Punjabi Yakhni Pullao: Rice with Meat and Potatoes

Nothing quite gets you salivating like the savory smells of onions, chicken and potatoes wafting through the house on a cold post-Thanksgiving Day lunch! Pullao is a staple in many Pakistani households. I ‘ve often resorted to using the pre-made seasoning mix aka Shan mixes. However, making this delicious one pot wonder is so easy even if you are doing it from scratch!

Ingredients

4 cups rice ( washed and soaked in 8 cups water)
2.5 lbs of chicken thighs boneless( about 6 -7 thighs), sliced in strips
1 ½ large onion thinly sliced + ½ cup brown dried onions
2 large russet potatoes cut in 1 inch chunks
2 tablespoons ginger garlic paste
Flavorings:
4 tespoon salt
1 tsp coriander powder
1 tsp black pepper
6 large black cardomoms
12 green cardamom pods
4 tsp cumin seeds
1 stick cinnamon
1 tsp cloves
1 tsp saunf/ fennel
3 tsp coriander seeds
½ teaspoon red chilli powder
2-3 dried bay leaves
2-3 chicken boullion cube
7 tablespoons oil

Directions

Wash and soak the rice while you prep the other materials.
Heat oil in a large bottomed deep pan. Choose a pan that will allow the rice to expand properly.

Fry onions till slightly brown ( changed color). How brown you get the onions is how brown the rice will appear in the end. I like to keep some extra brown onions for garnish for the end. You can fry these separately. Add chicken and potatoes with all the flavorings and ginger garlic paste and saute on high for another 10- 15 minutes till the chicken changes color.

Add rice along with the water. Lower the heat to medium. Put the cover on and let it come to a boil. Mix once in the beginning. Then, cover and keep cooking on med-low for 20 minutes. Finish by putting in a preheated oven 350F for an additional 30 minutes.
Serve with a Cucumber raita. ( Diced cucumbers mixed with dried dill and yogurt)

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