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Chicken Pilaf

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    Source: www.ecurry.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B9, B12, C, D, E, P
    MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. (Serves 4-5)

    2. 2 Skinless Boneless Chicken Breast, cut into 1 pieces (Use Soy Chunks or Mushroom or Paneer/Indian Cheese for a Vegetarian Version)

    3. Few small potatoes, halved (Optional)

    4. 1/2 Cup Plain Greek Yogurt or any thick Plain Yogurt

    5. 1 Very Large Onion, sliced into half moons

    6. 1 Large Onion, sliced into thin half moons (For caramelizing & garnish)

    7. 2 Tablespoon grated Ginger or ginger paste

    8. 1 Tablespoon Garlic paste

    9. 1 Tablespoon Lemon Juice

    10. 3/4 Cup Fresh Mint

    11. 2 Stick of Cinnamon

    12. 3-4 Green Cardamom pods, bruised (The big black ones may be used too)

    13. Freshly ground Black Pepper

    14. 3-4 Cloves

    15. 1/4 Teaspoon Saffron threads

    16. 2 Tablespoons Milk

    17. 1 Tablespoon Orange Zest

    18. 1 Teaspoon Turmeric

    19. 1/2 Cup Unsalted Butter/ Ghee or Oil (Ghee or butter makes the dish more fragrant)

    20. 1 Tablespoon Oil

    21. 2 Cups Basmati rice

    22. 3/4 Cup Almonds (Soaked overnight & peeled)

    23. Salt & Black Pepper

    24. 1/2 Teaspoon Sugar

    25. 4 1/2 - 5 Cups Water

    Instructions Jump to Ingredients ↑

    1. Marinate the chicken pieces in the yogurt, lemon, salt, ginger paste & garlic paste for about an hour.

    2. Soak the saffron threads in warm milk.

    3. Wash the Basmati rice till the water runs clear. Keep it soaked in water for 45 minutes to an hour. Drain & set aside.

    4. Over medium heat, in a large pan with a lid, heat the Cinnamon, Cardamom & Cloves till fragrant. You cannot miss the aroma.

    5. Melt the butter/ghee/oil in the same pan along with the above spices. Add the sliced onions (only 1 sliced onion, save the other one) & fry till the onions start to brown.

    6. Separate as much marinade from the chicken as possible. Save the marinade & add the chicken pieces to the pan; Toss well along with the spices & onions & fry till you see brown spots on the chicken; Add the potatoes (if you are using them), rice & the almonds, stirring so the ghee/fat coats the rice, until glossy, for about 3-4 minutes.

    7. Pour in the saffron & the milk; add the turmeric, black pepper, orange zest, mint leaves, salt & black pepper & stir everything together.

    8. Combine the saved marinade with warm water, & whisk it so it is evenly mixed. Pour the water in the pan, stir everything together and bring it to a boil, then close the pan with a heavy lid and turn the heat down to very low. Cook like this for about 10–12 minutes, by which time the rice should have absorbed the liquid and be cooked through. Don’t peek.

    9. After about 12 minutes open the lid, & check to see if the rice is cooked. It is okay if the rice is slightly stiff, cover it back & switch off the heat. The heat & the steam will cook the rice & the chicken.

    10. While the rice is cooking, in a skillet heat the rest of the oil & add the rest of the onion & sugar & fry the onions till they are brown & caramelized. Add the caramelized onions to the pan, gently stir them in taking care not to mush up the rice. Cover it back & let it sit for at least 15 minutes for the flavors to infuse. (The caramelized onions imparts a fabulous aroma to the pilaf).

    11. For Vegetarian Options: Use Chickpeas, Vegetables, Paneer or Soy Chunks instead of meat. The rest of the procedure of cooking will be same .

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