Recipes by Pushpa from the Spice Hut
Chicken, medium-sized pieces, cup of basmati rice to 1 to 2 cups of water, little oil, onion thinly sliced, 1 tbspn ginge, paste, 1 tbspn garlic paste, salt to taste, ? teaspoon of turmeric, cumin seeds, coriander powder, ? cup of water for chicken, few cloves, cardamoms, stick of cinnamon, few peppercorns, bay leaves, few cashew nuts, chillies are optional.
Wash the chicken pieces and put aside. Heat the oil, add onion and caramelise them until brown, add ginger and garlic paste and stir. Add the salt, turmeric, cumin seeds, coriander powder, water and finally add the washed chicken pieces and cook until the chicken is tender.
Wash the rice, soak for 5 minutes in warm water, then drain the rice.
Heat a little oil and sizzle the whole spices, cloves, cardamoms, cinnamon, peppercorn, salt, cashew nuts and bay leaves. Add the drained rice, fry for 1 minute then add the water, cook on high until the rice comes to boil, then cover and continue to cook for further 5 minutes. Take off heat and let it cook further in the steam, once water dries, stir the rice gingerly to avoid breaking. Finally add the cooked pilau to the cooked chicken pieces, mix all together and serve hot.
Note: Always cook the chicken separate to the rice and mix together afterwards.
The Spice Hut, Quesada. Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com