CHICKEN PILAO

CHICKEN PILAO 

INGREDIENTS FOR CHICKEN PILAO 

1 Kilo Chicken - cut into 8 to 10 Pcs 

1 Kilo Good Quality Basmati Rice 

1 Tablespoon Ginger Paste 

1 Tablespoon Garlic Paste 

3 Medium Sized Onions - Finely Sliced 

3 Tomatoes - Peeled and Quartered OR 1 Cup Yoghurt. (I have used Yoghurt)

1 Tablespoon Cumin Seeds 

1 Large sized Lime 

4 Heaped Tablespoons Pilao Masala 

Cooking Oil 1 & 1/2 cup 

1 Litre Water

Salt to taste 

INGREDIENTS FOR PILAO MASALA 

 

Enough For 1 Kilo Chicken 

10 1 inch sticks Cinnamon 

10 Cloves 

2 Teaspoons Black Peppercorn 

3 Pcs Star Anise 

1 Kernel of Nutmeg (crushed)

1 Teaspoon Fennel Seeds 

1 Tablespoon Coriander Seeds 

4  Pcs Brown Cardamom 

10 Pcs Small Cardamom 

Grind all the above and set aside 

DIRECTIONS 

Place a heavy based wide pan on heat. 

Add the oil. As soon as it heats up add the onions and stir fry until they brown well. Reduce heat. Add the cumin 

Seeds. Stir for a minute and add the ginger and garlic pastes. 

Keeping stirring for 2 minutes. Increase heat. Add the chicken and salt. Stir fry until chicken browns well.

Add the yoghurt OR tomatoes - whatever you are using. Add 4 Tablespoons Pilao Masala. Squeeze in the lime. 

Stir well to combine and add the water. Cover and let it come to a bubbling boil. Add the rice that you'll have washed and soaked for 20 minutes. Discard water that it was soaking in. Now stir gently as we don't want to break rice grains. Taste for salt and add more if necessary. Wait for water to almost dry up. Smoothen out the surface of the rice. Cover pan with aluminium foil. Cover with lid. Place on hot skillet or griddle. Reduce heat to very low and let simmer/stram for at least 15 minutes maximum. Minimum 10 

Minutes. Open and check if rice completely done. If not - re-cover and let steam for a few more minutes. 

Serve with chutney and/or Kachumer