Chicken Tomato Pulao

“A classic yakhni pulao is meticulously prepared by simmering basmati rice in an aromatic chicken, lamb, or goat broth,” says recipe developer and food writer Shayma Owaise Saadat. “Pulao is prepared in a myriad of ways, and goes by a variety of names in countries ranging from Iran to Afghanistan and India to Kazakhstan. 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.k.a. limoo omani), a dried lime with a sour, musky, complex flavor profile. The beauty of this one-pot dish is that you can use other types of meat, and if you are a vegetarian, you can substitute chickpeas. This pulao is lovely with a side of cucumber raita, a Shirazi salad, or aam ka achar (mango pickle). Whatever your condiment or side dish of choice may be, I recommend eating the rice scooped up with your fingers.”