In this one-pot meal, fragrant basmati rice simmers with chicken, spices, and coconut milk until it’s absorbed all of the delicious flavors in the pot. It’s inspired by recipe developer and food writer Shayma Owaise Saadat’s love of pulao, a rice dish with variations all over the world, including her native Pakistan. (Find Saadat’s Chicken and Tomato Pulao recipe here!) For fluffy, perfectly-cooked rice, Saadat employs time-honored techniques she’s learned from family members over time: 1. Start with the highest-quality basmati (she likes Daawat and Zebra brands.) 2. Layer a kitchen towel between the pot and lid to prevent condensation from dripping down into the rice below, which leads to mushiness. 3. Be patient: As tempting as it is to peek at the rice as it cooks, keeping the lid on creates steam that produces fluffy, evenly cooked grains. Once you get the hang of the technique, the sky’s the limit: Use canned chickpeas instead of chicken for a vegetarian option, or swap the kale for spinach or sliced zucchini. Saadat will also sometimes add crushed cardamom, cinnamon sticks, or whole cloves to the pot along with the turmeric and cayenne.
