Simple Step to Producing Appetizing Indian Chicken Pilaf Rice

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Indian Chicken Pilaf Rice

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Below are the ingridients that are needed to cook a remarkably good Indian Chicken Pilaf Rice:

  1. Take 1 cup of Basmathi Rice.
  2. Take 300 g of Chicken Meat (cut into pieces).
  3. Provide 150 g of Tomatoes.
  4. Prepare 50 g of Raisins.
  5. Provide 15 g of Fresh Coriander Leaves.
  6. Take 2 Tbsp of Cooking Oil.
  7. Prepare 2-4 Tbsp of Butter or Ghee.
  8. Prepare of [Aromatic].
  9. Provide 1 pc of Cinnamon Stick.
  10. Take 2 pc of Star Anise.
  11. Get 3 pc of Cardamom Pods.
  12. Prepare 4 pc of Cloves.
  13. Get of [Curry Paste Marinade] processed in a blender.
  14. You need 20 g of Garlic.
  15. Get 20 g of Ginger.
  16. Use 50 g of Onions.
  17. Take 1 tsp of Garam Masala.
  18. Use 1 tsp of Coriander Powder.
  19. Prepare 1 tsp of Cumin Powder.
  20. You need 1 tsp of Chilli Powder.
  21. You need 1 tsp of Turmeric Powder.
  22. Prepare 1/2 tsp of Black Pepper Powder.
  23. You need 1/2 tsp of White Pepper Powder.
  24. Take 1 tsp of Salt.
  25. Get 1/4 cup of Yogurt.
  26. Get 2 tsp of Sugar.

Done with the ingridients? Below are the steps on cooking Indian Chicken Pilaf Rice:

  1. MARINADE: marinate the Chicken in the Curry Paste for 30 minutes or 3 hours to overnight..
  2. SAUTÉ: heat the Cooking Oil and Butter in a pot. Sauté the Aromatics for a minute. Then add the Onions and cook until soft, translucent and fragrant..
  3. CHICKEN: next add the entire Chicken and Curry Paste and brown the chicken on all sides..
  4. TOMATOES: next add the Tomatoes (and maybe 1/2 cup Water) and cook the them until they turn soft and have disintegrated..
  5. RICE: Next, add 2 Cups of Water and stir the bottom. Then add the Rice, Raisins Salt and cover with a lid. Cook on a LOW heat until all the Water have evaporated. You can check the bottom with a skewer or fork. When cooked, rest for 10 minutes before serving. Garnish with Fresh Coriander Leaves and serve with Raita..

Chef Asha Gomez calls her chicken pilaf a "one-dish wonder." You can swap out the spices, adding a little cinnamon or ginger in place of the star anise. The Indian cooking fat ghee is available at specialty food stores. Alternatively, you can make it by slowly heating butter and skimming off the milk. Turn pilaf out onto a serving platter and pour half of the raita over rice. Indian Recipes Rice Recipes Dairy Recipes How to Cook Basmati Rice Beans and Legumes Pea Recipes Cucumber Side Dish Main Dish Recipes for Parties.

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