Spiced Chicken Pilau Recipe - Cooking Index
Spiced Chicken Pilau Recipe - Cooking Index
| 1/4 cup | 59ml | Ghee |
| 2 cups | 125g / 4.4oz | Onions - cut in thin slices (large) |
| 4 | Skinned boneless chicken - breasts, cubed (4 oz | |
| 1/2 teaspoon | 2.5ml | Turmeric |
| 2 cups | 320g / 11oz | Basmati rice |
| 3 3/4 cups | 888ml | Boiling chicken stock |
| 5 | Green cardamom pods - crushed use seeds only | |
| 1/2 teaspoon | 2.5ml | Ground cinnamon |
| 4 | Whole cloves | |
| 1/2 teaspoon | 2.5ml | Fenugreek |
| 1 teaspoon | 5ml | Salt |
| 3/4 cup | 177ml | Frozen green peas - thawed |
| 1/2 cup | 118ml | Unsalted cashews |
| 1/2 cup | 80g / 2.8oz | 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.
Source:
Cooking Light, Sept 1994, page 102
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