This chicken yakhni pulao is made with mushk budji rice and a blend of aromatic spices. Top it with fried onions and serve hot with salan. To make this pulao, take a saucepan, add water to it and let ...

In a separate medium pot, heat remaining 1 tablespoon ghee over medium-high heat. Lay in chicken thighs, skin-side down, and sear until skin turns golden, about 4 minutes. Flip and cook until meat ...

You can also use leftover chicken seekh kebab in the preparation of this pulao recipe. Meanwhile, heat oil in a pan and add whole spices (cardamom, cinnamon, black pepper and bay leaf). Wait and let ...

The chicken in this classic Pakistani pulao recipe cooks in a spicy stock which is then used to flavour the rice. To make the chicken stock, put all the ingredients in a large saucepan with 2 ...

Pulao can be made in a variety of methods, including chicken, beef ... In a saucepan heat some oil, and fry dry spices i.e ...

Add the lentils to a large pan filled with 400ml/14fl oz hot water (you can use some chicken stock instead of ... Add half the onions and fry until they are golden brown and crispy.