Cluck, Rattle & Roll
Chicken Carrot Pulao: Fragrant Rice Pilaf with Chicken, Carrots, and Saffron
55 minutes
Serves 4
DinnerIndian
Herb's take
This North Indian chicken pulao is a one-pot dinner symphony: juicy chicken, sweet carrots, warming spices, and buttery basmati rice. Along the way you'll master blooming whole spices and coaxing saffron’s color with a sneaky bit of warm milk.
Ingredients
Yield
4
Instructions
- 01Rub the chicken pieces with 1/2 teaspoon salt, half the yogurt, and turmeric powder. Let marinate while you prep the other ingredients.
- 02In a small bowl, soak the saffron threads in the warm milk to steep.
- 03Heat ghee and vegetable oil together in a large heavy-bottomed pot over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, bay leaf, and peppercorns. Sauté 1 minute until fragrant.
- 04Add sliced onions and cook, stirring, until deep golden brown, about 10-12 minutes.
- 05Stir in garlic and ginger. Cook 1 minute until raw smell fades.
- 06Add marinated chicken in a single layer. Sear on high heat 2-3 minutes per side until the pieces lose their pink color.
- 07Fold in the grated carrots and ground coriander. Sauté 2 minutes until the carrots soften.
- 08Drain the rice and add it to the pot. Gently stir to coat the grains in the spice oil.
- 09Pour in chicken stock, the remaining yogurt, and 1 1/2 teaspoons salt. Bring to a lively simmer.
- 10Reduce heat to low, cover tightly, and cook undisturbed for 18 minutes.
- 11Turn off heat. Drizzle the saffron-milk mixture evenly over the rice, cover again, and let rest for 8 minutes.
- 12Fluff rice with a fork, discarding the cinnamon stick and bay leaf. Gently fold in chopped cilantro and mint leaves.
- 13Serve pulao hot, garnished with extra herbs if desired, alongside raita or a squeeze of fresh lemon.
Want your own batch?
I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.