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This Indian-inspired pilau is flavored with some whole spices that aren't meant to be eaten, but they're big enough for you and the kids to avoid. For the grown-up version, you can add a whole fresh chili pepper or some red-pepper flakes. Lamb or beef can easily be substituted for the chicken.
INGREDIENTS
Serves 4 | Total time: 30 minutes- 2 tablespoons canola oil
- 1 cup chopped onion
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, crushed
- 1 cinnamon stick
- 2 whole cardamom pods
- 2 teaspoons whole cumin seeds
- 2 to 3 whole cloves
- 6 to 10 whole black peppercorns
- 1 skinless, boneless chicken breast (about 10 ounces), cubed
- 1 large tomato, chopped
- About 1 teaspoon salt (adjust based on the saltiness of your broth)
- 1 cup basmati rice
- 2 cups chicken broth
- Chopped cilantro for garnish
- In a large frying pan over medium heat, warm the oil, then add the onion. As the onion starts to brown, add the ginger and garlic and let them cook until they begin to give off an aroma, about 2 minutes, stirring occasionally.
- Stir in the whole spices (cinnamon stick, cardamom pods, cumin seeds, cloves, peppercorns) and let all the seasonings cook for 1 minute longer.
- Add the cubed chicken and cook it for about 2 minutes, or until it just starts to brown. Add the tomato and salt and heat through.
- Stir in the rice and coat it with the seasonings. Slowly pour in the broth, scraping up any brown bits from the bottom of the pan. Bring the broth to a boil.
- Give the mixture one stir, reduce the heat to low, and cover the pan. Let everything simmer for 25 minutes, or until the rice is tender and the liquid has been absorbed.
- Taste the rice to test the seasoning. Add more salt if necessary. Remove the cinnamon stick, and serve the chicken pilau in bowls, with the chopped cilantro sprinkled on top.
TIP: This tastes just as good the next day. Reheat the pilau and serve it with a dollop of plain yogurt or raita (yogurt and shredded cucumber) on top.
