Chicken Yakhni Pulao (Pakistani Chicken and Rice)

Preparation

1. Step 1

   Place the rice in a large bowl and wash by soaking and draining a few times until the water runs clear. Fill up the bowl of rice with water one final time to soak the rice; set aside.

2. Step 2

   In a large heavy pot over high heat, combine the chicken, peppercorns, cloves, cinnamon, 1 teaspoon of the cumin seeds and 2½ cups water. When the water starts boiling, adjust heat to medium-low to maintain a simmer. Cover so the lid is ajar and cook 20 minutes. Transfer the chicken and broth to a large bowl and set aside.

3. Step 3

   Add ghee to the now-empty pot and heat on high for 45 seconds. Stir in the remaining 1 teaspoon cumin seeds. Add onion, ginger and garlic, and continue to cook, stirring occasionally until onion is golden, 7 to 10 minutes. Return the chicken pieces to the pot. Continue cooking on high until the chicken has darkened slightly, about 5 minutes. Stir in tomatoes, green chiles and yogurt.

4. Step 4

   Drain the rice and stir it into the pot along with 2½ cups of the reserved broth (along with any spices in the broth). Season with salt. Bring to a boil, then adjust heat to medium-low to maintain a simmer.

5. Step 5

   Wrap a kitchen towel around the lid of the pot so it’s covered from all sides (this ensures a seal and locks in moisture). Cover the pot with the wrapped lid. Continue cooking over medium-low, undisturbed, for 12 minutes. Turn off the heat and let the pulao rest for 10 minutes.

6. Step 6

   Remove the lid and fluff the pulao. Sprinkle with garam masala and cilantro and serve.