Chicken Entertaining Main

Bengali chicken curry (pulao)

Name: Opel Kahn's Bengali chicken curry (pulao) recipe
Yield: 6
Ingredients: 100g ginger; 50g garlic paste; 4 chicken marylands; 175g ghee; 2 onions, finely chopped; 50g cashew; 1 tsp ground cumin; 1 tsp coriander; 40.00 ml plain yoghurt; 4 cloves; 4 smashed green cardamom pods; 2.00 cinnamon quill; 2 bay leaves; Coriander sprigs, to serve; Lime wedges, to serve; Pickled vegetables, to serve (optional – we used daikon and golden beetroot); 300g basmati rice; Pinch of saffron; 60g ghee, plus 45g extra; 1 bay leaf; 75g almond; 80g sultana

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by delicious. team

delicious. team

Jul 18, 2024

This comforting chicken roast pulao is a delicious, warming meal to serve to the whole family or to friends when entertaining on the weekend. Traditionally served in the Indian region of Bengal, this fragrant recipe features aromatic spices of cardamom, cloves, cumin and coriander to make the luxuriously rich roast chicken sauce with a pinch of saffron to create the iconic yellow-hued rice. Serve on cold, rainy days as the ultimate winter warmer.

This recipe is by Opel Kahn.

1/3 cup (100g) ginger paste
50g garlic paste
4 chicken marylands
175g ghee
2 onions, finely chopped
1/3 cup (50g) cashews
1 tsp ground cumin
1 tsp coriander
2 tbs plain yoghurt
4 cloves
4 smashed green cardamom pods
1 cinnamon quill
2 bay leaves
Coriander sprigs, to serve
Lime wedges, to serve
Pickled vegetables, to serve (optional – we used daikon and golden beetroot)

Pulao

1 1/2 cups (300g) basmati rice
Pinch of saffron
60g ghee, plus 45g extra
1 bay leaf
1 cinnamon quill
3/4 cup (75g) flaked almonds
1/2 cup (80g) golden sultanas (or regular sultanas)

Method

1.

Place ginger and garlic pastes in a large bowl. Season with salt flakes and freshly ground black pepper, and stir to combine. Add chicken and turn to coat well. Chill for at least 2 hours, or overnight, to marinate.
2.

Heat the ghee in a large deep frypan over medium heat. Remove chicken from marinade, reserving marinade. Cook chicken, in batches, for 4-5 minutes each side until light golden brown all over. Transfer to a plate.
3.

Add onion and cashews to pan and cook over medium heat, stirring occasionally, for 20 minutes or until well browned. Add ground spices and cook, stirring, for 1 minute. Add 3 cups (750ml) water, the yoghurt and the reserved marinade, and bring to a simmer. Simmer, stirring occasionally, for 10 minutes. Set aside to cool, then transfer to a blender and whiz until a smooth sauce.
4.

Return sauce to pan. Add the chicken, whole spices and bay leaves and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, for 25 minutes or until chicken is cooked through. Keep warm to serve.
5.

Meanwhile, for the pulao, rinse rice in a sieve under cold running water until water runs clear. Drain in sieve. Place saffron and 1 tbs warm water in a small bowl to soak.
6.

Heat ghee in a large saucepan over medium heat. Add rice, bay leaf and cinnamon, stirring until well coated. Add 600ml water, saffron and a large pinch of salt flakes. Bring to the boil over high heat, then reduce heat to medium-low and cook, covered, for 15 minutes until water is absorbed and rice is tender.
7.

When ready to serve, melt the extra 45g ghee in a medium frypan over medium heat. Cook the almonds, stirring often, for 2-3 minutes until lightly toasted. Stir through sultanas and remove from heat.
8.

Transfer the pulao to a serving bowl and top with almond mixture. Sprinkle the chicken with coriander and serve with lime wedges and pulao, with pickled vegetables alongside, if using.