Chicken Pilao (Murgh Pulao): Recipes by Mridula Baljekar

Chicken Pilao (Murgh Pulao)

Preparation time: 20-25 minutes, plus soaking

Cooking time: 25 minutes

Serves: 4

Each serving contains: Kcals: 445; g fat: 9; g saturated fat: 2

Ingredients:

280g (10 oz) basmati rice

Pinch of saffron threads, pounded (kesar)

2 tablespoons rose water (gulab jal)

2 teaspoons white poppy seeds (kaddu ke beej)

1 tablespoon sunflower seeds (surajmukhi ke beej)

1-3 dried red chillies, chopped (bareek kate hue lal mirch)

15-20 black peppercorns (kaali mirch)

4.50g (1 lb) boneless chicken thighs, skinned and halved

75g low-tat plain yogurt (plain dahi)

2 teaspoons Ginger Purée (adrak ki puree)

2 teaspoons Garlic Purée (lahsun ki puree)

1 onion, finely sliced (patle kate hue pyaaz)

1 tablespoon Ground Roasted Coriander (peesa aur bhuna hua dhania)

1 teaspoon Ground Roasted Cumin (peesa aur bhuna hua jeera)

5cm (2in) piece of cinnamon stick, halved (dalchini)

6 green cardamom pods, (elaichi)

6 cloves (laung)

1½ teaspoons salt to taste (namak swaad anusaar)

525 ml Aromatic Stock or hot water (stock ya garam paani)

1 tablespoon flaked almonds, toasted (chhile hue aur bhune hue badaam)

Method:

1. Wash the rice in several changes of watch and soak it for 30 minutes, then leave it in a colander to drain
2. Mix the pounded saffron with the water and set aside
3. Using a coffee or spice mill, finely grind the poppy seeds, sunflower seeds, chilies and peppercorns. Set aside
4. In a nonstick saucepan, at least 30cm (12in) in diameter, mix the chicken with the remaining ingredients except the salt, stock or water and flaked almonds. Place the saucepan over high heat and stir until the chicken begins to sizzle.
5. Cook for 6 -7 minutes, stirring frequently
6. When the chicken begins to brown, add the ground ingredients, and the salt, then reduce the heat to medium. Continue to cook for a further 2-3 minutes, then stir in the drained rice
7. Pour in the stock or water and bring to the boil, then cover the pan with a piece of aluminum foil and place the lid on top. Reduce the heat to low and cook, without lifting the lid, for 10 minutes
8. Remove the lid and foil, and sprinkle the saffron and rose water mixture randomly on the rice. Discard the foil and cover the pan with the lid, then leave it undisturbed for 8-10 minutes
9. Carefully transfer the pilau to a serving dish and garnish with the toasted almonds