The BEST One Pot Recipe

Ingredients

• 4 tbsp oil or ghee
• 3 onions, sliced
• 10 cloves garlic
• 1.5 tbsp freshly grated ginger
• 750 grams chicken, bone in (about one medium sized chicken)
• 2 tbsp whole cumin seeds
• 4 tsp salt, or to taste

Whole spices to be wrapped up in a cloth

• 1 finger-sized piece whole cinnamon
• 2.5 tbsp whole coriander seeds
• 2.5 tbsp black peppercorns
• 2 bay leaf
• 10 green cardamoms
• 3 black cardamoms
• 5 whole cloves
• 0.5 star anise
• 2.5 cups white basmati rice, soaked for a minimum of 30 minutes

Instructions

1. Heat oil/ghee in a pot or pan and add the onions. Fry these until the onions become gold. Towards the end of this fry-time, add the garlic and ginger.
2. Add the chicken and cumin seeds. Fry the chicken well until it no longer remains pink and becomes to turn gold, stirring to ensure it doesn’t catch at the bottm of the pot.
3. Once the chicken is golden, add a half a cup of water and salt. Make a ball using the whole spices and the spice cloth and add this too. Cover with a lid and cook this for 20 minutes.
4. Uncover and add 3.5 cups of hot water. Bring this to a boil and then add the basmati rice. Give everything a good stir, being careful not to be to harsh.
5. Cook this on high until most of the water has dried out (this may take about 10 minutes)
6. Turn the heat down to the lowest setting. Cover with a tight lid, and allow the Pulao to steam-cook for 15-20 minutes
7. Fluff up with a fork and serve while hot