A delicious and easy cheat if you're in the mood for a biryani! This chicken pilau is not only satisfying, it's healthy too
10 mins mins
30 mins mins
40-50 mins mins
500gm Laila Basmati Rice
1 tsp jeera
½ tsp whole pepper
2 sticks of cinnamon
3 onions, chopped
½ tsp turmeric powder½ tsp. cumin/coriander powder
½ tsp freshly ground roasted cumin powder
3 tbsp butter
5 tbsp oil
½ tsp Laila garlic paste
a bit of chopped coriander
1 small chicken, skin removed. Divide the chicken into 8-10 pieces.
1 tsp Laila ginger paste
1 tsp Laila garlic paste
1 tsp salt
1 tsp black pepper
Firstly, soak the rice in cold water and leave to the side.
In pan, boil the chicken pieces in four cups of water and mix in the ginger, garlic and salt. Simmer on low heat for 15 minutes. Drain the chicken and save the yakhni for later use. Don't cook the chicken any further as it will cook more when placed with the rice.
Place a separate pan on the stove and once it is hot, add the oil and butter. Add the cumin, cardamom, cinnamon, pepper and cloves. Next, add the chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Once this is done, add the turmeric and cumin. Let these fry for a few minutes, then add the garlic paste and a bit of chopped coriander.
Add the boiled chicken, stirring everything together for a few minutes. Now you can add the yakhni you saved earlier with some salt. Let the yakhni simmer and add salt to taste, adding slightly more to cater for the rice you're going to add later.
Once the water starts boiling, drain the rice you pre-soaked and add it to the yakhni. Sprinkle some coriander and then stir. Cook the rice on high heat for 2-3 minutes and then reduce the heat a little and place the lid on to let it cook. Wait for the water to evaporate, while stirring it every now and then.
Once the water has reached a minimum, reduce the heat to the lowest point possible, place a tea-towel over the pan and then place the lid on top. Let the rice steam for 10 minutes and then serve.