Ingredients
Method
- Wash the rice thoroughly by rubbing the grains under running water until the water runs clear. Soak for 20-30 minutes.
- Heat mustard oil in a large, heavy-bottomed pot over medium-high heat until it just begins to smoke.
- Add the whole spices and dried chilies to the hot oil. Fry for 5-10 seconds, stirring gently. Be cautious as the spices may pop. Remove from heat briefly if needed to prevent burning.
- Add the sliced onions and cook for 7-10 minutes, stirring occasionally, until they are light golden brown. Avoid overcooking the onions, as they will affect the flavor of the rice.
- Add ¼ cup of water to the pot, then place the chicken pieces over the onions. Add ½ teaspoon salt, garlic paste, ginger, coriander powder, green chilies, and sliced tomatoes.
- Cook the chicken on medium-high heat, stirring occasionally until the chicken is no longer pink and the tomatoes have softened into the masala.
- Add the soaked, drained rice to the pot, then pour in warm water and add the lime juice (or lemon juice). Add the remaining salt. Gently stir once or twice to combine. Ensure all rice grains are submerged.
- Bring the mixture to a gentle boil over low-medium heat. Once bubbling, cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and cook for 10-15 minutes or until the water is absorbed.
- Turn off the heat and let the pulao rest for 15-20 minutes, undisturbed. This allows the rice to set and firm up.
- Fluff the rice gently with a soft spatula. Garnish with chopped coriander leaves and serve.
Nutrition
Notes
Perfect for a cozy weeknight meal, serve with raita or a light salad for a complete meal.