A fragrant, ghee-rich chicken and rice pilaf perfumed with kewra water and whole spices, a fixture of Bangladeshi weddings and Eid gatherings. Unlike biryani, the rice and chicken are cooked together in one pot rather than layered, so every grain picks up the same flavor.
Fry the onions
Melt the ghee in a large heavy pot and fry the sliced onions until golden.
8 minBrown the chicken
Add the chicken, ginger paste, garlic paste, cardamom, cloves, cinnamon and bay leaves, and sear until the chicken is lightly browned.
7 minAdd yogurt and simmer
Stir in the yogurt, green chilies and salt, cover, and simmer until the chicken is nearly cooked through.
15 minSoak the saffron
While the chicken simmers, warm the milk slightly and soak the saffron strands in it.
5 minAdd the rice
Drain the soaked rice and add it to the pot, stirring gently to coat every grain in the chicken gravy without breaking the pieces.
2 minCook the polao
Pour in the hot water, drizzle over the saffron milk and kewra water, cover tightly, and cook on low heat until the rice is tender and the liquid is fully absorbed.
Rest and serve
Turn off the heat and let the polao rest covered for a few minutes, then fluff gently and serve topped with the fried cashews and raisins.
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