- 6
Ingredients
- 750 g mixed chicken breast and thigh fillets, cut into 3 cm piecs
- 75 g ghee or 2T oil
- 2 x 5cm cinnanon quills
- 10 cloves
- 10 green cardamon pods
- 2 bay leaves
- 6 garlic, finely chopped
- 10 cm piece ginger, finely grated
- 2 large onions, halved, thinly sliced
- 1 T coriander seeds, roasted, ground
- 2 t cumin seeds, roasted, ground
- 1 t freshly grated nutmeg
- 1/2 t kashmiri or regular chili powder
- 400 g fresh or canned chopped tomatoes
- 1 t ground turmeric
- 2 c basmati rice
- 12 curry leaves
- chopped coriander leaves, to garnish
Preparation
Step 1
Preheat oven to 170C.
Season chicken lightly with salt and pepper. Melt ghee in a large, flameproof casserole over medium-high heat. Add the cinnamon, cloves, cardamom, and bay leaves and sizzle for a few seconds until aromatic. Reduce heat to medium low, add garlic and ginger and cook gently for 2-3 minutes. Add onion and cook, stirring occasionall, for 15 minutes or until very soft and lightly golden. Add ground coriander and cumin, nutmeg and chilli and fry for a further 2 minutes.
Stir in chicken and cook for 5 minutes or until lightly coloured all over. Add tomato, turmeric, 2 cups water, 2t salt and 1 t pepper and bring to a gentle simmer. Stir in rice and curry leaves. Bring back to a vigorous boil, stir once, then cover with a tight fitting lid. Transfer to the oven and bake for 20 miutes or until rice is tender and chicken is cooked through.
Remove pilau from the oven and stand for 5 minutes, then fluff it up with a fork. Serve sprinkled with chopped coriander.