My Chicken Pilau @singh4supper291

Chicken Pilau I don’t have the time or the patience to make a Biryani. I certainly wouldn’t want to make a quick biryani as it wouldn’t do any justice to the dish. However, let me introduce to you something which I consider to be just as flavoursome and it’s a centre piece when I have guests for dinner. My Chicken Pilau. The rice takes on all the flavour as it’s cooked in the stock. The initial recipe was taken from the lovely Parveen Ashraf (The Spice Queen). She’s an amazing cook and you can buy her cookbook from Amazon or directly from her website https://www.parveenthespicequeen.com I’ve slightly adjusted it for my tastebuds. Remember, the beauty of recipes is that it’s a guide. Chop and change as you go along. INGREDIENTS 500g White Basmati Rice (2 mugs) 750ml Boiling Water (3 mugs) 800g Chicken thighs boneless cut into three pieces 4 Tbsp Olive Oil 2 Medium Onions thinly sliced 2 Black Cardamom pods, 5 Green Cardamom pods, 4 Cloves, 8 Pepper Corns, all lightly crushed in Pestle Mortar 3 Dried Bay Leaves 3 Tsp Garam Masala 2 Tsp Cumin Seeds 3 Birdseye Chilli chopped 3 Crushed Garlic Cloves 2 Tsp Salt Handful Coriander and Spring Onion to garnish. Method Wash your rice in cold water until the water runs clear. This is to remove any excess starch and ensures you have fully rice. Heat your Olive Oil in a large pan. Add your Cumin Seeds along with 2 Black Cardamom pods, 5 Green Cardamom pods, 4 Cloves, 8 Pepper Corns, and fry for around 30 to 60 seconds. Be careful not to burn the spices. Add your onions, and fry until dark down. The darker your onions, the darker the colour of your rice. I always say that the colour of the onions dictates the colour of your rice. Once your onions have turned dark brown, add a splash of water and cover and cover immediately. Turn heat to low and cook for 1 minute. Add the tomatoes, garlic, garam masala, chilli and cook for 5 minutes on a medium heat until the tomatoes breakdown. You can always add a splash of water if you notice it sticking. Add your chicken and ensure it’s all coated in that lovely mixture. Continue to cook for 5 minutes and then add in 750ml boiling water. Add your rice, bay leaves and salt. Bring to the boil, check for seasoning, reduce heat to low, place lid and cook for 10 minutes. After 10 minutes, turn off the heat but DO NOT life the lid. Leave the rice to cook in the residual heat for a further 10 minutes. After the final 10 minutes, fluff up the rice with a fork and garnish with Spring Onion and Coriander. I love serving my chicken pilau with a refreshing Cucumber Raita. Enjoy foodies. #indian #chickenrecipe #rice #biryani