This is a delicious adaptation of a village recipe from Laos. It's a one-pot wonder, perfect for busy families and mid-week, comfort food dinners.

Jungle Chicken Pulao

INGREDIENTS: ​

• 500 gms diced, boneless chicken thighs 
• 3 tsp ghee
• 1 carrot diced
• 1 green pepper quartered and sliced
• 4 plums, stoned and sliced
• 10 Cashews
• 12 Raisins
• 1 cup Basmati rice, washed and soaked for 20 minutes
• 2 onions, thinly sliced
• 2 tablespoon milk, warm
• 10 strands saffron 
• 1 cup water

FOR MARINADE

• 1/2 cup full-fat plain yogurt
• 1 teaspoon garam masala
• 1 teaspoon chilli powder
• 1/2 tablespoon ginger paste
• 1/2 tablespoon garlic paste
• 1 teaspoon salt
• 1/4 teaspoon ground turmeric 
• 1 tablespoon lemon juice
• 2 tablespoon mint leaves, chopped
• 2 tablespoon cilantro (coriander) leaves, chopped

​
WHOLE SPICES

• 1 stick cinnamon 
• 2 bay leaf 
• 5 cardamom pods
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon black peppercorns
• 4 cloves

METHOD:

Marinate the chicken:
Add chicken in a bowl with all the marinate ingredients. Mix well and refrigerate  for 30 minutes (or up to 8 hours).

Preparing the biryani:

1. Add the milk to a small bowl and warm it in the microwave. Add the saffron strands to it. Set aside.
2. Heat a lidded casserole pot on the stove. Add ghee, and then the cashews, raisins and plums.  Saute them for about a minute or two until they are lightly golden. Take out and reserve for later.
3. Add in the sliced onions. Cook them for about 10-12 minutes until onions caramelize. Stir frequently, so they don't stick to the bottom. Take out half of the caramelized onions.
4. Add the whole spices and saute for 30 seconds. Add the marinated chicken. Mix well and saute for about 10 minutes until the chicken is just cooked. Spread the chicken evenly on the base of the pot. Spread the rice evenly over the chicken. Spread the saffron soaked in milk on top of the rice. Then add the 1 cup of water to the pot. Cover and cook on medium/low for 20 minutes 
5. Scatter over the reserved caramelized onions, cashews, raisins and plums. Garnish with chopped cilantro leaves.