Chicken Korma Pulao

Name: Chicken Korma Pulao
Yield: makes 4 to 6 servings
Ingredients: 3 tablespoons butter or oil; 1 chicken, 3 to 4 pounds, cut into serving pieces, or 2 1/2 to 3 pounds chicken parts, trimmed of excess fat; Salt and black pepper to taste; 2 large onions, sliced; 1 tablespoon minced garlic; 1 tablespoon peeled and minced fresh ginger; 1 cinnamon stick; 3 whole cloves; 6 cardamom pods; 1 tablespoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon cayenne, or to taste; Pinch of saffron threads or 1 teaspoon ground turmeric; 1 1/2 cups basmati rice; 1 1/2 cups yogurt; Chopped fresh cilantro leaves for garnish

December 14, 2011

This variation of Biryani (preceding recipe) is spicier, creamier, and somewhat more complicated. Go easy on the cayenne: this is meant to be a fragrant dish, not a fiery one. Serve with Dal (page 433) or any Indian-style vegetable.

Recipe notes

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