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Indian spiced rice with chicken, crispy onions and saffron
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Stay cozy this winter with flavorful Indian chicken, spiced rice, and crispy onions by MasterChef contestant Faiza Rehman.
Ingredients:
  • 60ml vegetable oil
  • 2 small brown onions, thinly sliced
  • 10 black peppercorns
  • 7 cloves
  • 1 star anise
  • 2 pieces cinnamon bark (or 1 small cinnamon quill)
  • 2 small bay leaves
  • 2.50 gm cumin
  • 4 cardamom pods, bruised
  • 1kg Chicken Marylands (or 1 whole chicken, cut into 8 pieces)
  • 140g yoghurt
  • 600.00 gm Basmati Rice, rinsed
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • Roughly chopped coriander leaves, to serve
  • 500ml vegetable oil
  • 1 small brown onion, thinly sliced
  • Pinch of saffron
  • 82.40 gm warm milk
Instructions:
  • In a large saucepan over medium heat, warm the oil. Sauté the onion until golden, about 5 minutes. Stir in peppercorns, cloves, star anise, cinnamon bark, bay leaf, cumin, cardamom pods, garlic, and ginger. Cook until fragrant, for about 2 minutes. Add the chicken and yoghurt, cook for 5 minutes. Pour in 3 cups (750ml) water. Reduce the heat to low, cover, and simmer for 20 minutes until the chicken is tender and cooked through.
  • Season the mixture with a sprinkle of salt. Mix in the rice until well combined. Raise the heat to medium-high and bring the mixture to a boil. Let it simmer for 5 minutes until the liquid reduces slightly. Then, lower the heat, cover, and cook for 20 minutes or until the rice is tender and all the liquid is absorbed.
  • For the topping, heat oil in a large frying pan on medium-high heat until it reaches 170C (to test, a bread cube should turn golden brown in 20 seconds). Fry the onion until golden brown, about 1 minute. Remove with a slotted spoon onto a paper towel-lined plate. Soak saffron in warm milk in a small bowl.
  • To garnish the pulao, sprinkle crispy fried onions and saffron-infused milk. Serve the pulao on individual plates and finish with a sprinkle of fresh coriander.

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