Yakni Pilau (Chicken Rice)

Recipe by baraahnz
READY IN: 3hrs




  • 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.
  • Simmer for approximately 2 hours.
  • Cool slightly, strain stock and measure out 4 cups.
  • Remove meat from bones, cut into bite-size pieces and set aside.
  • 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!).
  • Heat ghee in a large pot and fry sliced onion until golden.
  • Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
  • Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
  • Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
  • Stir well.
  • Cover pan tightly and cook over a very low heat for 20 minutes.
  • Do not uncover pot or stir rice during cooking time.
  • When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
  • Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
  • Garnish with almonds, peas and eggs.