Assamese Chicken Pulao with Cucumber Raita

Instructions

1. 1

   Prepare Rice and Marinate Chicken

   • Wash the Joha rice under running water until the water runs clear. Soak it in enough water for 20-30 minutes, then drain completely in a colander.
   • In a mixing bowl, combine the chicken pieces, whisked curd, 1/2 tsp of the salt, turmeric powder, and red chili powder.
   • Mix thoroughly to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes while you prepare other ingredients.
2. 2

   Sauté Aromatics and Spices

   • Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
   • Once the ghee is hot, add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for 30-45 seconds until they become fragrant and sizzle.
   • Add the thinly sliced onions and cook, stirring frequently, for about 7-8 minutes until they turn a deep golden brown. This step is crucial for the flavor of the pulao.
3. 3

   Cook the Chicken

   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the marinated chicken to the pot. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and the moisture from the curd has mostly evaporated.
4. 4

   Combine and Cook the Pulao

   • Add the drained Joha rice to the pot. Gently fold it with the chicken and masala for 1-2 minutes to toast the grains lightly. Be careful not to break the rice.
   • Pour in 3 cups of warm water, the remaining 1 tsp of salt, and the garam masala powder. Stir gently just once to combine everything.
   • Bring the mixture to a rolling boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 12-15 minutes, or until all the water is absorbed and the rice is perfectly cooked.
   • Check that the chicken is cooked through to an internal temperature of 165°F (74°C). If using a pressure cooker, close the lid and cook on medium heat for 2 whistles, then turn off the heat.
5. 5

   Rest and Serve

   • Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This step, known as 'dum', allows the steam to distribute evenly and makes the grains fluffy.
   • After resting, open the lid and gently fluff the rice with a fork.
   • Garnish with freshly chopped coriander leaves and serve hot with a side of raita, pickle, or a simple kachumber salad.