Yakni Pilau Chicken Rice
This is the first dish i learnt as an adult and still it is my speciality... There's only one word to describe it... Yum! When i'm cooking this for my husband and myself, i usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions.
Steps
Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods , peppercorns , 2 teaspoons salt and the onion stuck with cloves.
Simmer for approximately 2 hours.
Cool slightly , strain stock and measure out 4 cups.
Remove meat from bones , cut into bite-size pieces and set aside.
Wash rice thoroughly in water , drain in a colander and allow to dry for at least 1 hour.
Heat ghee in a large pot and fry sliced onion until golden.
Add saffron , garlic and ginger and fry for 1 minute , stirring constantly.
Add rice and fry 5 minutes longer over a moderate heat , stirring with a slotted metal spoon.
Add hot stock , garam masala , cardamom , 1 1 / 2 teaspoons salt , rose water , sultanas and reserved chicken pieces.
Stir well.
Cover pan tightly and cook over a very low heat for 20 minutes.
Do not uncover pot or stir rice during cooking time.
When rice is cooked , remove from heat and stand , uncovered for 5 minutes.
Fluff up rice gently with a fork.
Ingredients
chicken, cardamom pods, black peppercorns, salt, onions, cloves, long grain rice, ghee, saffron strand, garlic, ginger, garam masala, ground cardamom, rose water, sultana, almonds, green peas, hard-boiled eggs