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    Chetna Makan's chicken pulao

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    Chetna Makan's chicken pulao

    • Preparation time: 20 minutes + marinating
    • Cooking time: 45 minutes + resting
    • Total time: 1 hour 5 minutes + marinating and resting

    Serves: 6


    200g natural yogurt, plus extra to serve
    1 tsp Cooks’ Ingredients Garam Masala
    1 tsp chilli powder
    2 cloves garlic, grated
    2cm piece fresh root ginger, grated
    1kg Essential British Chicken Thighs, skin removed

    For the rice
    3 tbsp sunflower oil
    1 bay leaf
    1 cinnamon stick
    6 cloves
    4 cardamom pods
    1 tsp cumin seeds
    2 onions, cut into chunks
    2 green chillies, thinly sliced
    2 cloves garlic, grated
    2cm piece fresh root ginger, grated
    2 tomatoes, cut into chunks
    1 tsp chilli powder
    1 tsp Cooks’ Ingredients Garam Masala
    450g basmati rice, washed in cold water
    700ml boiling water
    ½ x 28g pack fresh coriander leaves, roughly chopped
    ½ x 25g pack fresh mint leaves, roughly chopped 


    1 Put the yogurt, 1 tsp fine salt and all the spices in a bowl with the ginger and garlic and mix well. Add the chicken thighs, turning until well coated. Cover and place in the fridge to marinate for 1 hour.

    2 For the rice, heat the oil in a wok or deep frying pan and add the bay leaf, cinnamon, cloves, cardamom and cumin seeds. Once it starts to sizzle add the onions and chillies, then add the garlic and ginger and cook for 8-10 minutes until golden. Add the tomatoes and cook for another 2 minutes.

    3 Stir in the chilli powder, garam masala, some salt and the marinated chicken, mix well, and cook on a high heat for 5 minutes, until you get a bit of colour on the chicken.

    4 Cover and cook for 10 minutes on a low to medium heat, then add the rice and boiling water. Bring to the boil, cover and cook on a low heat for 15 minutes until the chicken is completely cooked through with no pink meat. Leave to rest, covered, for 10 minutes to let the steam die down a little before opening the lid. Sprinkle over the herbs and serve with extra yogurt on the side.  

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