When you want the flavours of a biryani but a slightly speedier recipe, this pulao is a game changer! Sweetness from the cranberries and crunch from the almonds, you could easily serve this alongside a couple of curries, some raita and naan. Don’t forget the ice-cold beers!
Serves 4
Prep time: 5 minutes
Cook time: 35-40 minutes
Photography: Liam Desbois
Food Styling: Sonali Shah
Prop Styling: Megan Thomson
Season: Year-Round
Ingredients
2 Indian bay leaves
1 cinnamon stick
5 cloves
2 large brown onions, peeled and finely sliced
4 cloves of garlic, peeled
2 inch piece of ginger, peeled
2-3 green chillies
500g boneless, skinless chicken thighs chopped into large bite-sized pieces
1/2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
50g dried cranberries
300g rice
50g flaked almonds
Method
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Blitz together the garlic, ginger and green chillies until you have a paste. Add the cranberries to a heatproof bowl and cover with boiling water.
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Heat a wide-based non-stick saucepan over a medium heat with 2 tbsp vegetable oil. Once hot, add in the sliced onions with the whole spices and 1 tsp salt and cook for about 15 mins or until softened and caramelised. Then add in the ginger, garlic and chilli paste and fry off for 2 mins or until fragrant.
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Add in the chopped chicken with the spices and cook for another 6-8 min or until nicely browned all over. Drain the cranberries then add them in with the rice and 600ml water. Season generously with salt.
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Bring to the boil and once boiling reduce to a simmer and cover with a lid. Cook for 10-12 min or until all the water has been absorbed and the rice and chicken are cooked.
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Serve the pulao garnished with the flaked almonds.
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