Persian Chicken Pilau Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 5 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
HealthyHigh Protein
Ingredients
| Chicken pieces - 4-6, about 2 pounds or more | ||
| Oil | 2 Tablespoon | |
| Butter - 3 1/2-4 oz | ||
| Onion | 1 Large | |
| Dried apricots | 4 Ounce | |
| Cinnamon | 1/2 Teaspoon (Leveled) | |
| Lemon - 1, for rind, grated | ||
| Natural yogurt | 1 Carton (1l) | |
| Long grain rice | 12 Ounce | |
| Almonds | 2 Tablespoon | |
Directions
GETTING READY
1) Slice the onions and chop the apricots.
MAKING
2) In a skillet, heat oil and 1 oz butter.
3) When foaming, fry chicken pieces until golden brown.
4) Take out chicken from oil and allow to cool.
5) In the same oil, cook onion- until golden, add chopped apricots; sprinkle with cinnamon, lemon rind, salt and ground black pepper.
6) Remove bones from chicken pieces and shred meat.
7) Mix yoghurt and onion mixture and soak chicken in this while rice is cooking.
8) In boiling salted water, cook rice for 10-12 minutes.
9) Drain and rinse with boiling water.
10) Let them dry for a few minutes.
11) Heat 1 1/2 oz butter in thick pan or casserole, put half rice into pan and mix well with butter and seasoning.
12) Over rice, spoon chicken mixture, and put remaining rice on top.
13) Sprinkle with salt and pepper.
14) Melt remaining butter and spoon over rice.
15) With a cloth and lid, cover the pan, and cook gently for 15-20 minutes until all the flavours are blended; the cloth absorbs extra moisture. (This process can be done in the oven but cloth should not be used.)
16) Brown slivers of almonds.
SERVING
17) Sprinkle the almonds on top of rice, and serve at once.
1) Slice the onions and chop the apricots.
MAKING
2) In a skillet, heat oil and 1 oz butter.
3) When foaming, fry chicken pieces until golden brown.
4) Take out chicken from oil and allow to cool.
5) In the same oil, cook onion- until golden, add chopped apricots; sprinkle with cinnamon, lemon rind, salt and ground black pepper.
6) Remove bones from chicken pieces and shred meat.
7) Mix yoghurt and onion mixture and soak chicken in this while rice is cooking.
8) In boiling salted water, cook rice for 10-12 minutes.
9) Drain and rinse with boiling water.
10) Let them dry for a few minutes.
11) Heat 1 1/2 oz butter in thick pan or casserole, put half rice into pan and mix well with butter and seasoning.
12) Over rice, spoon chicken mixture, and put remaining rice on top.
13) Sprinkle with salt and pepper.
14) Melt remaining butter and spoon over rice.
15) With a cloth and lid, cover the pan, and cook gently for 15-20 minutes until all the flavours are blended; the cloth absorbs extra moisture. (This process can be done in the oven but cloth should not be used.)
16) Brown slivers of almonds.
SERVING
17) Sprinkle the almonds on top of rice, and serve at once.
Chef
