Chicken and Veg Pulao
By OcadoLife
Published on 03 June 2024
This fragrant, budget-friendly Chicken and Veg Pulao was created by Safira Adam, recipe developer and writer of blog Tiffin and Tea. “Chicken yakhni pulao is a hearty Pakistani and Indian dish that scales up easily for big celebrations, such as Eid. Yakhni means broth, which you make here with bone-in chicken and whole spices – it’s then absorbed by the rice to delicious and aromatic effect. There’s very little prep involved, leaving you free to join in with the celebrations.” Time and servings
1 hr 20 minsTotal time
4Servings
10 minsPrep time
1 hr 10 minsCooking time
Ingredients
- 600g chicken thighs and drumsticks, bone-in, skin removed
- 3 onions, 1 quartered, 2 sliced
- 1.5 tsp cumin seeds
- 1.5 tsp coriander seeds
- 1.5 tsp black peppercorns
- 2 cinnamon sticks
- 2 bay leaves
- 4 cardamom pods
- 4 cloves
- 2 tbsp vegetable oil
- 2 tbsp ghee
- 4 garlic cloves, crushed or grated
- 1 tbsp grated ginger
- 150g passata (optional)
- 1.5 tbsp plain yogurt
- 350g basmati rice , rinsed, soaked for 30 mins, then rinsed again until the water runs clear
- 350g frozen mixed vegetables
- 1 small handful coriander, leaves picked, to serve (optional)
- 85g raita, to serve (optional)
- 1 small handful mint leaves
- 4 poppadoms
Method
Step 1
Put the chicken, quartered onion, cumin and coriander seeds, peppercorns, cinnamon sticks, bay leaves, cardamom pods and cloves into a large pan or casserole dish with 1½ tsp salt and 685ml cold water. Bring to a boil then reduce the heat to simmer for 20 mins.Step 2
Remove the chicken to a plate. Strain the broth into a measuring jug; top up to 685ml with more water if needed.Step 3
In the same pan, heat the oil and ghee over a medium heat. Add the sliced onion and cook for 10 mins until softened and golden.Step 4
Add the garlic, ginger and ½ tsp salt, cook for 1 min, then add the chicken back in and cook over a medium heat for 10 mins, turning until golden all over.Step 5
Stir in the passata (if using) and yoghurt; cook for 1 min, then add the stock, rice and frozen veg. Simmer for 5 mins, then cover and cook over a low heat for 15 mins more. Turn off the heat and leave to stand, covered, for 10 mins before serving with some coriander, raita scattered with mint leaves, and poppadoms, if liked. Store leftovers chilled in an airtight container for up to 3 days.