develop some color. Add the curry leaves and ginger-garlic paste.
After another 5 minutes of sautéing, add the chicken and season with salt and pepper. Also add the Kashmiri chili powder, coriander powder, cumin powder, turmeric, and garam masala.
Mix well and let the spices toast with the ghee for 2 minutes.
Add the green chilies and whipped yogurt. Mix and cook for about 15 minutes, allowing the oils to separate.
Layer in the washed basmati rice. Add hot water, then top with the lime wedge and coriander leaves.
Cover and cook on the lowest heat for about 45-60 minutes. Once the steam starts to come through, the pulao is ready!