Yakni Pilau (Chicken Rice)

baraahnz's Note:

This is the first dish I learnt as an adult and still it is my speciality... there's only one word to describe it... yum! When I'm cooking this for my husband and myself, I usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions.

• Total Time: 3 hrs
• Prep Time: 30 mins
• Cook Time: 2 hrs 30 mins

Ingredients:

Servings: 6

• 1 chicken
• 4 cardamom pods
• 10 whole black peppercorns
• 3 ½ teaspoons salt
• 2 onions
• 3 whole cloves
• 2 ½ cups long grain rice (I use basmati)
• 5 tablespoons ghee
• ¼ teaspoon saffron strand (I leave this out)
• 2 cloves crushed garlic
• ½ teaspoon fresh grated ginger
• ½ teaspoon garam masala
• ½ teaspoon ground cardamom
• 3 tablespoons rose water
• ¼ cup sultana
• ¼ cup fried almonds (optional)
• 1 cup hot cooked green peas (optional)
• 3 hard-boiled eggs , halves (optional)

Directions:

1. Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
2. Simmer for approximately 2 hours.
3. Cool slightly, strain stock and measure out 4 cups.
4. Remove meat from bones, cut into bite-size pieces and set aside.
5. Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
6. Heat ghee in a large pot and fry sliced onion until golden.
7. Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
8. Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
9. Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
10. Stir well.
11. Cover pan tightly and cook over a very low heat for 20 minutes.
12. Do not uncover pot or stir rice during cooking time.
13. When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
14. Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
15. Garnish with almonds, peas and eggs.

Reviews

[Mellowpuff]

This was 4.5 for us - we really enjoyed it. Next time I wouldn't add the cooked chicken to the rice until the end as ours was a tad dry. Otherwise, a lovely change!

[UmmBinat]

I am upping my stars to 4 3/4! I had previously not enjoyed the rose water smell and taste of this as the one I had made it taste and smell extremely artificial but since I have bought a better rose water, more expensive, that is Iranian and I liked this so much more. I dont put as many peppercorns out of preference here and simmer the chicken along with a couple organic carrots, celery leaves and a celery stalk for even more flavor. (That is actually the main way I make chicken stock in general) I used Garam Masala for Cunswim toast blanched slivered almonds in a dry frying pan over medium high watching carefully and I also add the green peas of which I use the frozen type. I use white Basmati rice. I serve this with a fresh salad and it is delicious accompanied by Recipe #233411 (Turkish yogurt salad) I will make this again with the Recipe #233411 or another yogurt salad.

[UmmIbrahim]

I can't say anything better than what has already been said. This has become a family favorite because it is so delicious, and I enjoy making it also because it makes the house smell wonderful all day long. THANKS SO MUCH!