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This recipe is from Gwen. It's surprisingly easy to make for the delicious taste it has.
- 1 1/2 c. basmati rice
- 5 Tbl. ghee or vegetable oil
- 2-inch piece of cinnamon stick
- 8 cloves
- 6 cardamom seeds
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 Tbl. fennel seeds
- 4 chicken pieces, skinned
- 5 Tbl. plain yogurt
- 1 tsp. ground saffron
- 1 1/2 tsp. salt
- 2 1/2 c. chicken stock
- 2 large onions, sliced
- 4 Tbl. ghee
- fresh cilantro leaves
- Wash rice thoroughly and drain. Place in a large bowl and cover with fresh cold water. Let soak for 30 minutes and then drain well.
- Heat the ghee or oil in a large saucepan and add the cinnamon, clove and cardamom seeds. Cook briskly for 30 seconds and then stir in the garlic, chili powder, and fennel seeds. Cook for a further 30 seconds.
- Add the chicken pieces and cook, turning occasionally, for 5 minutes.
- Stir in the yogurt, a spoonful at a time, and then cover the pan and simmer for 25 minutes.
- Add the rice, saffron, and salt. Cook, stirring, until thje rice is glistening and coated with spices.
- Add enough stock to cover the rice by 1/4 inch and bring to a boil. Reduce the heat to a bare simmer and cook, covered tightly, for 20 minutes or until the rice is cooked.
- Fry the onions in the ghee or oil in another pan. Use to garnish the pilau with the cilantro leaves.