Spiced chicken pilau
6 servings
Ingredients
| Quantity | 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) | ||
Directions
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.