Chicken Pilau with Vegetables

Chicken Pilau with Vegetables

The Indians make Pilaf, Pulao or Pilau and the Persians Polow. In fact, thoughout the Middle East, Central Asia, South Asia, even Latin America, rice has been fried with some kind of fat before being boiled in broth and eventually with meat and vegetables to make a one-dish rice meal. Come to think of it, the Italians have their Risotto, the Spanish their Paella and so on.

I do try to vary my one-dish rice meals. Last year I've blogged about my Lamb Pilaf and I've done briyanis, risottos, paellas, claypot rice etc. This evening, I've decided to do a Chicken Pilau with Vegetables using a simple Persian-inspired recipe. Actually, I may be quite into Middle Easten or African cuisine again. Ever since I saw the African Batik prints that Baby Boy did with his teacher, I've been thinking alot about all these exotic countries (and what they eat).

Chicken Pilau with Vegetables :

Skinless Chicken pieces marinated with

1/2 Tsp Dried Thyme

1/2 Tsp Paprika

1 Tbsp Garam Masala

Salt

Pepper

2 cloves Garlic

For the rice :

600ml of Chicken stock or water

Salted Butter

1 Onion

2 cloves Garlic

1 Tsp Ground Cumin

5 Cardamom pods

1 Potato

1 Carrot

1/2 Red Pepper

1 Green Chilli

350g Basmati Rice (washed, soaked and drained)

1 cup Yoghurt

Spinach

Sliced Almonds (roasted)

Marinate the chicken pieces for a few hours. Prepare the vegetables by chopping them into small pieces.

I used my Le Creuset 24-inch pot for this dish. Am looking out to purchase a 28 or 30-inch one soon as we have too many mouths to feed in this family.

Heat up some oil in the pot and brown the chicken pieces. Once they are browned, add in the hot stock, cover and cook the chicken for 10-15 minutes. Remove the chicken and set aside, reserving the stock (should have about 600ml for 350g of rice).

Melt the butter in the same pot. Brown the onions, potatoes, carrots and garlic in the butter (about 5 minutes). Add in the red peppers, green chilli, the spices and continue cooking for another few minutes. Now add in the rice and stir well.

Stir in half the yoghurt and then pour in the chicken stock. Place the chicken pieces on top of the rice and spoon the remaining yoghurt* on top of them. Cover the pot and simmer over low heat for 20 minutes. Do not overcook, the grains should be cooked but intact, buttery and moist. 5 minutes before the end of the cooking, add in some fresh spinach. Serve hot with roasted almonds or cashew nuts.

*I recycled Hub's special Grilled Red Pepper and Cream Sauce by adding it to the yoghurt. Delicious.