CHICKEN PILAF

hii friends,
m super happy. previously my happiness was for getting a job, and now it is for leaving that same job. it was tiring. as i had said earlier, that i enjoy d bus rides to my office, trust me, that has been the only memorable experience so far. i loved the breeze of the Vidyasar Setu.and since it was getting super boaring, so had no other option but to leave it.
another problem, that sprang up was food. since it wasn't possible to carry lunch from home everyday, so had to rely on those "chota" biscuit packets, which failed to fulfill my appetite. so whenever i was on an off day, i had to cook. not only to de-stress, but also to be happy. being in kitchen makes me the happiest.
guesss, i have once said in my earlier posts, that the recipes which i make or post here, is not necessarily my own invention, but defintly you can say its my discovery. collected from various magazines, newspapers, cookery shows, i have treasured these recipes. somehow i feel, that its not possible for everyone to reach out to all the recipes. so, in a way, this is my way of helping them, to get to these recipes.the idea of cooking this came to me last week, on a day of torrential downpour. and i had stocked basmati & chiken for a long time. and the weather was a perfect reason to be lazy, and yet called for a lip smacking platter. it sfuss free & yuummy...!!!!!!!!!!

well, this recipe is originally by celebrity chef, Anjum Anand. now chicken pilaf, is a staple in almost all Indian homes, but Anand made this easier, this is easy. trust me. and it gives you immense pleasure. since ingrediants are less, and labour is low, this can always be at the back of our mind, whenever you have expected/unexpected guests, or to win over hearts. so here goes the recipe:

INGREDIANTS:

• basmati rice...................................500gms
• chicken breast...............................2nos (sliced)
• saffron..........................................a pinch, mixed with water
• lemon juice...................................2tbsp+2tbsp
• chopped parseley.........................handful
• yoghurt........................................2tbsp
• cinnamon.....................................1" stick
• green chilli....................................1tbsp(chopped)
• stock............................................1 litre
• oil................................................for frying
• butter..........................................1tsp
• lime zest......................................1 full lime
• green cardamom..........................5-6nos
• cashew & almond........................handful, toasted
• salt & pepper..............................to taste
• parsley........................................handful, chopped finely

METHOD:

• wash the rice well & soak the rice in water for about 15mins.
• marinate the chicken pieces with yoghurt, lime juice & cinnamon and keep aside for atleast 25-30mins.
• heat oil & butter in a pan.
• add the soaked rice. stir till its coated in the oil & thus got a bit glazed & add the saffron water, lime zest & juice of 1 lime & cardamom pods. then pit the lid on & bring to sim to cook.
• toast the cashew & almonds & cool.
• heat oil in another pan. put in the chicken pieces & fry till golden brown & cooked.
• place the cooked rice on a bowl & turn over the chicken pieces on top of it. mix well.
• garnish with chopped parsley & the  nuts. 
• serve hot.

while mostly the cook showed cooking it in vegetable oil, but i had 2 differ. i had fried the chicken pieces in chili oil, just to add that flavour of red chilies, but due to the yoghurt it retained its whiteness. i had also given the saffron a miss, for the simple reason, that i didn't have that. while frying the chicken pieces, adjust seasoning & i had also added some green chilies. i love the heat, that chilies generate in food. though the original recipe hadn't used sugar, but i had to, because i feel that sugar gives taste a completness. and thats it. trust me, it tastes yumm. and while cooking the rice, i had also added two bay leafs, just to give it a pilaf texture.

try it. its fuss free yet yummy.................
wll be back soon..............