Chicken and Mushroom Pulao - Pakistani food

Ingredients for Chicken and Mushroom Pulao:

• 300g basmati rice
• 2 tbsp oil
• 1 large onion chopped
• 3-4 garlic cloves, crushed
• 1 tbsp finely chopped fresh ginger
• 500g skinless, boneless, chicken tenderloins, trimmed and cut into small pieces
• 300g Swiss brown mushrooms, sliced
• 90g slivered almonds, toasted
• 1+1/2-2 tsp garam masala
• 1/2 cup plain yogurt
• 1 tbsp finely chopped fresh coriander, plus some extra for garnish

Method for Preparation of Chicken and Mushroom Pulao:

01Rinse the rice under cold water until the water runs clear. Drain and leave for 30 minutes.

02Heat the oil in a large saucepan over medium heat and stir in the onion, garlic and ginger.

03Cook, covered, for 5 minutes, or until the onion is browned.

04Increase the heat to high, add the chicken and cook, stirring, for 3-4 minutes, or until the chicken is lightly browned.

05Stir in the mushrooms, almonds and garam masala, Cook, covered, for another 3 minutes, or until the mushrooms are soft

06Remove the lid and cook, stirring, for 2 minutes or until the liquid evaporates.

07Remove the chicken pieces from the pan.

08Add the rice and stir for 30 seconds or until well coated in the mushroom and onion mixture.

09Pour in 375ml water and bring to boil, stirring frequently to prevent the ingredients from catching on the bottom of the pan.

10Cook for 2 minutes, or until most of the water has evaporated.

11Return the chicken to the pan, reduce the heat to low and steam, covered for 15 minutes, or until the rice is cooked.

12Meanwhile, combine the yogurt and chopped in a small bowl. Fluff the rice with a fork, then divide among serving bowls.

13Top with a dollop of yogurt mixture and garnish with coriander leaves.

Your Chicken and Mushroom Pulao is ready!!!