Ingredients
-
1
-
4
-
10
-
3 1/2
-
2
-
3
-
2 1/2
-
5
-
1/4
-
2
-
1/2
-
1/2
-
1/2
-
3
-
1/4
Directions
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 , 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!, 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) 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 use the frozen type 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
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Steps
|
1
Done
|
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
Done
|
Simmer For Approximately 2 Hours. |
|
3
Done
|
Cool Slightly, Strain Stock and Measure Out 4 Cups. |
|
4
Done
|
Remove Meat from Bones, Cut Into Bite-Size Pieces and Set Aside. |
|
5
Done
|
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
Done
|
Heat Ghee in a Large Pot and Fry Sliced Onion Until Golden. |
|
7
Done
|
Add Saffron, Garlic and Ginger and Fry For 1 Minute, Stirring Constantly. |
|
8
Done
|
Add Rice and Fry 5 Minutes Longer Over a Moderate Heat, Stirring With a Slotted Metal Spoon. |
|
9
Done
|
Add Hot Stock, Garam Masala, Cardamom, 1 1/2 Teaspoons Salt, Rose Water, Sultanas and Reserved Chicken Pieces. |
|
10
Done
|
Stir Well. |
|
11
Done
|
Cover Pan Tightly and Cook Over a Very Low Heat For 20 Minutes. |
|
12
Done
|
Do not Uncover Pot or Stir Rice During Cooking Time. |
|
13
Done
|
When Rice Is Cooked, Remove from Heat and Stand, Uncovered For 5 Minutes. |
|
14
Done
|
Fluff Up Rice Gently With a Fork and Place in Dish, Again Using a Slotted Metal Spoon. |
|
15
Done
|
Garnish With Almonds, Peas and Eggs. |
