How To Make Chicken Pilau

How To Make Chicken Pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.

You Will Need:

• 3 cups (750ml) Basmati Rice
• 5 ½ cups (1380ml) water
• 2 strands of Saffron
• 1 stick of cinnamon
• 4 tbsp ghee
• ½ tbsp garlic and ginger paste
• 1 tsp garam masala
• 1 onion , thinly sliced
• 3 cloves
• 2 tbsp yoghurt
• 1 pinch of chilli powder
• 3 chicken breasts , skinned and cut into cubes
• 2 cardamoms , pods should be crushed
• 1 tbsp sultanas
• 1 tbsp blanched almonds
• 1 tsp salt
• 1 Large Saucepan
• 1 Frying Pan
• 2 large spoons for stirring

---

Step 1:

Wash Rice

Wash the rice until the water runs clear and then drain and set aside.

---

Step 2:

Heat Ghee and Add Spices

Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.

---

Step 3:

Mix Together

Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.

---

Step 4:

Add Water

Now add the water.

---

Step 5:

Bring To Boil

Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes

---

Step 6:

Cook Paste

Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.

---

Step 7:

Add Chicken

Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through

---

Step 8:

Stir and Serve

Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving