Chicken Pulao from Leftover Chicken Curry

Ingredients

• Leftover chicken curry or karahi: 1 bowl (with meat)
• Rice: 1 cup, soaked 30 minutes
• Oil: 1 tbsp
• Onion: 1 medium, sliced
• Cumin seeds: 1 tsp
• Whole spices: 2 cloves, 4 peppercorns, 1 bay leaf
• Salt: 1/2 tsp (adjust to the curry)
• Water: about 1.5 cups
• Green chilli: 2

Method

1. 1
   Step 1

   Heat the oil in a pot, add the cumin and whole spices and fry for 30 seconds.

2. 2
   Step 2

   Add the onion and fry on medium heat for 5 minutes until golden.

3. 3
   Step 3

   Add the leftover curry with the meat and fry for 2 minutes so the masala blends with the onion.

4. 4
   Step 4

   Combine the curry gravy and water to make 2 cups total, add salt to taste and bring to a boil.

5. 5
   Step 5

   Add the soaked rice and green chillies. Cook on high heat until the water is level with the rice (5-7 minutes).

6. 6
   Step 6

   Turn the heat right down, seal the lid tightly and steam (dum) for 12-15 minutes. Serve with raita or salad.

Storage

Fridge for up to 2 days.