Gujarati Chicken Pulao

1. 1
   prep · ~30 min

   Soak the basmati rice.

   Wash the basmati rice in 2-3 changes of water until water runs clear. Soak in fresh water for 30 minutes, then drain completely.

2. 2
   prep · ~15 min

   Marinate the chicken.

   In a bowl, combine the chicken pieces with whisked yogurt, turmeric powder, red chili powder, and a pinch of salt. Mix well and set aside for 15 minutes at room temperature.

   TIPBringing the chicken to room temperature ensures even cooking.
3. 3
   fry · ~10 min

   Brown the onions.

   Heat ghee and oil together in the heavy-bottomed pot over medium heat. Add the sliced onions and fry, stirring occasionally, until deep golden brown. Remove a quarter of the onions and set aside for garnish.

   TIPDon't rush the onions — the deep brown colour gives the pulao its signature sweetness.
4. 4
   temper · ~1 min

   Bloom the whole spices.

   1.Add cumin seeds, cinnamon stick, cloves, green cardamom, star anise, and bay leaf to the remaining onions in the pot.

   2.Sauté for 30 seconds until the spices crackle and turn fragrant.

   TIPKeep the heat medium; whole spices burn and turn bitter in seconds.
5. 5
   saute · ~8 min

   Sear the marinated chicken.

   1.Add ginger-garlic paste and slit green chilies to the pot. Sauté for 1 minute until the raw aroma fades.

   2.Add the marinated chicken pieces and cook on medium-high heat, stirring occasionally, until the chicken turns opaque and lightly browned on all sides.
6. 6
   saute · ~4 min

   Cook the tomatoes.

   Add the chopped tomato to the pot. Cook until the tomato softens completely and the oil begins to separate at the edges, about 3-4 minutes.

7. 7
   boil · ~3 min

   Add water and bring to a boil.

   Pour in 2 cups of hot water and add the remaining salt. Stir well and bring the liquid to a rolling boil over high heat.

   TIPUsing hot water keeps the cooking temperature steady and helps the meat stay tender.
8. 8
   simmer · ~15 min

   Add rice and simmer.

   Add the drained rice to the pot and stir gently. Once the water returns to a boil, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it cook undisturbed for 15 minutes.

   TIPResist lifting the lid — the trapped steam is what finishes the rice.
9. 9
   rest · ~5 min

   Rest the pulao.

   Turn off the heat. Sprinkle garam masala over the top and let the pot sit covered for 5 minutes. This allows the grains to firm up and the flavours to settle.

   TIPPlace the pot on a tawa (flat griddle) for the last 5 minutes of cooking to prevent the bottom from scorching.
10. 10
    assemble · ~1 min

    Fluff and garnish.

    Remove the lid. Gently fluff the rice with a fork, lifting from the sides and bottom. Transfer to a serving platter, top with reserved fried onions, chopped coriander leaves, and mint.

    TIPUse a fork, not a spoon — it keeps the grains separate and intact.

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