Spiced chicken pilau

Yield: 6 servings

Measure Ingredient
¼ cup Ghee
2 larges Onions, cut in thin slices
4 Skinned boneless chicken breasts, cubed (4 oz)
½ teaspoon Turmeric
2 cups Basmati rice
3¾ cup Boiling chicken stock
5 Green cardamom pods, crushed, seeds removed
½ teaspoon Ground cinnamon
4 Whole cloves
½ teaspoon Fenugreek
1 teaspoon Salt
¾ cup Frozen green peas, thawed
½ cup Unsalted cashews
½ cup Golden raisins
Green onion daisy (opt)
Red bell pepper strips (opt)
Fresh parsley sprig (opt)

Melt ghee in large saucepan. Add onions and chicken and fry 3 minutes, stirring constantly. Add turmeric and rice; cook 2 minutes, stirring constantly. Stir in stock, cardamom seeds, cinnamon, cloves, fenugreek and salt. Bring to a boil. Stir well, cover and cook gently 20 minutes.

Add green peas, cashews and raisins. Fluff mixture with a fork, cover and cook 10 minutes. Fluff again with a fork. Garnish with a green onion daisy, bell pepper strips and parsley sprig, if desired, and serve hot.

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