How To Make Chicken Pilau

this is one of the weirdest pollo/pilau recipe I ve ever seen. For starters it does not originate in South India, rather chicken/lamb pollo is commonly found in Pakistan, Afghanistan, North India as well as Iran. You do not cook the rice in water, you cook in stock! thats the entire point of a "chicken" pilau. Additionally, you do not cook the meat separately, you use bone-in chicken to make stock (add all spices to the stock) and then add rice to the stock. It is a gazillion times better than this version.

use a wooden spoon. tis much healthier.

too much oily

She adds ghee to all her dishes thats the only way to make them taste great. How did she get an award she is not that great a cook. All her dishes are too oily. She needs to take some cooking lessons from Alfred Prasad. Two strands of saffron. What difference are they gonna make. This lady is bad choice for cooking Indian cuisine. She adds all the masalas at the wrong time in all her dishes. She does not know when to put the salt in her dishes. I think she should goto indian subcontinent and learn cooking there. Seriously...

I make it ten times better. First of all there's way too much rice for the amount of chicken she put in. Secondly, when I make it I use way more yogurt. And this method of cooking rice make it lumpy. I cook it Iranian style which makes it very fluffy and I combine the sauce in which the chicken is cooking with the rice. If she is truly an award winning chef, she's certainly not giving the right recipe.