- Step 1
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 5 mins or until golden. Add the peppercorns, cloves, star anise, cinnamon bark, bay leaf, cumin, cardamom pods, garlic and ginger and cook, stirring, for 2 mins or until fragrant. Add the chicken and yoghurt and cook , turning, for 5 mins. Add 3 cups (750ml) water. Reduce heat to low. Cover and cook for 20 mins or until chicken is tender and cooked through.
- Step 2
Season with salt. Add the rice and stir to combine. Increase heat to medium-high and bring to the boil. Simmer for 5 mins until liquid has reduced slightly. Reduce heat to low, cover and cook for 20 mins or until the rice is tender and all the liquid has been absorbed.
- Step 3
Meanwhile, to make the topping, heat the oil in a large frying pan over medium-high heat to 170C (when the oil is ready a cube of bread will turn golden brown in 20 seconds). Add the onion and fry for 1 min or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel to drain. In a small bowl, soak the saffron in the warm milk.
- Step 4
Top the pulao with fried onion, saffron mik. Divide pulao among serving plates and top with coriander to serve.