A spicy mixture of rice and chicken, Chicken Pulao makes an exotic and attractive centrepiece for a buffet party. It needs
only a mixed salad and some well chilled white wine to complete the meal.
1 x 3 lb. chicken, cut into serving
pieces 1 bay leaf 6 peppercorns
1 teaspoon salt
12 oz. Basmati (long-grain) rice, washed, soaked in water for 30 minutes and drained
2 teaspoon chilli powder
1 teaspoon turmeric
2 teaspoon ground cumin 2 garlic cloves, crushed
5 fl. oz. yogurt
6 tablespoons vegetable oil 2 teaspoon saffron threads
1 large onion, sliced
2 tablespoons boiling water
2 tablespoons butter
1 onion, sliced
3 oz. seedless raisins
3 oz. almonds, blanched and quartered
Chicken Paprikash is a colourful dish of chicken, tomatoes and peppers.
Put the chicken pieces, bay leaf, pepper-corns and 2 teaspoon of the salt into a medium-sized pan. Add enough water to
half cover the chicken and bring to the boil over high heat. Cover the pan, lower the heat and simmer for 40 minutes or until the chicken is nearly but not quite cooked.
While the chicken is cooking, parboil the rice. In a medium-sized saucepan, bring 3 pints of water to the boil. Add the remaining salt and the drained rice.
After the water comes to the boil again, boil the rice for 1 minute. Remove the pan from the heat and drain the rice
through a strainer. Set aside.
When the chicken is cooked, remove the pieces from the pan. Strain the stock and reserve 10 fluid ounces .
In a shallow bowl, mix the chilli powder, turmeric, cumin, garlic and yogurt together. Coat the chicken pieces well with
In a large frying pan, heat 4 tablespoons of the oil. Add the chicken pieces and fry them over moderate heat for 10
minutes, or until they are lightly coloured on all sides. Remove the chicken pieces with tongs and set them aside on a plate.
In the same frying pan, fry the onion over moderate heat for 5 to 6 minutes or until it is golden brown.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180’‘C).
In a cup, soak the saffron threads in the water for 5 minutes. Divide the rice into 2 equal parts. Put one half in a bowl and pour the saffron over it. Mix well so that the rice is quite yellow.
In a large flameproof dish, melt the butter over moderate heat. Put in a layer of half the yellow rice, pressing it down
with the back of a spoon. Spread half of the onion on top and then place a layer of half the white rice. Put half the chicken on top. Layer again in the same order but leave a little of both the yellow and the white rice to just cover the last layer of the chicken.
Bring the reserved stock to the boil and pour it carefully over the rice and chicken. Cook for 2 minutes on top of the stove, cover the dish and place it in the oven. Bake for 30 to 40 minutes, or until the rice is quite cooked and all the liquid absorbed.
Meanwhile prepare the garnish. In a small frying-pan heat the remaining
2 tablespoons of oil over moderate heat. Add the onion and fry, stirring frequently, for 5 minutes. Add the raisins and almonds and fry for a further 5 minutes or until the onions are brown, the almonds golden and the raisins puffed up.
When the rice is ready, remove the dish from the oven. If you intend to serve directly from the flameproof dish, just
sprinkle the top with the garnish and serve. Alternatively, spoon the rice and chicken, including the crusty base, on to a heated serving dish. Sprinkle the garnish on top and serve