Chicken and Parsnip Pulao

Chicken and Parsnip Pulao
Photo by Scott Phillips


  • 3 lb. bone-in, skin-on chicken thighs (about 8)
  • 13 oz. (2 cups) Bhutanese red rice
  • 2/3 cup finely chopped radish
  • 1-½ Tbs. chopped fresh mint or cilantro
  • 1 tsp. chopped fresh dill or tarragon
  • 1 cup plain yogurt
  • 1 to 2 lemons, cut into wedges
  • + 8 more ingredients
    • 2 Tbs. peanut or vegetable oil
    • Kosher salt and freshly ground black pepper
    • ½ tsp. minced garlic
    • Kosher salt
    • 3 medium parsnips, peeled, quartered, cored, and cut into 1-inch pieces (about 1-½ cups)
    • 2 medium carrots, peeled and cut into medium dice (about 1 cup)
    • 4 ripe plum tomatoes, coarsely chopped (about 1-½ cups)
    • 2 medium yellow onions, coarsely chopped (about 2-½ cups)

Put the rice in a bowl and fill with cold water. Swish the rice with your fingers to release excess starch, then pour off the water. Repeat 2 or 3 more times until the water is less cloudy. Add enough cold water to cover the rice by about 1 inch, stir in 2 tsp. salt, and set aside to soak. Meanw...

View full recipe at Fine Cooking


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