One-Pot Chicken Pilau

Name: One-Pot Chicken Pilau
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Cuisine: Pakistani
Ingredients: 500g basmati rice; 700g bone-in chicken pieces; 3 tbsp oil or ghee; 1 large onion, thinly sliced; 1 tbsp ginger and garlic paste; 2 medium tomatoes, chopped; 3 tsp Authentic Lahori All Purpose Mix; 150g natural yoghurt; 1 green chilli; 750–850ml hot chicken stock or water; 2 tbsp chopped coriander; Fried onions, optional

Everything in one heavy pan: deeply browned onions, bone-in chicken, then rice steamed on top until every grain is separate and stained with masala.

Prep

15 mins

Cook

45 mins

Total

60 mins

Serves

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Kitchen roadmap

Before you cook

The details that make or break this dish, mapped to the exact step where they matter.

Make sureDrain the rice thoroughly
Watch forTake the onions deep golden
Watch forCheck the liquid level
Avoid thisDo not stir or lift the lid

Ingredients

Cooking this? You will need the mix.Add to basket

Method

12 steps

Wash the rice until the water runs mostly clear.
Soak for 20 minutes, then drain.
Make sure
Drain the rice thoroughly
Wash until the water is mostly clear, soak, then leave it to drain. Surface water changes the stock ratio.
Heat the oil in a heavy saucepan.
Cook the onion for 10–12 minutes until deeply golden.
Watch for
Take the onions deep golden
Cook past pale gold to a deep, even brown, but pull them before any edges turn black.
Remove a small amount of onion for garnishing.
Add the chicken and brown for 6–8 minutes.
Add the ginger and garlic paste, followed by the tomatoes and AL Mix. Cook for 5 minutes.
Lower the heat and stir in the yoghurt gradually.
Cook until the masala thickens and coats the chicken.
Add the hot stock and green chilli.
Simmer until the chicken is approximately 80 per cent cooked.
Add the drained rice.
The liquid should sit around 1cm above the rice.
Watch for
Check the liquid level
Spread the rice flat. The hot liquid should sit approximately 1cm above it before the uncovered simmer begins.
Cook uncovered over medium heat until most of the liquid has been absorbed.
Cover tightly, reduce to the lowest heat and steam for 15 minutes.
Avoid this
Do not stir or lift the lid
Once covered, leave the rice over the lowest heat. Rest it for 10 minutes after switching off before fluffing gently.
Turn off the heat and rest for 10 minutes before gently fluffing the rice.
Finish with coriander, fried onions and lemon wedges.