Special dahi wala Pulao

Name: Special dahi wala Pulao
Cuisine: Pakistani
Ingredients: 1.5-2 lb chicken (bone and meat mixed in broth we use bones); 2 tsp salt; 2 tsp coriander seeds; 1 tsp whole black pepper; 1/2 tbsp cumin seeds; 1 -inch piece cinnamon; 3 black cardamoms; 5-6 whole red chillies; 1 bay leaf; 1 piece nutmeg, break/chop into a rough quarters (optional); 2 pieces javetri/mace (optional); 2.5 cups Basmati Rice, washed and soaked; 1/4 cup Oil; 3 onion diced; 1 tbsp garlic paste; 1.5 tbsp ginger paste; 250 gms Yoghurt; 4-5 whole green chillies

Sumera Rahman @cook_19058549

A full of aroma & Spice family favourite, this aromatic and flavorful Pakistani Chicken Pulao is made in one pot and comes together in under 45 minutes with only 15 minutes of active cooking/prep. Weeknight friendly and also great for guests
You know what’s almost magical about this Chicken Pulao? It’s that once you make it every time you think of it, it’s beautiful aroma automatically floods your senses.
Well since you asked (or I imagined that you did) if you served this chicken pulao with a simple green raita
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#chicken pulao

Sumera Rahman @cook_19058549

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Ingredients

Pulao masala
1.5-2 lbchicken (bone and meat mixed in broth we use bones)
2 tspsalt
2 tspcoriander seeds
1 tspwhole black pepper
1/2 tbspcumin seeds
1-inch piece cinnamon
3black cardamoms
5-6whole red chillies
1bay leaf
1 piecenutmeg, break/chop into a rough quarters (optional)
2 piecesjavetri/mace (optional)
Rice section
2.5 cupsBasmati Rice, washed and soaked
1/4 cupOil
3onion diced
1 tbspgarlic paste
1.5 tbspginger paste
250 gmsYoghurt
4-5whole green chillies

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Steps

1

In a large pot add chicken bones add Pulao masala in it with approx 1.5 liter water and allow to cook for 45 min for rich stock
2

Add the onions and cook on medium heat till golden brown take half out of it
Now add the chicken and saute until the pieces are all stiff
3

Add yoghurt in it and bhonify When the masala is ready the oil will have risen to the top and the chicken will be tender. This can take anywhere between 25-30 minutes depending on your chicken.
4

Once the chicken is done add the rice, green chillies, and 3.5 cups of prepared stock to the pot along with 1.5 tsp salt
5

Bring the pulao to a boil and cook partially covered until almost all the water has evaporated then close the lid completely for 5-8 minutes until the remaining moisture has absorbed and the rice is done.
6

Mace and nutmeg are entirely optional, but I do love the rich notes they add. If you don't have them handy don't worry. If you only have the powders then ¼ tsp of each is good. Taste the masala and add more if you wish before adding the rice
7

Gently fluff the rice from the sides and serve with your chutney/raita/achar of choice