Food Menu

Chiken Pilau

Ingredients

Chicken Stock:

 1/2 chicken with bone (cut into pieces)

1 tsp ginger garlic paste

1 tsp cumin seeds

1/2 tsp salt

2 1/2 cups of water

 

Chicken Pilau:

 1/2 precooked boiled chicken (see above how to prepare)

2 cups of chicken stock(see above how to prepare)

1 cup rice (basmati rice)

 2 medium sized sweetpotaoes about 400g (peeled, washed and cut into large quarted chunks) 

5 tbsp of veg oil (I used sunflower)

1 & 1/2 large onion (finely chopped)

1 tbsp ginger garlic paste

2 fresh green chilli (partly slit)

whole spices:

 1 tsp cumin seeds

 1 cinnamon stick

 5 cardamom seeds

 6 cloves

 10 blackpepper corns

 1 heaped tsp pilau masala powder

 1 tsp tomato paste

salt to taste

 Extra Fresh Green chilies to garnish

Method

Toast and blend the pilau masala: In a medium saucepan over medium heat. 

Brown the onions by frying it in oil until it caramelizes. This should take about 10 to 15 minutes. Stir in the Garlic, ginger and serrano pepper.

Add the meat stock cubes, pilau masala, cilantro, bay leaves, and salt to taste and brown the meat for about 

Stir in the tomatoes and cook till it dissolves. Then stir in the potatoes.

Add water and bring everything to a rolling boil and leave the potatoes to cook for about 10 minutes.

Stir in the rice then cover tightly. You can use an aluminum foil to cover it first, this will help keep the steam in. Then place the lid over it and leave to cook on a low heat for 20 minutes until the liquid has been absorbed.

 Serve hot! You can sprinkle the rice pilaf with some chopped cilantro, then fluff with a fork. Enjoy.