I’m terrible at making rice. So, of course, the first rice recipe I blog about is this heavyweight. There are a wide variety of ways of making Shahi Pulao and Chicken Pulao – though not together. Truthfully, I got a little overwhelmed with my options. I like to think of this initial attempt as learning the method of making pulao. Thank my lucky stars that it turned out quite good. The rice was subtley sweet. The chicken had flavor, but I believe it can be improved.

Keep in mind: I don’t like sweet chicken, so I nixed the sugar in this recipe. If you must, a teaspoon of sugar is added after the cashews & raisins and before the onions. Therefore, caramelizing the onions. Yup, not gonna happen. Here’s what I did instead.

Ingredients

• 1 whole Chicken (quartered and skinned)
• 2 cups Basmati Rice (washed and soaked for 30 min.)
• 1 handful of crushed Cashews (unsalted)
• 1 handful of Raisins (unsweetened)
• 1/2 cup Cilantro
• 1/2 cup Mint leaves
• 4 Serrano Chilies (sliced)
• 2 medium Onions (sliced thin)
• 1/2 cup plain Yogurt
• 2 tbsp Garlic Paste
• 2 tbsp Ginger Paste
• 2 tbsp Canola Oil
• Salt to taste

What I did

Wash, quarter, and skin your bird. (I’m getting good at this. Took me all of 5 min.) Marinate in Yogurt, Garlic paste, Ginger paste, and Salt. Stick in the refrigerator for at least an hour.

Heat Oil in a large stock pot. Roast the Cashews and Raisins on medium heat.

Once the Cashews turn golden, add the sliced Onions and Salt. After the onions get some color, toss in the Cilantro, Mint, and Green Chilies. Keep stirring so nothing burns. Let cook for a couple minutes.

Add the Chicken along with the marinade. Increase the heat to medium high and brown the chicken.

Once the chicken is browned, put in the drained Rice. Add enough water to just cover everything. Bring to a boil.

Once the rice has soaked up most of the water, cover and lower the heat to low. Let it cook for 10 min then take it off the heat and let stand for another 10 min.

Serve and Enjoy!