Yakni Pilau (Chicken Rice)

Name: Yakni Pilau (Chicken Rice)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 serving(s)
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)

Submitted by baraahnz

"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."

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photo by UmmIbrahim

Ready In:: 3hrs
Ingredients:: 18
Serves:: 6

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

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.
Simmer for approximately 2 hours.
Cool slightly, strain stock and measure out 4 cups.
Remove meat from bones, cut into bite-size pieces and set aside.
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!).
Heat ghee in a large pot and fry sliced onion until golden.
Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
Stir well.
Cover pan tightly and cook over a very low heat for 20 minutes.
Do not uncover pot or stir rice during cooking time.
When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
Garnish with almonds, peas and eggs.

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Reviews

This was 4.5 for us - we really enjoyed it. Next time I wouldn't add the cooked chicken to the rice until the end as ours was a tad dry. Otherwise, a lovely change!

Mellowpuff
I am upping my stars to 4 3/4! I had previously not enjoyed the rose water smell and taste of this as the one I had made it taste and smell extremely artificial but since I have bought a better rose water, more expensive, that is Iranian and I liked this so much more. I dont put as many peppercorns out of preference here and simmer the chicken along with a couple organic carrots, celery leaves and a celery stalk for even more flavor. (That is actually the main way I make chicken stock in general) I used Recipe #126026 toast blanched slivered almonds in a dry frying pan over medium high watching carefully and I also add the green peas of which I use the frozen type. I use white Basmati rice. I serve this with a fresh salad and it is delicious accompanied by Recipe #233411 (Turkish yogurt salad) I will make this again with the Recipe #233411 or another yogurt salad.

UmmBinat
I can't say anything better than what has already been said. This has become a family favorite because it is so delicious, and I enjoy making it also because it makes the house smell wonderful all day long. THANKS SO MUCH!

UmmIbrahim
OMG this is simply heavenly!!! If I could give it 10 stars I would. I did make a few changes, to simplify and to use what was on hand. Having already defrosted three boneless skinless chicken breasts, I decided to use those and to forego the whole chicken and homemade stock this once. In a stockpot, I browned one large sliced onion in butter for 5 minutes, then added the cut up chicken breast along with the garlic, 1 inch finely minced fresh ginger, saffron, 2 whole cloves, 5 black peppercorns, 3/4 teaspoon ground cardamom, and the garam masala, along with 1 cinnamon stick. I cooked and stirred for another 5 minutes until the chicken was no longer pink, then added the rinsed and drained basmati rice. Cooked and stirred the rice for a few minutes then added a couple dashes turmeric powder to achieve a nice yellow color, the rose water, 1 teaspoon kosher salt, the sultanas, and a 32 ounce box low sodium free-range hearty chicken stock, stirring well to combine. After bringing to a boil, I covered the pot and reduced the heat to a very low simmer for 15 minutes. When the rice was done, I stirred in a cup of frozen petite peas and some of the toasted almonds. YUM!!!! Not only wonderfully fragrant & delicious, but also beautiful!!! Thank you so much for this outstanding recipe, baraahnz!!! I will make this many, many times! :-D Becky

BecR2400
Delicious and simple! The stock was so tasty, i made extra the second time i made this dish and have stored it in the freezer. I didn't use sultanas or rose water.

In_A_Frenzy