Chicken Yogurt Pulao

Pulao, or pilaf, is a good one-pot dish that doesn’t require too much fussing over. To speed up the cooking time, I presoak the rice and cook the chicken separately. A salad and a side of plain yogurt are all you need.

The chicken

2 cups plain yogurt

2 garlic cloves

1 teaspoon garam masala (homemade or store-bought) 1 teaspoon coriander seeds

1 teaspoon black peppercorns

1 teaspoon fine sea salt

½ teaspoon ground turmeric

2 pounds chicken, bone and skin removed and cut into pieces

The pulao

2 cups basmati rice

2 tablespoons neutral-tasting oil 1 large red onion, cut into thin rings ½ teaspoon fine sea salt

4 cloves

3 green cardamom pods, cracked 1 black cardamom pod, cracked 2 bay leaves

2 tablespoons chopped cilantro 1 serrano pepper, chopped

To make the chicken: Blend the yogurt, garlic and spices together until smooth. Pat the chicken pieces dry and place them in a gallon-size zip-top bag with the marinade. Seal, shake to coat evenly, and refrigerate for 2 to 4 hours. Transfer the chicken and marinade to a medium saucepan and bring to a boil, then reduce heat to low, cover and cook until the liquid has reduced by about half and the chicken is tender, 15 to 20 minutes. Remove from the heat.

To make the pulao: Check the rice for any stones and then rinse in a fine-mesh sieve until the water is no longer cloudy. Transfer to a medium bowl, cover with water and let it sit for 30 minutes.

Heat 1 tablespoon of the oil in a Dutch oven, or heavy-bottomed pot with a lid, on medium-high heat. Once the oil is hot, add the onion and salt, saute for 5 minutes, cover with a lid, reduce heat to low and cook until the onions are evenly browned, 10 minutes, stirring occasionally. Add the second tablespoon of oil, then the cloves, cardamom and bay leaves and cook for 30 to 45 seconds. Drain the rice and fry it with the onions and spices for 4 to 5 minutes, until the grains are coated with the spices and oil.

Remove half of the rice from the Dutch oven. Add the chicken pieces in a layer over the rice. Add the remaining rice on top, pour the liquid from the chicken along with ½ cup water, and cover the pot with two layers of aluminum foil to form a seal, capping it with the lid. Cook on low heat for 30 minutes. Remove from heat and allow to sit, covered, for 10 minutes.

Carefully peel back the foil, garnish with the cilantro and serrano pepper, and serve hot or warm.