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 ...

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 ...

I love rice in all its forms and this recipe perfectly captures the essence of the Kabuli pulao from what I can remember. Lightly scented rice served with spinach and a sweet and savoury carrot ...