Yakni Pilau (Chicken Rice) |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is the first dish I learnt as an adult and still it is my speciality... there's only one word to describe it... yum! When I'm cooking this for my husband and myself, I usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions. Ingredients:
1 chicken |
4 cardamom pods |
10 whole black peppercorns |
3 1/2 teaspoons salt |
2 onions |
3 whole cloves |
2 1/2 cups long grain rice (i use basmati) |
5 tablespoons ghee |
1/4 teaspoon saffron strand (i leave this out) |
2 cloves crushed garlic |
1/2 teaspoon fresh grated ginger |
1/2 teaspoon garam masala |
1/2 teaspoon ground cardamom |
3 tablespoons rose water |
1/4 cup sultana |
1/4 cup fried almonds (optional) |
1 cup hot cooked green peas (optional) |
3 hard-boiled eggs, halves (optional) |
Directions:
1. Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
2. Simmer for approximately 2 hours.
3. Cool slightly, strain stock and measure out 4 cups.
4. Remove meat from bones, cut into bite-size pieces and set aside.
5. Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
6. Heat ghee in a large pot and fry sliced onion until golden.
7. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
8. Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
9. Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
10. Stir well.
11. Cover pan tightly and cook over a very low heat for 20 minutes.
12. Do not uncover pot or stir rice during cooking time.
13. When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
14. Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
15. Garnish with almonds, peas and eggs.
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