Chicken Pilau, Southern Indian-Style

On a recent visit to Global Groceries at 5675 Jimmy Carter Blvd. in Norcross, I admired their display of Indian spices. I wanted to try a mildly flavored dish that my kids would eat--and they do not eat Indian food often.

I decided on a Chicken Pilau dish. How can you go wrong with Chicken & Rice? This dish turned out perfect! When you mix chicken and rice with raisins, almonds and onions, the results are delicious. Here is a Southern Indian twist to the old stand-by: 

Southern Indian Chicken Pilau

1 cup Basmati Rice, rinsed and drained

2 cup water

½ onion, thinly sliced

4 Tbsp ghee (clarified butter)

1 stick of cinnamon

1 star anise

2 green cardamom pods, crushed (hit once with your meat mallet)

3 whole cloves

2 Bay Leaves

1 tsp salt

2 Tbsp sultanas (golden raisins)

2 Tbsp blanched almonds

3 boneless, skinless chicken breasts, cut into bite-sized pieces

Pinch of chili powder, or to taste

1 tsp garam masala

2 tsp garlic and ginger paste

2 Tbsp yogurt

Fresh lemon juice

In a sauce pan, melt 2 tablespoons ghee over medium heat; add onions. Sauté for about 5 minutes, until wilted and translucent.

Add cinnamon stick, star anise, cloves, cardamom pods, bay leaves, raisins, almonds and salt. Cook for 2 minutes.

Add rice and stir gently (it is delicate). Coat rice well with onion mixture. Add water and bring to a boil. Turn heat to low and cover for 5 minutes until water level is even with rice.

Meanwhile, in a sauté pan, melt 2 tablespoons ghee over medium heat. Add chili powder and garam masala; stir well. Add chicken and sear the meat on both sides for about 4 minutes.

Add the garlic and ginger paste, stirring for about 30 seconds, then add yogurt. Coat chicken well and gently stir into the rice mixture. Cover with lid and cook an additional 15 minutes.  

Before serving remove the cinnamon stick, star anise, bay leaves, cloves and cardamom pods.

Serve with a light sprinkle of lemon juice.