Chicken Pulao with pickled onions and tomato, raita and parathas

This is an excellent menu for those catering for a mixed bunch, some of whom like it hot and some who don't......but worry not - if everyone is up for the spice, feel free to crank up the pulao!

This Pulao is a combination and adaptation of multiple recipes actually - inspired of course by Mr Stein. Parathas and raitas can be found elsewhere on the blog - or simply invent your own spiced yoghurts. I suppose parathas aren't really necessary with a pulao....but hey, I was peckish.

Chicken Pulao, Paratha, Raita and Pickled Onion & tomato relish

Ingredients

Marinade

2 tsp Kashmiri chilli powder

1 tsp turmeric

2 tsp salt

4 cm / 20g ginger

4 cloves garlic

4 tsp lime juice

2 tbsp natural yoghurt

Pickled onions

2 medium red onions, halved and sliced as finely as you can with a knife, or mandolin them

1-2 large ripe fresh tomatoes, medium chop

2-3 fresh green chillies, finely chopped in rounds, seeds in

2 tbsp lime juice

2 tbsp white wine vinegar

1 tsp salt

Handful coriander, chopped, to serve

Stock

1 litre water

3 dried kashmiri chillies, ripped up into 3 pieces or so each

1/2 tsp grated nutmeg and/or 2 blades mace

2 indian bay leaves

2x 4cm cinnamon quills

4 green cardamom pods, lightly bruised

2 black cardamom pods, lightly bruised

4 cloves

1/2 tbsp (yes, tablespoon) fennel seeds

8cm/ 50g ginger, chopped

6 cloves garlic, chopped

1 large onion, chopped

Chicken Pulao

4 good sized skinless chicken breasts, cut cross grain into 2 or 3 pieces each

3 tbsp/ 15g ghee or vegetable oil

10 black peppercorns

2 medium red onions, finely chopped (or sliced if you prefer)

400g basmati rice (rinsed through in warm water 5 times and drained)

750ml stock (the one above - if you reduced too much, add water to make up 750ml)

Pinch saffron infused in 2 tbsp warm milk for 15 mins

55g cashew nuts fried in ghee until golden, to finish

Method

Place the yoghurt in a Nutri-bullet or similar mini food processor along with the garlic and ginger and blend. Transfer to glass bowl and add remaining marinade ingredients. Add the chicken pieces and mix thoroughly. Cover and place in fridge for at least an hour or preferably 3.

Next make the stock. Place everything in a pan, bring up to almost a boil, then turn down and simmer for 20 mins. Turn off heat, leave to cool and then strain, reserving the stock and discarding the sieved spices and onion.

Next, the pickled onions. Mix everything together in a bowl except the coriander. (Mix that through just before serving). 

Onto the Pulao! Heat the oil in large heavy based pan over medium heat. Fry the peppercorns for about 1 min then add the onions and fry until golden brown. Add the chicken with the marinade and cook for 10 mins. Add the rice, stir to coat in the oil, then add the stock. 

Bring to the boil, then reduce heat to low-medium simmer, cover with well fitting lid (or double up with foil as well as lid) and cook for 15 mins.

Use this opportunity to mix up your raita, cook your parathas and keep them warm.

Remove the Pulao from the heat, add the saffron milk, cover and rest for 5 mins.

Scatter with the cashews and coriander, and serve.