Food speaks. It isn’t always just about how it tastes, but also about the nostalgia it brings, and the memories it creates. A friend once spoke with great passion about how the food she cooks is the best way she knows how to communicate her culture to her kids, to instil a love for where she comes from, who she is, and who they are. Her words have stuck with me, especially since like her I too am raising Canadian kids who I hope will love their Pakistani heritage as much as their Canadian identity. That is where this kid friendly chicken pulao comes in. If you are looking for a flavorful more adult version (translation: more spices) then check out this fan favourite Chicken Pulao. I once posted on Instagram that my culinary autobiography would have to be called “The Pulao Diaries”. For someone who has next to no memory of eating chicken pulao as a child I now find myself making it at least every other week, sometimes more. It is a dish my children love, a dish that captures so many Pakistani flavors without setting tongues on fire. I suspect when my kids look back on their childhoods their memories will be scented with caramelized onions and the sound of the exhaust fan on higH.
No Yakhni Needed
Pulao purists will recognize that this isn’t an ‘authentic’ pulao in the sense that it is not a yakhni pulao (one made by creating a broth). While I adore those the reality is that I don’t usually have the time to make them. What Makes it Weeknight Friendly and Kid Friendly
This is a one pot meal Requires minimal chopping (2 onions) and minimal prep work Low spice level but still flavorful (thank you caramelized onions)
Cooking Basmati Rice
Rice can be finicky to cook - timing it so you get long grained beauties can be difficult, which is why it is important to find a brand of rice you like and stick with it to develop a good sense of how it cooks. For instance I know that Falak requires minimal soaking to cook perfectly and for a dish like this I am not likely to do the traditional 30-minute soak. Other brands of rice are sturdier and would do well with a pre cooking soak. If your brand of rice cooks especially quickly then feel free to reduce the water you use here as well.
Chicken for Pulao
For the chicken I usually have bone in breast pieces that the butcher cuts into 2 inch pieces and they work well. Leg pieces would naturally have both more flavour and more moisture.
Must Know Tips for DELICIOUS Pulao
1.) Do not do not do not use the jarred garlic and ginger pastes UNLESS you happen to have found one that doesn’t have the overarching smell and taste of vinegar. If you don’t feel like whizzing up purees then grate some ginger and crush the garlic (about 6 cloves) in a garlic press. 2.) Caramelize your onions! It is worth the few extra minutes. Bonus tip: A little splash of water after your onions take on that rich brown will really up both the colour and flavour. 3.) Weird rice that works: If your water evaporates too quickly then wet a clean tea towel, wring it out and put it between the pot and the lid. Conversely if the rice is too wet place a dry clean tea towel between the pot and lid to soak up the moisture.
