Chicken pilau

🍚 Basmati and chicken cooked together with onion, ginger, cumin, cardamom and cinnamon.

Ingredients

• 300 g dry basmati rice
• 600 g skinless boneless chicken thigh meat in 3 cm pieces
• 200 g peeled sliced onion
• 12 g peeled chopped garlic
• 15 g peeled grated fresh ginger
• 20 ml sunflower oil
• 600 ml hot drinking water
• 2 g ground cumin
• 3 lightly opened cardamom pods
• 1 cinnamon stick, 4 cm
• Up to 2 g salt
• A pinch of black pepper

Preparation

Rinse and drain rice. Prepare aromatics with clean equipment, cut chicken separately and clean hands and tools.

Brown chicken in oil about 8 minutes, batches if needed. Reserve on preparation plate, not yet fully cooked.

Soften and lightly brown onion 10 minutes in pan. Add garlic, ginger, cumin, cardamom, cinnamon and pepper for 2 minutes without burning.

Return chicken, add 600 ml hot water and some salt; bring to simmer and cook covered 5 minutes.

Add drained rice, stir once, cover and cook gently about 20 minutes. Check tender rice and at least 74 °C in largest chicken pieces; extend with a little hot water if needed.

Rest covered off heat 10 minutes, remove cinnamon and cardamom, fluff gently. Divide 4 mains; no raisins, tomato, eggs or garnish included.