Chicken Pilau

Nuvita Biscuits


2 lbs. chicken, cut into pieces
1 onion
1 tbsp salt
2 tbsp garlic
3 cloves
6 whole black peppercorns
1 stick cinnamon
1 black cardamom seed
2 tomatoes
2 jalapeño peppers (Green chillies) {I usually remove the seeds as it can be too spicy for the kids}
1 tbsp grated ginger
3 tbsp yogurt

For the rice:
2 cups rice
3 cups water
1 tbsp salt
1 tbsp cumin
1 tbsp crushed coriander seeds


Start off by lightly browning your onions in oil.
Add chicken and spices…salt, garlic, cloves, whole black peppercorns, cinnamon, cardamom.
Cover pot and cook for 15 minutes on low heat. Liquid will be released.
After 15 minutes, uncover, and cook on medium heat until water dries.
While chicken cooks, soak the rice in some water and set aside.
Once the water dries from the chicken, add jalapeños and cook for about 2-3 minutes.
Add tomatoes and cook for another 4-5 minutes.
Turn the heat to low and add yogurt and mix it into the chicken really well. You don’t want the yogurt to curdle.
Add ginger. Turn heat to medium.
Allow everything to cook together and bhun really well. You know when the dish is cooked when the oil starts separating from the the rest of the masala {sauce/stew, what have you}

Add water to the chicken {3 cups of water for 2 cups of rice that’s been soaking}.
Add salt, cumin, and dried coriander.
Bring water to boil on medium heat.
Once water starts boiling, add rice.
Cook rice for about 10 minutes {still on medium heat}
Take a bite of rice and it should still be al dente.
Lower heat to low, cover, and finish cooking rice.
And you’re done!

Enjoy your chicken pilau.



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