Loaded Chicken Pilau with Raisins
Loaded Chicken Pilau with Raisins
Ingredients
300g (11/2 cups) Clean rice
1500g chicken pieces on the bone
1 large tomato pureed
1 TBSP garlic paste
1 TSP grated ginger
1 large onion sliced
½ a bell pepper diced
¼ cup cooking oil
2-21/2 cups hot water
Spices
1 TBSP Pilau marsala
2 TSP curry powder
1 TSP Cardamom
2 Bay leaves
! stock cube
Salt, Pepper to taste
** Optional 100g raisins


Method
Part 1: Season and brown the chicken
- Season chicken with salt, pepper and half the curry powder. Set aside
- Heat oil in a pan over medium-high heat. Fry the chicken for 5-6 minutes on both sides
- Remove from oil and set aside.
Part 2: Cooking the pilau
-
- Heat 3 TBSP oil over medium heat
- Add the sliced onions and slowly cook them until golden brown (Do not burn them!)
- Add a heaped spoonful of garlic, and roast for 1 minute until fragrant.
- Add the rest of the spices, and stir until fragrant (1-2 min)
- Add tomato puree and ginger. Cook until oil gathers on the edges of the pan
- Add raisins and rice, mix well and roast for 2 minutes
- Add two cups of hot water, stir and bring to a boil.
- Add back the chicken pieces, lower the heat, cover and let it simmer for 12 minutes
- Gently fluff rice, add the diced bell peppers
- Cover pot with foil and let it steam for 6-10 min
- *Depending on the rice type, you can add a splash of hot water before covering if your rice is still hard.
- Remove the foil, fluff again and enjoy.
- Mix, and simmer for about 2 minutes
- Serve and enjoy

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Location
Currently residing in the Netherlands