Chicken Tomato Pulao
"A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth. I learned to make this dish from my aunt Nilofer, and I borrowed some of her techniques and spices to create my Pakistani-style pulao. In my version, chicken thighs are simmered in a spiced tomato base along with rice and whole spices like cinnamon and bay leaf. As a nod to my Persian ancestry, I added one of my favorite Persian pantry staples, lemon omani, a dried lime with a sour, musky, complex ..."
INGREDIENTS
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2 cups high-quality basmati rice (such as Daawat, Zebra, or Zafrani Reserve)
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1½ lb. skin-on, bone-in chicken thighs (4–6)
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½ medium red or yellow onion
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2 garlic cloves
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1 2" piece ginger
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1 28-oz. can peeled whole tomatoes
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¼ cup grapeseed or vegetable oil
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1 tsp. ground cumin
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½ tsp. hot smoked Spanish paprika
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¼ tsp. ground turmeric
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2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
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½ tsp. crushed red pepper flakes
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1 bay leaf
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1 3" cinnamon stick
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1 lemon omani (dried black limes), or ½ lime, halved
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¼ bunch cilantro
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Feel free to use fresh tomatoes here—use three quarters beefsteak tomatoes (avoid plum tomatoes). If you are unable to find lemon omani, you can use ½ fresh lime. It won’t be a perfect substitute for dried lime, but you’ll get som
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