A comforting Himalayan-inspired rice dish combining tender chicken, fragrant basmati rice and warming whole spices.
Nepalese Chicken Pulao is a hearty one-pot meal in which chicken is cooked with onions, ginger, garlic and aromatic spices before being combined with basmati rice. Cumin, cardamom, cloves, cinnamon, bay leaves and turmeric create a warm, savoury flavour that infuses the chicken and rice.
The chicken stock adds depth to the dish, allowing the rice to absorb the flavours as it cooks. Finished with crispy fried onions and fresh coriander, this pulao is well suited to family lunches, dinners and special gatherings.
Ingredients
750 g basmati rice (4 cups), soaked for 30 minutes
1 kg chicken
3 tbsp ghee
2 onions, sliced
1 tbsp ginger
1 tbsp garlic
1 tsp cumin
4 cardamoms
4 cloves
1 piece of cinnamon
2 bay leaves
1 tsp turmeric
1 tsp garam masala
Salt to taste
5½ cups chicken stock
Fried onions
Fresh coriander
Method
Prepare the Rice
Wash the basmati rice gently until the water is reasonably clear. Soak for 30 minutes, then drain and set aside.Fry the Aromatics
Heat the ghee in a heavy-bottomed pot. Add the sliced onions and fry until golden. Stir in the ginger, garlic, cardamoms, cloves, cinnamon and bay leaves.Add the Chicken and Turmeric
Add the chicken and turmeric, mixing well so the pieces are coated with the aromatic spices. Cook for approximately 10 minutes.Simmer in Stock
Pour in the chicken stock and simmer for 15 minutes. Remove the chicken and reserve the broth for cooking the rice.Cook the Rice
Add the drained rice to the reserved broth. Cover and cook over low heat for 20 minutes, until the rice is tender and has absorbed the liquid.Return the Chicken
Place the cooked chicken back into the pot. Add the garam masala and steam for another 5 minutes, allowing the flavours to combine.Rest and Garnish
Turn off the heat and let the pulao rest briefly. Garnish with fried onions and fresh coriander before serving.
Serve
Serve hot with cucumber raita, tomato achar, fresh salad and lemon. The cooling raita balances the warm spices, while the tangy tomato achar adds a lively contrast to the tender chicken and fragrant rice.