Chicken yakhni pulao

• Chicken thigh fillets600 g
• Basmati rice350 g
• Brown onions300 g
• Natural yoghurt150 g
• Garlic5 cloves
• Fresh ginger1 piece

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the chicken thighs in a pan with the sliced ginger, the peeled garlic cloves, a teaspoon of cumin, a teaspoon of salt and 900 ml of water. Simmer for 20 minutes. Lift out the chicken and keep the broth.600 g chicken thigh fillets5 cloves garlic1 piece fresh ginger
2. Slice the onions. Heat 2 tablespoons of oil in a large pan with a lid over a medium heat and fry the onions for 10 minutes until golden. Add the chicken and the yoghurt and cook for 5 minutes.300 g brown onions150 g natural yoghurt
3. Rinse the rice and add it with 700 ml of the broth. Bring to the boil, cover and cook on a low heat for 15 minutes, until the rice has absorbed the liquid.350 g basmati rice
4. Take off the heat and rest, still covered, for 5 minutes. Fluff with a fork.

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