Chicken Pilaf

  Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilaf is a tasty dish with origins in Southern India. 

INGREDIENTS

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• 3 cups (750ml) Basmati Rice
• 5 1/2 cups (1380ml) water
• 2 strands of Saffron
• 1 stick of cinnamon
• 4 tbsp ghee
• 1/2 tbsp garlic and ginger paste
• 1 tsp garam masala
• 1 onion, thinly sliced
• 3 cloves
• 2 tbsp yoghurt
• 1 pinch of chilli powder
• 3 chicken breasts, skinned and cut into cubes
• 2 cardamoms, pods should be crushed
• 1 tbsp sultanas
• 1 tbsp blanched almonds
• 1 tsp salt

• 1 Large Saucepan
• 1 Frying Pan
• 2 large spoons for stirring

Method: 

. Wash the rice until the water runs clear and then drain and set aside.
. Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.
. Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.
. Now add the water.
. Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes
. Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.
. Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through.
. Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving