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There is something about pilau made using whole spices. I prefer to make pilau with whole spices rather because ground spices can be overwhelming in flavour and change the colour of the dish.
Ingredients:
3 cups Basmati rice
5 medium potatoes, peeled and halve
2 onions, sliced
3 Cardamom pods
1/2 a teaspoon whole black pepper
3 sticks cinnamon
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2 whole cloves
1 teaspoon whole cumin
1 kg whole chicken, cut into 8 pieces
Juice of 2 lime
1 tablespoon garlic ginger paste
2 tablespoons oil
1 teaspoon ghee
6 cups water
Salt to taste
METHOD:
Marinate the chicken with lime juice and salt then set aside. In a separate pot or ‘sufuria’ over medium heat, pour the oil and the teaspoon of ghee and then go in with the onions.
Sauté for a minute, then go in with the whole spices and sauté until fragrant. Add the garlic ginger paste and potatoes and cook for about 2 minutes.
Add in the chicken and continue to stir until partly cooked. Add the rice and mix well, then go in with the 5 cups of water and bring it to a boil. Add salt to taste and adjust seasoning.
Ccook until its almost dry and water has evaporated. Reduce heat to low and cover with a tight lid, so that it continues to steam for about 15 more minutes or until liquid has completely dried up and rice looks fluffy.
Oonce cooked, fluff up the rice and serve with pilipili masala. Enjoy!
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