Kashmiri Chicken Pulao with Cucumber Raita

Instructions

1. 1

   Preparation and Marination

   • Wash the basmati rice thoroughly until the water runs clear, then soak it in ample water for 30 minutes. Drain completely before cooking.
   • In a mixing bowl, combine the chicken pieces with curd, ginger garlic paste, fennel powder, dry ginger powder, 1 tsp of salt, and black pepper powder. Mix well to coat the chicken evenly. Let it marinate for at least 20-30 minutes.
   • In a small bowl, add the saffron strands to 2 tbsp of warm milk and set aside to infuse.
2. 2

   Prepare Birista (Fried Onions)

   • Heat 1 cup of oil in a heavy-bottomed pan or kadai over medium heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are uniformly golden brown and crisp.
   • Using a slotted spoon, remove the onions and spread them on a paper towel to drain excess oil. These are your birista. Reserve 2-3 tbsp of the flavorful oil for cooking the pulao.
3. 3

   Sauté Spices and Cook Chicken

   • In a large, heavy-bottomed pot or handi, heat 2 tbsp of ghee (or the reserved onion oil).
   • Add the whole spices: caraway seeds, green and black cardamoms, cloves, cinnamon stick, and bay leaves. Sauté for about 45 seconds until they become fragrant.
   • Add the marinated chicken to the pot. Cook on medium-high heat for 6-8 minutes, stirring frequently, until the chicken is seared and the marinade loses its raw smell.
4. 4

   Combine Rice and Liquid

   • Gently add the drained basmati rice to the pot. Using a soft spatula, carefully fold the rice with the chicken for 1-2 minutes to coat the grains in the masala without breaking them.
   • Pour in 3.5 cups of water or chicken stock. Add the remaining 0.5 tsp of salt and the garam masala. Give it one final, gentle stir.
   • Bring the mixture to a vigorous boil over high heat.
5. 5

   Dum Cooking (Steam Cooking)

   • Once boiling, immediately reduce the heat to the absolute lowest setting. Drizzle the saffron-infused milk over the rice.
   • Sprinkle half of the prepared birista over the top.
   • Cover the pot with a tight-fitting lid. To ensure a good seal, you can place a clean kitchen towel under the lid or seal the rim with dough. Cook on low heat for 18-20 minutes.
   • Do not open the lid during this time. After 20 minutes, turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for fluffy rice.
6. 6

   Garnish and Serve

   • After the resting period, open the lid. Gently fluff the rice from the sides using a fork.
   • Garnish with the remaining birista, toasted almonds, cashews, and freshly chopped coriander leaves.
   • Serve the Kashmiri Chicken Pulao hot with a side of cucumber raita or a simple yogurt dip.