Qalandari Chicken Pulao, for Ramadan

 

Here's a recipe for Qalandari Chicken Pulao, a flavorful and aromatic dish perfect for Ramadan iftar or dinner:

 

Ingredients:

For the Chicken Marinade:

• 1 kg chicken pieces, bone-in
• 2 tablespoons ginger-garlic paste
• 1 tablespoon red chili powder
• 1 teaspoon turmeric powder
• 2 tablespoons yogurt
• Salt to taste

For the Pulao:

• 3 cups basmati rice, soaked for 30 minutes
• 4 tablespoons ghee or oil
• 2 large onions, thinly sliced
• 4-5 green cardamoms
• 6-8 cloves
• 2 cinnamon sticks
• 2 bay leaves
• 1 star anise
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds, crushed
• 5-6 dried prunes (alu bukhara)
• 2 tablespoons raisins
• 2 tablespoons cashews
• 2 tablespoons almonds, sliced
• 2 tablespoons pistachios, chopped
• 1 tablespoon garam masala
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 4-5 green chilies, slit
• 5-6 cups chicken stock or water
• Salt to taste

For the Qalandari Spice Mix:

• 1 tablespoon black pepper, coarsely ground
• 1 teaspoon mace (javitri)
• 1 teaspoon nutmeg powder
• 1/2 teaspoon green cardamom powder
• 1/2 teaspoon rose petals, dried and crushed (optional)

Instructions:

1. Marinate the Chicken:

   • Mix all the marinade ingredients in a bowl.
   • Add chicken pieces and coat them well.
   • Refrigerate for at least 2 hours or overnight for best results.

2. Prepare the Qalandari Spice Mix:

   • Combine all the spice mix ingredients in a small bowl and set aside.

3. Prepare the Base:

   • Heat ghee or oil in a large, heavy-bottomed pot.
   • Add sliced onions and fry until golden brown.
   • Remove half of the fried onions and set aside for garnish.
   • To the remaining onions in the pot, add cardamoms, cloves, cinnamon, bay leaves, star anise, cumin seeds, and coriander seeds.
   • Sauté for 1-2 minutes until fragrant.

4. Cook the Chicken:

   • Add the marinated chicken to the pot and cook on medium-high heat for 8-10 minutes, turning occasionally until the chicken is seared.
   • Add half of the Qalandari spice mix and stir well.
   • Add dried prunes and cook for another 5 minutes.

5. Prepare the Rice:

   • Drain the soaked rice and add it to the pot.
   • Gently stir to coat the rice with the spices.
   • Add chicken stock or water, and salt. The liquid should be about 1 inch above the rice.
   • Bring to a boil, then reduce heat to low.

6. Layer and Steam:

   • Sprinkle the remaining Qalandari spice mix over the rice.
   • Add half of the nuts and raisins.
   • Sprinkle half of the mint and coriander leaves.
   • Add the green chilies.
   • Cover the pot with a tight-fitting lid. You can place a clean kitchen cloth between the pot and lid to seal in the steam.
   • Cook on low heat for 20-25 minutes until the rice is cooked and the liquid is absorbed.

7. Finishing Touches:

   • Once cooked, let it rest for 10 minutes without removing the lid.
   • Gently fluff the rice with a fork, being careful not to break the grains.

8. Serve:

   • Transfer to a serving dish.
   • Garnish with the reserved fried onions, remaining nuts, raisins, and fresh herbs.
   • Serve hot with raita or a simple salad.

This Qalandari Chicken Pulao is distinguished by its unique blend of aromatic spices and the sweet-savory contrast from the dried fruits and nuts. It's a hearty and satisfying dish that's perfect for breaking your fast during Ramadan.