Spicy Pilau Recipe
Do you want to try best of best Spicy Pilau recipe? Dish is an Indian delicacy, served as Main Dish. Dish gets prepared in not more than 60 minutes. Use the freshest of chicken available to get a flavorful dish. Trust me! I am saying that you must try this Spicy Pilau.
Summary
Preparation Time15 MinCooking Time45 Min
Ready In1 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
Main IngredientChicken
Reviewed By :
Rashmi
Ingredients
Rice- 2 cups, raw
Butter - 6 tablespoons
Onions- 2, thinly sliced
Broilers - 2 (1 1/2 pounds), quartered
Yoghurt - 2 cups
Garlic cloves - 3 minced
Ginger - 1/2 teaspoon, powdered
Chili peppers - 1/2 teaspoon, dried, ground
Salt - 2 teaspoons
Cardamom seeds -3
Chicken broth - 8 cups
Green peppers - 2, cut in very thin rings
Directions
GETTING READY
1) Rinse the rice thoroughly with cold water and allow to soak for 30 minutes.
MAKING
2) In a casserole or Dutch oven, saute the onions and chicken in the butter, until brown.
3) Stir in the yoghurt, garlic, ginger, chili peppers, salt, and cardamom seeds, cook over a high heat for 10 minutes.
4) Drain the soaked rice and cover the chicken with the rice.
5) Pour over the broth and water to just cover the rice.
6) Place the green pepper rings over the rice.
7) Tightly cover the casserole, allow to boil and cook over a low heat for 35 minutes.
8) Taste and adjust the seasoning, if required.
SERVING
9) Serve immediately on individual serving plates.
1) Rinse the rice thoroughly with cold water and allow to soak for 30 minutes.
MAKING
2) In a casserole or Dutch oven, saute the onions and chicken in the butter, until brown.
3) Stir in the yoghurt, garlic, ginger, chili peppers, salt, and cardamom seeds, cook over a high heat for 10 minutes.
4) Drain the soaked rice and cover the chicken with the rice.
5) Pour over the broth and water to just cover the rice.
6) Place the green pepper rings over the rice.
7) Tightly cover the casserole, allow to boil and cook over a low heat for 35 minutes.
8) Taste and adjust the seasoning, if required.
SERVING
9) Serve immediately on individual serving plates.
