Assamese Chicken Pulao
Fragrant Joha rice and tender chicken come together in this simple yet elegant one-pot meal from Assam. Spiced with whole garam masala and a touch of ghee, it's a comforting dish perfect for any occasion.
For 4 servings
Prepare Rice and Marinate Chicken
- Wash the Joha rice under running water until the water runs clear. Soak it in enough water for 20-30 minutes, then drain completely in a colander.
- In a mixing bowl, combine the chicken pieces, whisked curd, 1/2 tsp of the salt, turmeric powder, and red chili powder.
- Mix thoroughly to ensure the chicken is evenly coated. Set aside to marinate for at least 15 minutes while you prepare other ingredients.
Sauté Aromatics and Spices
- Heat ghee in a heavy-bottomed pot or pressure cooker over medium heat.
- Once the ghee is hot, add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, and black peppercorns. Sauté for 30-45 seconds until they become fragrant and sizzle.
- Add the thinly sliced onions and cook, stirring frequently, for about 7-8 minutes until they turn a deep golden brown. This step is crucial for the flavor of the pulao.
Cook the Chicken
- Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
- Add the marinated chicken to the pot. Increase the heat to medium-high and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned and the moisture from the curd has mostly evaporated.
Combine and Cook the Pulao
- Add the drained Joha rice to the pot. Gently fold it with the chicken and masala for 1-2 minutes to toast the grains lightly. Be careful not to break the rice.
- Pour in 3 cups of warm water, the remaining 1 tsp of salt, and the garam masala powder. Stir gently just once to combine everything.
- Bring the mixture to a rolling boil. Then, reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 12-15 minutes, or until all the water is absorbed and the rice is perfectly cooked.
- Check that the chicken is cooked through to an internal temperature of 165°F (74°C). If using a pressure cooker, close the lid and cook on medium heat for 2 whistles, then turn off the heat.
Rest and Serve
- Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This step, known as 'dum', allows the steam to distribute evenly and makes the grains fluffy.
- After resting, open the lid and gently fluff the rice with a fork.
- Garnish with freshly chopped coriander leaves and serve hot with a side of raita, pickle, or a simple kachumber salad.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Joha rice is key for the authentic aroma, but good quality Basmati rice is the best substitute.
- 2Soaking the rice is crucial for fluffy, separate grains. Do not skip this step.
- 3Browning the onions well (until deep golden) adds a rich, sweet, and savory depth to the pulao.
- 4Use warm water to cook the rice. Adding cold water can halt the cooking process and affect the texture of the rice.
- 5Let the pulao rest for at least 10 minutes after cooking. This allows the steam to distribute evenly and finishes the cooking process perfectly.
Adapt it for your goals.
Vegetarian
Replace the chicken with 250g of paneer (add in the last 5 minutes of cooking) or 2 cups of mixed vegetables like carrots, peas, beans, and potatoes. Sauté the vegetables after the onions.
Richer FlavorRicher Flavor
Fry a handful of cashews and raisins in the ghee before adding the whole spices. Remove them and add back as a garnish at the end for a festive touch.
Spicier VersionSpicier Version
Increase the number of green chilies or add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Provides Sustained Energy
The carbohydrates from the Joha rice provide a steady source of energy to fuel your body and brain throughout the day.
Aids Digestion
The whole spices used, such as cloves, cardamom, and cinnamon, are known in traditional medicine to have digestive properties that can help soothe the stomach.
Probiotic Benefits
The use of curd (yogurt) in the marinade not only tenderizes the chicken but also introduces beneficial probiotics that support a healthy gut microbiome.
Frequently asked questions
Joha rice is a small-grain, aromatic rice grown in Assam, India. It has a unique, delicate aroma and flavor. If you can't find it, the best substitute is a good quality, aged Basmati rice.