Assamese Chicken Pulao

1. 1
   prep

   Wash and soak the rice.

   Wash the basmati rice gently in several changes of water until the water runs clear. Soak in fresh water for 30 minutes, then drain completely.

   TIPSoaking helps the grains elongate and cook evenly without breaking.
2. 2
   saute · ~1 min

   Heat mustard oil and temper whole spices.

   1.Heat mustard oil in a heavy-bottomed pot over medium heat until it reaches its smoking point.

   2.Lower the heat and add bay leaves, cardamom, cinnamon, peppercorns, and cloves.

   3.Sauté until the spices sizzle and turn fragrant, about 30 seconds.

   TIPHeating mustard oil to its smoking point removes its raw pungency and makes it mellow.
3. 3
   saute · ~8 min

   Brown the sliced onions.

   1.Add sliced onions to the pot and a pinch of salt to help them sweat.

   2.Sauté over medium heat, stirring often, until they turn deep golden brown, 7-8 minutes.

   TIPDeep brown onions build the rich, savory base that defines a good pulao.
4. 4
   saute · ~1 min

   Add ginger-garlic paste and green chilies.

   1.Add ginger-garlic paste and slit green chilies to the pot.

   2.Sauté until the raw smell disappears and the mixture looks glossy, about 1 minute.
5. 5
   saute · ~6 min

   Brown the chicken and potatoes.

   1.Add chicken pieces and potato quarters to the pot.

   2.Sprinkle in turmeric powder and sauté, turning the pieces, until the chicken is lightly browned on all sides, 5-6 minutes.

   TIPBone-in chicken adds more flavor to the pulao than boneless cuts.
6. 6
   saute · ~2 min

   Stir in whipped yogurt.

   1.Reduce heat to low and add the whisked yogurt.

   2.Stir continuously for 2 minutes until the yogurt blends into the oil and coats the chicken.

   TIPLow heat prevents the yogurt from curdling when it hits the pot.
7. 7
   mix · ~3 min

   Add rice and water, bring to a boil.

   1.Gently fold in the drained rice, taking care not to break the grains.

   2.Add 3 cups of hot water and stir in the salt.

   3.Raise the heat to high and bring the water to a full rolling boil.
8. 8
   simmer · ~18 min

   Simmer on low heat until cooked.

   1.Once boiling, reduce heat to the lowest setting and cover the pot with a tight-fitting lid.

   2.Simmer undisturbed for 15-18 minutes, until the rice is tender and the water is fully absorbed.

   3.Turn off the heat and let the pot sit, covered, for 5 minutes.

   TIPResist the urge to open the lid during cooking; the trapped steam finishes the rice.
9. 9
   assemble · ~1 min

   Finish with ghee and fluff the pulao.

   1.Drizzle ghee over the top of the cooked rice.

   2.Using a fork, gently fluff the pulao, mixing in the chicken and potato pieces evenly.
10. 10
    garnish

    Garnish with chopped coriander and serve hot.

    Scatter fresh coriander leaves over the pulao and serve immediately with a wedge of lime on the side.

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