Chicken Pulao

Ingredients

• 750 g chicken, bone-in, cut into medium pieces
• 3 cups basmati rice, soaked 30 minutes then drained
• 4 tbsp ghee or oil
• 2 medium onions, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp cumin seeds (zeera)
• 4 green cardamom pods
• 1 black cardamom pod
• 1 inch cinnamon stick
• 4 cloves
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tsp salt, adjusted at the end
• 4.5 cups water
• 3 green chillies, slit

Method

1. 1Heat the ghee in a heavy pot and fry the sliced onions for 8 to 10 minutes until golden brown. Remove half and set aside for garnishing.
2. 2To the remaining onions add all the whole spices: cumin, both cardamoms, cinnamon, cloves, bay leaves and peppercorns. Fry for about 30 seconds until fragrant.
3. 3Add the ginger and garlic paste, cook 1 minute, then add the chicken pieces. Fry on medium-high for 6 to 8 minutes until lightly browned.
4. 4Add 4.5 cups water and 2 tsp salt. Bring to a boil, then cover and simmer for 15 minutes so the chicken cooks and the water becomes a seasoned stock.
5. 5Taste the stock now. It should be slightly saltier than you want the final dish, because the rice will absorb it. Adjust at this stage, not later.
6. 6Add the drained rice and the slit green chillies. Stir once, gently, then bring back to a boil on high heat.
7. 7Cook uncovered on high until the water level drops to just below the surface of the rice, roughly 5 to 7 minutes. You should see steam holes forming.
8. 8Lower the heat to the absolute minimum, cover tightly, and steam for 15 to 20 minutes. Do not lift the lid during this time.
9. 9Turn off the heat and let it rest, still covered, for 10 minutes. Fluff gently with a fork, never a spoon, and top with the reserved fried onions.