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Masaledar Raseeli Chicken Pulao - Cooking with Kawish

Masaledar Raseeli Chicken Pulao

Embark on a culinary journey to the heart of Karachi with this exceptional Masaledar Raseeli Chicken Pulao, straight from the renowned Asad Pakwan Center. This masterpiece features juicy, flavorful chicken infused into perfectly cooked, separate grains of fragrant Basmati rice, offering a burst of warmth and comfort in every bite. It's a grand preparation, ideal for gatherings, designed to tantalize your taste buds and leave an unforgettable impression.
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Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours
Servings: 10 Persons
Course: Main Course
Cuisine: Karachi / Pakistani, Karachi Style / Pakistani
Calories: 600
Ingredients Method Video Notes

Ingredients
  

Main Ingredients
  • 2 kg Chicken cut into medium pieces
  • 2 kg Basmati Rice aged, washed and soaked for 30 minutes
  • 500 g Onions thinly sliced (divided)
  • 1.5 cups Cooking Oil
  • 3-4 medium Tomatoes sliced or chopped
  • 1 cup Yogurt whisked
Aromatics & Green Chilies
  • 3 tbsp Ginger-Garlic Paste
  • 8-10 Green Chilies whole or slit, adjust to taste
Whole Spices
  • 3-4 Bay Leaves
  • 2-3 Cinnamon Sticks 1-inch pieces
  • 8-10 Green Cardamom Pods
  • 3-4 Black Cardamom Pods
  • 10-12 Cloves
  • 1 tsp Black Peppercorns
  • 2 tsp Cumin Seeds
  • 1 tbsp Coriander Seeds lightly crushed
  • 1 tsp Fennel Seeds
Ground Spices & Seasoning
  • 3-4 tsp Salt to taste, divided for rice and chicken
  • 1.5-2 tsp Red Chili Powder adjust to taste
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Nutmeg & Mace Powder mixed
Special Additions & Garnish
  • 10-12 Dried Plums (Alu Bukhara)
  • 0.5 cup Fresh Coriander chopped, for garnish
  • 0.25 cup Fresh Mint Leaves chopped, for garnish

Method
 

Preparation
  1. Wash the Basmati rice thoroughly until the water runs clear. Soak the rice in fresh water for at least 30 minutes. Drain before par-boiling.
  2. Heat the cooking oil in a large, heavy-bottomed pot or karahi. Add half of the thinly sliced onions and fry until deeply golden brown and crispy. Remove the fried onions with a slotted spoon and set aside for garnish.
Cooking the Chicken Masala
  1. In the same oil, add the remaining sliced onions and all the whole spices (bay leaves, cinnamon sticks, green cardamom, black cardamom, cloves, black peppercorns, cumin seeds, crushed coriander seeds, fennel seeds). Sauté until the onions are light golden and the spices become fragrant.
  2. Add the chicken pieces and ginger-garlic paste. Increase the heat and 'bhunai' (sauté and brown) the chicken for 7-10 minutes until it changes color and is lightly browned on all sides. This step is crucial for flavor development.
  3. Add the sliced tomatoes, green chilies, red chili powder, turmeric powder, and 2 teaspoons of salt. Cook, stirring occasionally, until the tomatoes soften and the oil begins to separate from the masala.
  4. Stir in the whisked yogurt and dried plums (Alu Bukhara). Continue to cook on medium heat for another 5-7 minutes, ensuring the yogurt is well incorporated and the oil separates again. This forms the rich, 'raseeli' base.
  5. Add about 2-3 cups of water to the chicken masala, just enough to create a thick gravy. Cover and simmer on low heat for 15-20 minutes, or until the chicken is 70-80% cooked. Adjust salt to taste.
Par-boiling and Layering Rice
  1. While the chicken simmers, bring a large pot of water to a rolling boil. Add 2 teaspoons of salt and a small cinnamon stick. Add the drained Basmati rice and cook until it is 70% done (the grains should be elongated but still firm with a slight bite). Drain the rice immediately, reserving about 1/2 cup of the salted rice water.
  2. In a very large, heavy-bottomed pot suitable for dum cooking, spread half of the par-boiled rice evenly at the bottom. Top this with the entire chicken masala mixture, ensuring the chicken pieces are distributed.
  3. Sprinkle a generous portion of the reserved fried onions, half of the chopped fresh coriander, and half of the chopped mint leaves over the chicken layer. Then, gently spread the remaining par-boiled rice over this layer.
  4. Sprinkle the remaining fried onions, fresh coriander, mint, and the nutmeg & mace powder over the top layer of rice. Drizzle 2-3 tablespoons of the reserved salted rice water or plain water over the rice for moisture during dum.
Dum Cooking and Serving
  1. Cover the pot tightly with a lid (you can seal the edges with dough or a heavy towel to prevent steam from escaping). Place the pot on high heat for 5-7 minutes until steam builds up inside. Then, reduce the heat to very low and cook on 'dum' for 20-25 minutes.
  2. Once done, turn off the heat and let the pulao rest, still covered, for another 10-15 minutes. This allows the flavors to meld and the rice to fully steam.
  3. Gently fluff the pulao with a wide, flat spoon, mixing the layers without breaking the rice grains. Serve hot and enjoy the authentic taste of Asad Pakwan Center's Masaledar Raseeli Chicken Pulao!

Video

Notes

This pulao is best served hot with raita (yogurt dip) and a fresh salad. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in a microwave, adding a splash of water if needed to retain moisture.