A super delicious, quick, one pot, no fuss Kabuli Pulao, but with all the trimmings! Cooked with chicken, basmati rice, chickpeas, garam masala, raisins, cashew nuts, sugar syrup and butter. It is with a hint of saffron and mildly scented with ground cardamom. If you are not into Pulao, this one might turn you around! A true taste of the East!
An utterly scrumptious and a family favourite meal that happens to be one of the fastest and modified versions of the regular Kabuli Pulao recipe, which I have already posted in my early blogging days, here is the link for that..
Pulao is a famous dish in which rice is cooked in a seasoned broth consumed mainly in Central Asia, South Asia and the Middle East, cooked using various methods, consistencies and flavours.
Here is how you cook it in one pot with the help of a step by step video tutorial.
- 4 Chicken legs or large pieces skin or without skin
- 1/4 cup Cooking oil
- 1 tbsp Butter
- 1 tbsp Garam Masala incl, cloves, cinnamon, cardamom,ground peppercorns ½ tsp Saffron 1 tbsp Cumin powder 2 Bay Leaves
- 1/2 tbsp Black Paper
- 1 tsp Cinnamon powder or a stick
- 1/2 tbsp Cumin powder
- 2-3 tbsp Salt or to taste
- 1 large Onion diced
- 1 tbsp Honey
- 2-3 Bay leaves
- 6 cloves Garlic chopped
- 400 g Chickpeas tin drained,cooked
- 2 1/2 cups Basmati Rice
- 1 cup Raisins
- 1 cup Cashews
- 2 large Carrot, julienned.
- 1/4 cup Sugar 2 Carrots
- 1 tbsp Black Pepper
- 5-6 cups Water
- 1 pinch Saffron soaked in 1/4 cup hot milk
- 1 tsp Green cardamom powder
Heat half of the oil and butter in a heavy large skillet and fry chicken until golden brown
Season chicken legs with black pepper, cumin, garam masala, cinnamon and 1tbsp salt.
Add onion and honey, stir occasionally. Cook till onions are starting to brown
Add garlic and bay leaves, stir fry for another minute or so and then add 5 cups of water and precooked chick peas. Cover and cook for 20 minutes
While chicken is cooking away, sauté raisins and cashews in a fry pan until raisins are puffed up and cashews are golden brown in a little oil on a low heat. keep it aside. repeat same process with carrots, but fry just ever so lightly and keep it aside..
Add Sugar to the same frying pan and stir on a low heat for few seconds, when the colour starting to change to caramel add 1/4 cup of water and cook until the syrup bubbled up.
When meat is almost done and the broth is thickened a bit after 20 minutes, taste the broth for salt and seasoning and add rice, remaining salt(or to taste) and half of the fried carrots. top up the water as it should be 5 cups of water for 2 1/2 cups of rice.
Stir, cover and cook for another 20 minutes or until rice are 95% cooked.
Topped the rice now with raisins, cashews and with the remaining oil and carrots. Pour in the saffron milk and sprinkle the cardamom powder.
Cover and cook on lowest heat for another 5-6 minutes.
Turn the heat off, fluff up the rice gently and serve hot.
Note: Choose a pan that’s big enough to account for the expansion of the rice. A heavy-bottomed pot works well which helps to keep the rice from burning.