Indian-Style Chicken & Cauliflower Pulao

Method

1. 1

   Prep the ingredients

   On a cutting board, cut the chicken into pieces, rinse the basmati rice, break the cauliflower into small florets, dice the onion, mince the garlic, and grate the ginger.
2. 2

   Soften the aromatics

   Heat the olive oil in a large heavy pot over medium heat; add the onion, garlic, and ginger and stir often, seasoning with 1/2 tsp salt and a few grinds of black pepper.

   7 min
3. 3

   Brown the chicken

   Stir the curry powder into the pot, then add the chicken and turn the pieces with a wooden spoon to coat and brown them on several sides.

   8 min

   Tip: The chicken will finish cooking with the rice, so browning the outside is enough here.

4. 4

   Cook the pulao

   Stir in the cauliflower, basmati rice, frozen peas and carrots, and chicken broth. Bring to a boil over high heat, then cover and simmer over low heat without stirring.

   20 min

   Tip: Once covered, keep the heat low to prevent the rice from scorching on the bottom.

5. 5

   Rest the rice

   Turn off the heat and leave the pot covered; do not lift the lid while the rice rests.

   10 min
6. 6

   Taste and serve

   Fluff the rice gently with a fork. Taste and adjust with 1/4 tsp salt and a few grinds of black pepper, then serve warm.