Chicken Pulao, Peshawari-Style with Whole Garam Masala
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Ingredients
- 800 g bone-in chicken pieces, mixed
- 350 g basmati rice
- 2 onion, sliced
- 3 tbsp ghee
- 4 garlic cloves
- 15 g fresh ginger, grated
- 4 green cardamom pods
- 1 cinnamon stick
- 1 tsp whole cumin seeds
Nutrition (per serving)
- Calories
- 772 kcal
- Protein
- 42.9 g
- Carbohydrate
- 76 g
- of which sugars
- 4.4 g
- Fat
- 32.6 g
- of which saturates
- 12.7 g
- Fibre
- 2.9 g
- Salt
- 0.39 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken in a large pan with half the garlic, half the ginger and 900ml water. Bring to a simmer and cook for 25 minutes until cooked through, then lift out the chicken and strain the stock, reserving both.
- 2
Rinse the basmati rice until the water runs clear, then soak for 15 minutes and drain.
- 3
Melt the ghee in a large pan and fry the onions for 10 minutes until golden, then add the remaining garlic and ginger, the green cardamom pods, cinnamon stick and whole cumin seeds, and fry for 1 minute.
- 4
Return the chicken to the pan, then add the drained rice and 500ml of the reserved stock.
- 5
Bring to the boil, cover tightly, reduce the heat to low and cook for 18 minutes without lifting the lid, until the rice is tender and the stock is absorbed.
- 6
Turn off the heat, leave covered for 5 minutes, then fork through gently before serving.
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