Kodi Pulao

Method

1. 1

   Marinate chicken: Cut 750g chicken into pieces. Mix with 1 cup yogurt, 1.5 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp garam masala and salt. Marinate 1 hour.

2. 2

   Wash and soak rice: Wash 2 cups basmati rice until clear. Soak 20 minutes. Drain.

3. 3

   Prepare whole spices: Keep ready 1 bay leaf, 4 cloves, 3 cardamoms and 1 cinnamon stick.

4. 4

   Heat ghee: Heat 3 tbsp ghee in a heavy pot. Add whole spices and fry 30 seconds.

5. 5

   Fry onions: Add 2 large thinly sliced onions. Cook on medium heat 12 minutes until deep golden.

6. 6

   Add marinated chicken: Add chicken with all yogurt. Cook on high heat 8-10 minutes until chicken starts to cook.

7. 7

   Add drained rice: Add drained rice and gently fold into the chicken masala for 2 minutes.

8. 8

   Add water: Add 3 cups warm water, salt and a pinch of saffron dissolved in warm milk. Bring to a full boil.

9. 9

   Cook covered: Reduce to lowest heat. Cover tightly. Cook 15-18 minutes until water is absorbed.

10. 10

    Rest and serve: Rest covered 5 minutes. Fluff gently with a fork. Kodi pulao should be fragrant with tender chicken. Serve with raita.