How To Make Chicken Pullao


* 3 cups (750ml) Basmati Rice
* 5 ½ cups (1380ml) water
* 2 strands of Saffron
* 1 stick of cinnamon
* 4 Tbsp ghee
* ½ Tbsp garlic and ginger paste
* 1 tsp garam masala
* 1 onion , thinly sliced
* 3 cloves
* 2 Tbsp yoghurt
* 1 pinch of chilli powder
* 3 chicken breasts , skinned and cut into cubes
* 2 cardamoms , pods should be crushed
* 1 Tbsp sultanas
* 1 Tbsp blanched almonds
* 1 tsp salt
* 1 Large Saucepan
* 1 Frying Pan
* 2 large spoons for stirring


Step 1:

Wash Rice

Wash the rice until the water runs clear and then drain and set aside.

Step 2:

Heat Ghee and Add Spices

Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.

Step 3:

Mix Together

Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.

Step 4:

Add Water

Now add the water.

Step 5:

Bring To Boil

Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes

Step 6:

Cook Paste

Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.

Step 7:

Add Chicken

Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through

Step 8:

Stir and Serve

Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving