Family Chicken Pulao Bake

A family-sized Pakistani chicken pulao started on the stove and finished in the oven for fluffy rice, tender chicken and an evenly steamed casserole.

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Finishing pulao in the oven gives gentle, even heat and removes the anxiety of scorching the base. Measuring the strained stock is the key to separate grains rather than wet rice.

Ingredients

• 600 g Aged basmati rice (rinsed and soaked for 30 minutes)
• 1.2 kg Bone-in chicken pieces (skin removed)
• 2.5 tsp Fine salt (divided)
• 80 ml Neutral oil or ghee
• 3 large Onions (thinly sliced)
• 2 tbsp Ginger-garlic paste
• 150 g Plain yoghurt (whisked)
• 200 g Green peas (frozen)
• 3 Green chillies (slit)
• 2 tsp Cumin seeds
• 1.5 tsp Black peppercorns
• 6 Green cardamom pods
• 6 Cloves
• 1 5 cm Cinnamon stick
• 2 Bay leaves
• 1.8 litres Hot water (approximately)
• 20 g Fresh mint (chopped)
• 20 g Fresh coriander (chopped)
• 2 tbsp Lemon juice

Step-by-step method

1. Rinse the basmati until the water is almost clear, soak for 30 minutes and drain. Heat the oven to 180°C conventional or 160°C fan and choose a deep 4-litre casserole with a tight lid.
2. Heat oil in a large oven-safe casserole over medium heat. Fry onions for 10 to 12 minutes until deep golden. Remove one-third with a slotted spoon and spread on a plate for garnish.
3. Add cumin, peppercorns, cardamom, cloves, cinnamon and bay leaves and stir for 30 seconds. Add ginger-garlic paste and cook for another 45 seconds without letting it burn.
4. Add chicken and 1 teaspoon salt, raise the heat and brown for 8 to 10 minutes, turning the pieces. The chicken will not yet be cooked through.
5. Lower the heat and add yoghurt a spoonful at a time, stirring after each addition. Add hot water and 1 teaspoon salt, cover and simmer for 18 to 20 minutes until the chicken reaches 75°C.
6. Lift the chicken to a clean plate and strain the stock, discarding the whole spices if preferred. Measure exactly 1.05 litres stock; top up with hot water or boil briefly to reduce if necessary.
7. Return measured stock to the casserole and bring to a strong simmer. Add drained rice, peas, chillies and remaining salt. Boil uncovered for 5 to 7 minutes until liquid drops just below the rice surface.
8. Nestle chicken into the rice, scatter over half the herbs and reserved onion, cover tightly and bake for 22 minutes. Remove from the oven and leave covered for 10 minutes; trapped steam finishes the centre grains.
9. Fluff from the edges with a fork, folding only a few times so grains stay intact. Add lemon juice and remaining herbs, check the chicken is piping hot, and serve from the casserole.