Spiced chicken pilau

Yield: 6 servings

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