Pashtun-style Chicken Pulao

Ingredients

In Pashtun cuisine, the flavors are influenced by the region's geography and cultural heritage. The Pashtun-style Chicken Pulao incorporates traditional Pashtun spices such as cumin, coriander, and cardamom, which give the dish a distinct flavor profile. Additionally, the use of fragrant basmati rice adds a unique touch to the dish, enhancing its aroma and texture. We alse have the original recipe for Nasi goreng ayam, so you can check it out.

• 500g (1.1 lb) chicken, cut into pieces 500g (1.1 lb) chicken, cut into pieces
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cardamom powder 1 teaspoon cardamom powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• 4 cups (960ml) chicken broth 4 cups (960ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Vegetable oil, for cooking Vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 3g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken, yogurt, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, and cardamom powder. Mix well to coat the chicken evenly. Marinate for at least 1 hour, or overnight for best results.
2. 2.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
3. 3.
   In a large pot, heat vegetable oil over medium heat. Add the sliced onions and cook until golden brown and caramelized. Remove half of the onions and set aside for garnish.
4. 4.
   To the pot, add the marinated chicken and cook until browned on all sides. Add the cinnamon stick and cloves.
5. 5.
   Add the soaked and drained basmati rice to the pot and stir gently to combine with the chicken. Pour in the chicken broth and season with salt.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked and the chicken is tender.
7. 7.
   Remove the pot from heat and let it rest, covered, for 5 minutes.
8. 8.
   Fluff the rice with a fork and transfer the Chicken Pulao to a serving dish. Garnish with the reserved caramelized onions and fresh cilantro.
9. 9.
   Serve hot and enjoy the flavors of Pashtun-style Chicken Pulao!

Treat your ingredients with care...

• Basmati rice — Rinse the rice thoroughly to remove excess starch before soaking. This will help achieve fluffy and separate grains.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their flavor.
• Cardamom powder — Use freshly ground cardamom for the best aroma and taste.
• Chicken broth — If using store-bought chicken broth, choose low-sodium options to control the salt content.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron strands to the rice while cooking.
• If you prefer a spicier pulao, add a chopped green chili or red chili flakes to the marinade.
• To make the dish more nutritious, add vegetables like carrots, peas, or bell peppers along with the chicken.
• If you don't have access to basmati rice, you can use any long-grain rice as a substitute.
• Leftover Chicken Pulao can be refrigerated and enjoyed the next day. Reheat gently in a pan or microwave, adding a splash of water if needed to prevent drying.

Serving advice

Serve the Pashtun-style Chicken Pulao as a main course dish, accompanied by a side of raita (yogurt sauce) and a fresh salad. It pairs well with naan bread or roti.

Presentation advice

To enhance the presentation, arrange the caramelized onions on top of the Chicken Pulao in an attractive pattern. Sprinkle some chopped fresh cilantro over the dish for a pop of color.