Chicken Pulao

The recipe is easy to follow and make.
The Chicken Pulao has a rich and savory flavor.

The recipe requires several ingredients and preparation may take some time.

The Chicken Pulao recipe is high in protein and low in fat. The dish contains important nutrients such as vitamins A, C, and K.

	2 cups rice
	2 teaspoons kosher salt
	8 bone-in skin-on chicken thighs
	2 tablespoons peanut oil or 2 tablespoons vegetable oil
	2 medium yellow onions , coarsely chopped
	4 ripe plum tomatoes , coarsely chopped
	3 medium parsnips , peeled quartered cored cut into 1-inch pieces
	2 medium carrots , peeled and cut into medium dice
	1 -2 lemon , cut into wedges
	1 cup plain yogurt , at room temperature
	2/3 cup radish , minced
	1 1/2 tablespoons fresh mint leaves or 1 1/2 tablespoons fresh cilantro leaves , chopped
	1 teaspoon fresh dill or 1 teaspoon tarragon
	1/2 teaspoon garlic , minced
	kosher salt & freshly ground black pepper , to taste

1.	Rinse rice and drain. Cover rice with 3 cups of water in a saucepan. Add 1 teaspoon of salt, and bring the water to a boil. Reduce heat, cover and simmer until the rice is tender and the water is absorbed, about 18 minutes.
2.	Season the chicken thighs with salt and pepper. Heat oil in a large saucepan over medium-high heat. Cook the chicken in batches until golden brown, about 7 minutes per side. Transfer the chicken to a plate and set it aside.
3.	Add onions to the same saucepan and cook until browned, 6 to 8 minutes. Stir in tomatoes, parsnips, and carrots. Cook for 5 minutes. Stir in 1/2 teaspoon of salt and 2 cups of water. Bring it to a boil, then reduce heat, cover, and simmer until vegetables are tender, about 15 minutes.
4.	Add chicken on top of the vegetables. Pour in the yogurt and scatter the radishes over the top. Cover and cook over medium heat until the chicken is fully cooked, about 15 minutes.
5.	Turn off the heat and add fresh mint leaves or cilantro, dill or tarragon, garlic, lemon juice and toasted nuts. Serve with rice.