Exotic Chicken Pilau

Full of flavor and exotic spices – Enjoy!

Recipe credit: Eshana Suleman (modified)

1½ trays chicken pieces
1 tablespoon Rustenburg all-in-one curry powder
2 cups basmati rice (washed and soaked in water + 1– 2 hours)
1 large onion, halved and sliced
2 large tomatoes (Blanched in hot water and pureed)
3 potatoes (quartered, colored with egg yellow microwaved till half-cooked)
½ teaspoon whole shah jeera
4 whole Cloves
2 cinnamon sticks
3 whole elachi pods
1 Bay leaf
1 tablespoon ginger/garlic paste
½ teaspoon freshly ground black pepper
1 tablespoon freshly ground green chilies
1 teaspoon each dhania & jeera powder
2 teaspoons Kashmiri chili powder
3 tsp Wet leaf masala
2 tsp Rustenburg curry powder
1 tsp turmeric powder
1 tablespoon salt
¼ cup – oil
½ cup yogurt
1 teaspoon vinegar
1 teaspoon sugar
1 sprig curry leaves
Hard-boiled eggs
1 tsp saffron steeped in 1 cup boiling water

Vagaar (onion braise topping)
1 large onion, halved and sliced
½ teaspoon whole jeera seeds
1 sprig curry leaves
A handful of roasted cashew nuts
Ghee potatoes were fried in

Heat the ghee and add the onion and jeera seeds and fry until golden.
When almost done throw in curry leaves and cashew nuts.
Fry another few seconds.
Spread this over the cooked pilau.

Wash and dry chicken.
Sprinkle the Rustenburg all-in-one curry powder over and rub in and set aside.
Heat oil in a pot and add onion, shah jeera, elachi, cloves, bay leaf and cinnamon sticks.
Fry until onion is translucent.
Add ginger/garlic and fry another 30 seconds.
Add the chicken pieces and coat well.
Add the pureed tomatoes, vinegar and sugar and cook until softened.
Next, add all the spices and salt.
When it starts catching at the bottom of pot add a splash of boiling water followed by the yogurt and green chilies.
Cook for about 5 minutes then add fried potatoes and curry leaves.
Leave to simmer on low heat with pot lid on while you boil the rice.
Boil the rice in salted water.
As soon as it comes to a rapid boil, drain and rinse.
Place the cooked rice over the chicken and potatoes.
Pour the saffron water over the rice.
Cover with foil and place in a preheated oven at 180C +- 1 hour.
Add boiled eggs and spread vagaar over rice just before serving.

Prepared, tried and tested Melanie Kramar

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