A light, fragrant one-pot pulao with tender meat and separated grains, made simple with ASAL Pulao Biryani.
Ingredients
- 500g chicken
- 400g basmati rice
- 1 ASAL Pulao Biryani pack
- 1 onion, sliced
- 3 tbsp ghee
- Whole spices and stock
Method
- Fry onion in ghee, add chicken and the ASAL Pulao Biryani mix.
- Pour in stock and bring to a boil.
- Add soaked rice, adjust liquid to one finger above the rice.
- Cover and cook on low until the water is absorbed.
- Rest 10 minutes, fluff and serve.
Chef's tips
- Bloom ASAL Pulao Biryani in hot oil for about 30 seconds before adding the main ingredients, it deepens the aroma.
- Adjust the heat with fresh green chilli, and stir in a spoon of yoghurt for a richer, milder gravy.
- Rest the dish for 5 minutes before serving so the spices settle, then finish with fresh coriander.
