The concept of Yakhni Pilaou is cooking the rice in the stock of the boiled chicken/meat and whole spices. The final product is an aromatic dish bursting with flavours.
Ingredients:
- 1/2 a cut chicken, washed and cleaned⠀
- 1.5 onions thinly sliced⠀
- 1tsp whole cumin seeds⠀
- 1/2 a cinnamon stick⠀
- 2 cloves⠀
- 2 cardamom pods⠀
- 1 star aniseed⠀
- 2 cloves garlic, crushed⠀
- 2 green chillies, crushed⠀
- 1 cup rice, soaked in cold water and drained⠀
- 1 tomato, chopped finely⠀
- 1tsp ginger garlic paste⠀
- 1 tsp salt⠀
- 1 large potato, peeled and cubed⠀
- 1/2 cup frozen peas⠀
- 1/2 tsp garam masala⠀
- 1 tsp coriander powder⠀
- 1tsp cumin powder⠀
- 1 chicken stock cube⠀
Method:⠀
- Fry the onions in 1tbsp oil with the whole cumin seeds, cinnamon stick, cloves, cardamom pods, star aniseed, crushed garlic and *half* of the crushed green chillies. Let the onions go a deep brown.⠀
- Add the chicken, tomato, remaining green chilli, ginger garlic paste and salt. Let the water from the chicken burn a little (about 7-10 minutes on medium heat) and then add the potato, peas, garam masala, coriander + cumin powders. Continue to cook on medium heat, stirring occasionally until chicken is completely cooked through.⠀
- Add 2.5 cups cold water and bring to boil. Then, add the rice and chicken stock cube and switch to lowest heat. Once water has reduced and it at the same level as the rice, add generous dollops of butter on top, cover the pot and continue to cook on low until the rice is done. Don’t remove the lid until at least 20 minutes.
- Serve hot with salad, poppadoms and chutney. ⠀
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