Lentils

1. Place 1/2 cup of washed lentils in a bowl and cover with enough hot water to completely submerge them. Cover the bowl and leave the lentils to soak for 30 minutes.
2. Once soaked, drain the 1/2 cup lentils well. Set aside half of the lentils for the chicken mixture and keep the remaining half for layering.

Rice

1. Place 2 1/2 cups washed rice in a large pot with enough water to cook the rice, add salt to taste, and 5 whole cloves.
2. Parboil the 2 1/2 cups rice until it’s about halfway cooked. Don’t cook it all the way through because the rice will finish cooking as the pulao steams. Drain the rice well and set it aside.

Onions

1. Heat enough oil in a large frying pan to fry 2 finely sliced onions.
2. Cook the 2 onions over medium heat, stirring now and then, until they’re nicely golden brown. Keep an eye on them because they can go from golden to burnt rather quickly.
3. Remove the golden brown onions from the oil and set them aside. You’ll use them in the chicken mixture and as the final topping.

Marinate the Chicken

1. Place 1 whole washed and cut chicken in a large bowl.
2. Add salt to taste, 2 tsp Durban masala, 1 tbsp garam masala, 2 tsp leaf masala, 1 tsp cumin masala, and 1 tsp fennel masala.
3. Add 1 chopped green pepper, half of the soaked lentils, and half of the golden brown onions to the seasoned chicken.
4. Mix the chicken, green pepper, lentils, golden brown onions, and spices really well. Cover and marinate for 30 minutes.

Vegetables

1. Place 2 peeled and diced carrots and 1 packet of peeled baby potatoes in a pot of water. Boil the carrots and baby potatoes until they’re about halfway cooked. Drain well.

Assemble the Pulao

1. In a large heavy-based pot with a tight-fitting lid, heat 5 tbsp oil and 1 tbsp butter over medium heat.
2. Add half of the parboiled 2 1/2 cups rice to the bottom of the pot.
3. Add the remaining half of the soaked lentils over the rice.
4. Add half of the partially cooked 2 carrots.
5. Spoon the marinated 1 whole chicken mixture over the carrots. Spread it out as evenly as you can so the chicken cooks properly.
6. Add the partially cooked 1 packet baby potatoes over the chicken.
7. Sprinkle over 1 chopped green chili, if using.
8. Add 1 cup whole kernel corn and peas.
9. Top with the remaining parboiled 2 1/2 cups rice.
10. Add the remaining partially cooked 2 carrots and the remaining lentils.
11. Finish with the remaining golden brown onions.
12. Mix 1 tsp saffron with 1 cup water. Spoon the saffron water evenly over the top of the rice, concentrating it around the surface rather than stirring the layers together.
13. Cover the pot tightly with a lid. If your lid doesn’t seal particularly well, place a clean tea towel under the lid, keeping the towel well away from the heat source.
14. Reduce the heat to low or medium-low and let the dish steam until the chicken is completely cooked through, the rice is tender, and the vegetables are fully cooked. This should take about 45 to 60 minutes, depending on the size of your chicken pieces and the pot you’re using.
15. Check the thickest part of the chicken with a meat thermometer. If the chicken needs more time, cover the pot again and continue cooking until done.
16. Once cooked, let the Chicken and Vegetable Pulao rest, covered, for about 10 minutes before gently fluffing the rice and serving.
17. Try not to stir everything into one big mixture. Keeping some of those lovely layers makes the dish look and taste better.

To Serve

1. Serve Chicken and Vegetable Pulao with a fresh Greek salad and plain Greek yoghurt. The cool yoghurt is especially good alongside the warm, spiced rice and chicken.