Pakistani · beginner
Karachi Dried Plum And Chicken Rice Skillet
A fragrance-rich one-pot rice skillet cooked with chicken, bright Sindhi spices, yogurt, and dried sour plums.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a deep wide skillet with a tight-fitting lid over medium heat and fry red onions for 10 minutes until deep golden.
- 02
Add chicken pieces and ginger garlic paste, stir-frying for 5 minutes until chicken turns opaque on all sides.
- 03
Stir in yogurt, Sindhi masala spice blend, and dried sour plums, cooking for 4 minutes until sauce begins to bubble.
- 04
Spread washed basmati rice evenly over top of the chicken mixture and carefully pour in water without disturbing the layers.
- 05
Bring to a rapid boil over high heat for 5 minutes until water reduces level with the rice surface.
- 06
Cover skillet tightly with lid, turn heat down to very low, and steam for 12 minutes.
- 07
Turn off heat, leave skillet covered to rest for 5 minutes, scatter fresh mint over rice, and fluff gently with a fork before serving.
A LITTLE KITCHEN KNOW-HOW
Dum Steaming
Cooking seasoned rice tightly sealed over low heat so locked steam gently cooks grains and absorbs ambient pot aromas.
Notes from the kitchen
- Do not stir the rice into the chicken layer before steaming; keeping layers separate prevents rice grains from breaking.
- Original home-cooking adaptation inspired by Pakistani; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
