Holidays & Special Occasions
Polao with Roast Chicken
Ingredients
- - 500 g (2 1/2 cups) fragrant chinigura or basmati rice, soaked 20 minutes
- - 4 tbsp ghee
- - 1 onion, thinly sliced
- - 4 green cardamom pods
- - 2 cinnamon sticks (5 cm / 2 in each)
- - 4 cloves
- - 2 bay leaves
- - 750 ml (3 cups) hot water or light chicken stock
- - 1 tsp sugar
- - Salt, to taste
- - 8 chicken drumsticks or thighs
- - 150 g (1/2 cup) plain yogurt
- - 2 tbsp ginger-garlic paste
- - 1 tsp red chilli powder
- - 1 tsp cumin powder
- - 1 tsp garam masala
- - 2 tbsp vegetable oil
- - 1 tbsp lemon juice
Method
- Marinate the chicken with yogurt, ginger-garlic paste, chilli powder, cumin powder, garam masala, oil and lemon juice, and refrigerate for at least 1 hour.
- Preheat the oven to 200°C (400°F). Arrange the marinated chicken on a roasting tray and roast for 35-40 minutes, turning once, until cooked through and lightly charred at the edges.
- Meanwhile, heat the ghee in a heavy pot and fry the onion until golden.
- Add the cardamom, cinnamon, cloves and bay leaves, frying until fragrant.
- Drain the soaked rice and add it to the pot, stirring gently to coat in the ghee for 2-3 minutes without breaking the grains.
- Pour in the hot water or stock, add the sugar and salt, and bring to a boil.
- Reduce heat to the lowest setting, cover tightly, and cook for 15-18 minutes until the rice is tender and the liquid is absorbed.
- Let the polao rest, covered, for 5 minutes, then fluff gently with a fork.
- Serve the polao alongside the roasted chicken pieces.
Introduction: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as Eid celebrations and weddings across Bangladesh.
Cultural Background: Fragrant polao paired with whole roasted chicken pieces is a festive centrepiece served during Pohela Boishakh, the Bengali New Year, as well as Eid celebrations and weddings across Bangladesh. The polao is subtly sweet and fragrant with ghee and whole spices, a deliberate contrast to the deeply spiced, richly marinated roast chicken.
Tips: Keep the lid tightly sealed while the rice steams to trap the fragrant steam, which is essential to properly cooked polao.
Variations: Beef or mutton can replace chicken for an equally festive alternative, adjusting roasting time accordingly.
Vegetarian/Vegan: Not vegetarian; the polao alone, made with vegetable stock, can be served as a vegetarian side dish.
Storage: Refrigerate polao and chicken separately in airtight containers for up to 3 days.
Reheating: Reheat the polao with a splash of water on the stovetop or in the microwave; reheat the chicken in an oven at 180°C (350°F) until warmed through.
Nutrition: Per serving (approx.): 520 kcal, 32 g protein, 22 g fat, 48 g carbohydrates, 2 g fibre
FAQs:
Q: – Can I cook the chicken on the stovetop instead of roasting?
A: Yes, pan-sear and then simmer covered until cooked through, though the charred edges will differ.
Q: – What rice works best for polao?
A: Chinigura or a good-quality aromatic basmati rice both work well.