In this one-pot meal, fragrant basmati rice simmers with chicken, spices, and coconut milk until it’s absorbed all of the delicious flavors in the pot. It’s inspired by recipe developer and food writer Shayma Owaise Saadat’s love of pulao, a rice dish with variations all over the world, including her native Pakistan. (Find Saadat’s Chicken and Tomato Pulao recipe here!) For fluffy, perfectly-cooked rice, Saadat employs time-honored techniques she’s learned from family members over time: 1. Start with the highest-quality basmati (she likes Daawat and Zebra brands.) 2. Layer a kitchen towel between the pot and lid to prevent condensation from dripping down into the rice below, which leads to mushiness. 3. Be patient: As tempting as it is to peek at the rice as it cooks, keeping the lid on creates steam that produces fluffy, evenly cooked grains. Once you get the hang of the technique, the sky’s the limit: Use canned chickpeas instead of chicken for a vegetarian option, or swap the kale for spinach or sliced zucchini. Saadat will also sometimes add crushed cardamom, cinnamon sticks, or whole cloves to the pot along with the turmeric and cayenne.
Ingredients
4 servings
1½ cups basmati rice
2 Tbsp. grapeseed or vegetable oil
1 large shallot, finely chopped
2 cloves garlic, finely chopped
1½ lb. skinless, boneless chicken thighs (6–8)
1 tsp. ground turmeric
½ tsp. cayenne pepper
2½ tsp. kosher salt, divided
1 13.5-oz. can unsweetened coconut milk
½ bunch Tuscan kale, ribs and stems removed, leaves thinly sliced crosswise into strips (about 2 cups)
Store-bought sliced pickled red chiles (optional)
Lime wedges (for serving)
Preparation
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Step 1
Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2″; let soak 30–45 minutes.
Step 2
Heat oil in a heavy pot with a wide base (preferably 10″) over medium-high. Add shallot and cook, stirring occasionally, until golden, about 3 minutes. Add garlic and cook, stirring until softened, about 1 minute.
Step 3
Add chicken, turmeric, cayenne, and 1½ tsp. salt. Cook, turning and moving around chicken thighs as needed, until chicken begins to turn opaque, about 2 minutes. Pour in ¾ cup water and bring to a simmer. Reduce heat to low, cover, and simmer, turning chicken once, until chicken is cooked through and very tender, about 20 minutes.
Step 4
Drain rice and add to pot with chicken, then add coconut milk and remaining 1 tsp. salt. Stir to incorporate and bring to a boil. Drape a kitchen towel over pot; cover with lid. Bring corners of towel up and over lid and secure with a rubber band. Reduce heat to lowest setting and cook, undisturbed, 15 minutes.
Step 5
Remove from heat and remove towel and lid. Arrange kale in an even layer over chicken and rice and cover with lid. Let sit until wilted, about 10 minutes.
Step 6
Divide chicken and rice among bowls. Top with chiles if using. Serve with lime wedges.