Chicken Korma Pulao
This variation of Biryani (preceding recipe) is spicier, creamier, and somewhat more complicated. Go easy on the cayenne: this is meant to be a fragrant dish, not a fiery one. Serve with Dal (page 433) or any Indian-style vegetable.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Put the butter in a large deep skillet, preferably nonstick, with a lid. Turn the heat to medium high. When the butter melts, add the chicken, skin side down. Brown it well, rotating and turning the pieces as necessary and sprinkling with salt and pepper, 10 to 15 minutes. Transfer the chicken to a plate and add the onions to the pan. Cook, stirring occasionally, until they soften, 5 to 10 minutes.
Step 2
Reduce the heat to medium and add the garlic, ginger, cinnamon, cloves, cardamom, coriander, cumin, cayenne, saffron, and some salt and pepper. Cook, stirring occasionally, for about 3 minutes. Add the rice and cook, stirring, until the mixture is well combined and the rice is glossy. Carefully add the yogurt and 1 1/2 cups hot water and stir. Nestle the chicken in the rice mixture and cover tightly. Adjust the heat so the mixture simmers gently.
Step 3
Cook for 20 to 30 minutes, until the liquid is nearly absorbed, the rice is tender, and the chicken is cooked through. If the mixture is soupy, boil out the excess water by turning up the heat a bit. If it is dry or the rice is undercooked (unlikely), add a little more water and continue to cook. Garnish with the cilantro and serve.
