CHICKEN, RICE AND SPICE

Biryani or pilaf or pilau? Let’s not debate. We’re just going to call this week’s recipe a chicken pilaf and trust that you can sense the wonderful colours, flavours and aromas and be inspired to try it, no matter its culinary heritage.

Combining chicken and some stock with spices, herbs, a few other bits and pieces, and rice results in a one-pot wonder. And by using free-range chicken, home-made stock and aged, extra-long, basmati rice (the top shelf choice for Indian rice) your dish will have even greater depth of flavour and aroma.

The pilaf is deeply satisfying to cook and, of course, to eat. To make a feast of it, serve with radish raita, some chutneys, pappadams, and a few spiced vegetable dishes. Are you salivating yet?

Caren

Chicken and Rice pilaf pic.JPG
Chicken and Rice green bean pic.JPG

CHICKEN PILAF

Serves 6

60      gm ghee or vegetable oil
6        free-range chicken thigh fillets, cut in half
1         teaspoon sea salt
2        onions, thinly sliced
3        garlic cloves, minced
30      gm piece fresh ginger, minced
1         teaspoon each paprika, chilli flakes, ground cinnamon, ground turmeric,
2        teaspoons each cumin seeds, mustard seeds, fennel seeds
20      fresh curry leaves, plus extra for garnish
400    gm aged, extra-long basmati rice (we use Banno brand available at Indian grocery                              stores)                                                             
750    ml chicken stock, preferably home-made
½       cup sliced almonds
¼       bunch fresh coriander, leaves only
          Greek yoghurt to serve, optional

Pre-heat to medium a large, thick-based fry pan that has a lid.

Melt the ghee or oil and then add the chicken pieces. Season with half the salt and brown on both sides. Remove the chicken from the pan and set aside.

Add the onions and the remaining salt to the pan and cook over low heat until the onions are soft and lightly coloured, about 10 minutes. Stir in the garlic, ginger, all the spices and the 20 curry leaves, and cook for another 2 minutes until fragrant.

Add the rice and stir to coat all the grains.

Place the 12 pieces of chicken around the pan and then add the chicken stock. Bring to the boil. Lower the heat and cover the pan with the lid. Cook for 25-30 minutes, without stirring.

Test the rice and cook for longer if required. You may need to add ¼- ½ cup of boiling stock or water if there is no liquid left. 

Remove from the heat and set aside for 10 minutes.

Dry fry some curry leaves and the sliced almonds.

Fluff the rice with a fork and then garnish with the extra curry leaves, almonds and coriander leaves. Take the pan to the table and serve the yoghurt separately if using.

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