Yakni Pilau (Chicken Rice)

“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.”
READY IN:
3hrs
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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