The difference between a pulao and biryani is that biryani is usually layers of cooked rice, while for pulao the rice and other ingredients are cooked together.
- 6 Lilydale free range chicken drumsticks
- 1 tsp turmeric
- 1 tsp salt
- ¼ cup ghee or vegetable oil
- 1 red onion, diced
- 2 garlic cloves, roughly chopped
- 2 tsp ginger, finely chopped
- 2 bay leaves
- 2 tsp brown mustard seeds
- 1½ tbsp Keen’s curry powder
- 3 cups basmati rice
- 2 tomatoes, finely diced
- ½ cup chopped coriander
- lemon wedges, to serve
- thick yoghurt, to serve
- Place the chicken into a large bowl and add the turmeric and ½ tsp of the salt. Rub to cover the chicken and set aside for 30 minutes.
- Heat your oven to 175C (fan). Heat a large, low casserole dish over medium heat and add the ghee (or oil). Fry the chicken until browned all over and remove from the pan. Add ¾ of the onion and fry for about 5 minutes until browned. Add the garlic and ginger and fry for a further minute until fragrant. Add the mustard seeds, curry powder and bay leaves and fry for just a few seconds until fragrant. Add ¾ of the tomatoes and all the rice and mix in the spices. Spread the rice over the base of the pan and add the chicken back on top. Add 2 cups of water (or stock) and the remaining salt (or to taste). Bring to a simmer and cover. Transfer to the oven for 20 minutes, then remove and stand for a further 10 minutes.
- Uncover, then scatter with the remaining onion and tomato, and the chopped coriander. Serve with lemon wedges and yoghurt.
Take a look at the recipes we’re currently loving or browse through our catalogue of all-time favourites.View Recipes
Vietnamese crunchy chicken bowlBy Gary MehiganServes 4Preparation 60 minsCooking 20 minsView Recipe
Siu mai with black vinegar & sesame dipping sauceBy Gary MehiganMakes 24Preparation 25 minsCooking 10 minsView Recipe
Vietnamese Chicken SaladServes 4Preparation 20 minsCooking 10 minsView Recipe