Traditional Khaplu Recipe: The Taste of Northern Pakistan

Ingredients

1 cup of basmati rice
2 cups of water
1 whole chicken, cut into pieces
2 large onions, finely chopped
4 cloves of garlic, minced
1 tablespoon of ginger, grated
2 teaspoons of cumin seeds
1 teaspoon of turmeric powder
2 teaspoons of chili powder
1 teaspoon of garam masala
4 green chilies, slit
1 cup of yogurt
1/2 cup of chopped fresh coriander leaves
Salt to taste
4 tablespoons of cooking oil

Steps and instructions

Wash the basmati rice thoroughly under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot, bring the 2 cups of water to a boil. Add the soaked and drained rice to the boiling water. Cook the rice on a medium heat until it's 70-80% cooked. Drain the rice and set it aside.
While the rice is cooking, heat oil in a pan over medium heat. Add the cumin seeds and let them splutter. Then add the chopped onions, minced garlic, and grated ginger. Sauté until the onions turn golden brown.
Add the chili powder, turmeric powder, and garam masala to the onion mixture. Stir well and sauté for another 2 minutes.
Add the chicken pieces to the pan and stir well to coat them with the spice mixture. Cook the chicken on a medium heat for about 10 minutes or until the chicken is partially cooked.
Add the yogurt and green chilies to the pan. Mix well and cook on a low heat for another 10 minutes or until the chicken is fully cooked and the gravy is thick. Season with salt, to taste.
Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
In a large baking dish, spread a layer of the partially cooked rice. Layer half of the chicken curry over the rice. Repeat with another layer of rice and chicken curry, finishing with a layer of rice on top.
Sprinkle the chopped coriander leaves over the top layer of rice. Cover the baking dish with aluminium foil and bake in the preheated oven for 20-30 minutes, or until the rice is fully cooked and has absorbed the flavors of the curry.
Remove the dish from the oven and let it rest for 5 minutes before serving.

Tools for making

Large pot - For cooking the rice
Pan - For sautéing onions, garlic, and ginger
Baking dish - For layering the rice and chicken curry
Aluminium foil - To cover the baking dish while baking
Spatula - For stirring and mixing the ingredients
Knife - For chopping onions and cutting chicken
Cutting board - To use with the knife for cutting and chopping
Measuring cups - For accurate measurement of rice and water
Measuring spoons - For precise measurement of spices
Grater - To grate the ginger

Recipe variations

Use brown rice instead of basmati rice for a healthier option.
Replace the chicken with boneless lamb or beef for a different meat option.
For a vegetarian version, substitute the chicken with mixed vegetables like carrots, peas, and bell peppers.
Add vegetables like potatoes, cauliflower, or mushrooms to the chicken curry for added flavor and texture.
Include raisins and cashew nuts in the chicken curry for a touch of sweetness and crunch.
Experiment with different spices like cardamom, cinnamon, or cloves to enhance the flavor profile.
Create a layered biryani by alternating the rice and chicken curry with a layer of saffron-infused rice for an elegant presentation.
Garnish the dish with fried onions or caramelized onions for added flavor and texture.
Add a squeeze of lemon juice or sprinkle some mint leaves over the finished dish for a refreshing twist.
For a spicier version, increase the amount of chili powder or add some chopped green chilies to the chicken curry.

Recipe overview

Khaplu is an aromatic and flavorful dish that hails from the region of Baltistan in Pakistan. It is a layered dish that combines partially cooked rice and a spicy chicken curry, all of which is then baked together until the flavors meld and the rice is perfectly cooked. The resulting dish is a beautiful blend of spices and textures, with the tender chicken and fluffy, fragrant rice creating a hearty and satisfying meal. In this recipe, we'll walk you through each step of the process, from preparing and partially cooking your basmati rice, to creating your chicken curry with a variety of robust spices, and finally layering and baking your dish to perfection. The process might seem a bit intricate, but the end result is well worth the effort. Enjoy this culinary journey to Baltistan, with its unique flavors and cooking techniques. With a bit of patience and love, you'll have a delectable Khaplu dish to share with family and friends. Enjoy!

Common questions

Can I use any other type of rice instead of basmati rice?
Yes, you can use any other long-grain rice as a substitute for basmati rice. However, keep in mind that basmati rice has a unique aroma and flavor that adds to the authenticity of the dish.
Can I use boneless chicken instead of whole chicken pieces?
Yes, you can use boneless chicken pieces if you prefer. Adjust the cooking time accordingly as boneless chicken tends to cook faster than whole chicken pieces.
Is there a vegetarian version of this recipe?
Yes, you can make a vegetarian version by substituting the chicken with your choice of vegetables like potatoes, carrots, peas, or paneer (Indian cottage cheese). Adjust the cooking time as needed.
Can I make this recipe on a stovetop instead of baking in the oven?
Yes, you can make this recipe entirely on a stovetop. After layering the rice and chicken curry in the baking dish, cover it tightly with a lid and cook on a low heat for 20-30 minutes, or until the rice is fully cooked.
Can I adjust the spiciness of the dish?
Yes, you can adjust the amount of chili powder and green chilies according to your preference for spiciness. You can reduce or increase the quantities to suit your taste.

Serving dishes and utensils

Baking dish - A large baking dish is needed to layer and bake the Khaplu.
Aluminium foil - Covering the baking dish with aluminium foil helps to keep the moisture and flavors sealed while baking.
Large pot - A large pot is required to cook the basmati rice.
Pan - A pan is needed to sauté the onions, garlic, and spices, and cook the chicken curry.
Spatula - A spatula or a wooden spoon is useful for stirring and mixing the ingredients while cooking.
Strainer - A strainer is needed to drain the soaked rice and remove excess water.
Oven - An oven is required to bake the layered Khaplu dish.
Knife - A knife is needed to cut the whole chicken into pieces.
Cutting board - A cutting board provides a stable surface for cutting and prepping ingredients.
Measuring cups and spoons - Measuring cups and spoons are helpful for accurately measuring the ingredients.

Origin stories

Khaplu, also known as Khaplu Biryani, hails from the captivating Baltistan region of Pakistan, nestled in the lap of the Karakoram mountain range. This unique take on the traditional biryani was born in the royal kitchens of the Khaplu Palace, the residence of the Raja of Khaplu. Unlike traditional biryani, which can be fiercely spicy, Khaplu Biryani is known for its more subtle flavors, a reflection of the serene landscapes of its origin. What makes Khaplu Biryani truly unique is the technique of baking, rather than just cooking the rice and meat together. This method infuses the flavors more deeply into the rice, transforming a simple chicken and rice dish into a meal fit for a king. Just as the Karakoram range stands tall and regal, so does this dish with its royal lineage and rich melange of flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.