Chicken Ka Salan and Tarkay Walay Chawal
A fragrant Pakistani chicken curry served with aromatic whole spice rice, perfect for family gatherings and special occasions
Instructions
- 1
Prepare the Salan (Curry)
Blend your onions, tomatoes, garlic, and ginger and put in a heavy-bottomed pot over medium-high heat. Cook it a bit until some of the liquid has evaporated. Then add you spices and yogurt. Cook that until the water from the yogurt evaporates. Finally, add in your chicken and cook it for 5 minutes in the thick masala.
- 2
Bhoon the Masala (Sauté Until Oil Separates)
After this add your oil and properly bhoon (fry) your chicken ka salan. This bhunao process is critical for developing deep flavor.
- 3
Finalizing Chicken ka salan
Once everything smells nice (its a feel - probably 10 minutes) add in your water to create your salan. Add water depending on desired gravy consistency. Bring to a boil, then reduce heat to low. Add slit green chilies and cover. Simmer for 20-25 minutes until chicken is tender. Garnish with fresh coriander.
- 4
Brown the Onions for Rice
In a separate large pot with a tight-fitting lid, heat oil over medium-high heat. Add sliced onions and fry until deep golden brown, about 8-10 minutes.
- 5
Toast the Whole Spices (Tarka)
Add black cardamom, cinnamon sticks, star anise, and cumin seeds. Sauté for 1-2 minutes until fragrant.
- 6
Add and Toast Rice
Drain the soaked rice and add to the pot. Gently stir to coat each grain with the spiced oil. Toast for 2-3 minutes on medium heat.
- 7
Cook the Rice
Add 6 (4 cup uncooked rice * 1.5) cups water and salt. Bring to a rolling boil. Let it boil until the water level drops and you see holes forming on the surface where steam is escaping.
- 8
Steam the Rice (Dum)
Reduce heat to the lowest setting. Cover with a tight-fitting lid. Steam for 15-20 minutes without opening the lid. This is the authentic Pakistani dum method for perfectly fluffy rice.
- 9
Serve
Fluff the rice gently with a fork. Serve with kachoomar salad (diced cucumber, tomato, and onion) and cooling raita.
Notes
• Bhunao Technique: The key to authentic Pakistani curry is properly bhunoeing (sautéing) the masala until oil separates. Don't rush this step. • Rice Soaking: Soaking basmati rice for 30 minutes helps achieve longer, fluffier grains. • Dum Method: Never open the lid while steaming — the trapped steam cooks the rice to perfection. • Make Ahead: The curry tastes even better the next day as flavors meld. Rice is best served fresh.
