Chicken Pulao


2 RawSpicebar's Black Cardamom Pods, Organic
1 tbsp RawSpicebar's Garam Masala, Freshly Ground
6 garlic cloves
2.5 cm piece ginger
2 tbsp natural yoghurt
450 ml vegetable or chicken stock or water
3 tbsp oil
6 cloves
5 cm piece cassia or cinnamon stick
4 bay leaves
6–8 green cardamom pods
1/2 large onion, thinly sliced
1 kg skinless chicken on the bone, cut into pieces
1 tsp ground cumin, plus extra for sprinkling
1 tsp paprika
1 tsp chilli powder
1 tsp ground turmeric
2 tsps salt, or to taste
250 g basmati rice, thoroughly washed
2 tbsp finely chopped coriander
1 lime, cut into wedges, to serve



Using a mortar and pestle, make a fine paste with the garlic and ginger. Set aside.

In a small bowl, mix together the yoghurt and stock or water. Set aside.

Heat the oil in a large heavy-based frying pan over a low heat. Add the whole spices and fry for 20 seconds, then add the onion and fry for 20 minutes, or until golden brown. Turn up the heat, then add the ginger and garlic paste and fry for 1–2 minutes.

Add the chicken, ground spices and salt and mix together well. Cover with a lid and cook for 8–10 minutes, stirring occasionally.

Add half the yoghurt stock, stir through, bring to the boil, cover and cook for a further 10 minutes, stirring occasionally.

Now add the rice and coriander and the remaining yoghurt stock. Bring to the boil, then reduce the heat, cover with a lid and cook for 16–18 minutes, or until the rice liquid has evaporated and the chicken and rice are tender. Remove from the heat and leave to rest for 5–7 minutes with the lid on. Sprinkle with ground cumin and serve immediately with lime wedges.


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