An ovenproof deep casserole pan, a griddle pan, a pestle and mortar or spice grinder
Ingredients Serves 8:
1. 3 tbsp. of gee (use butter or vegetable oil as an alternative)
2. 3 cassia bark approx. 3 inches in length
3. 12 cloves
4. 12 cadamom pods
5. 3 bay leaves
6. 1 tbsp. garlic, grated (approx. 20g)
7. 2 ½ tbsp. ginger, grated (approx. 70g)
8. 4 medium size onions, finely chopped (approx. 450g)
9. 1 tsp. coriander seeds (grounded or pounded into a powder)
10. 2 tsp. cumin seeds (grounded or pounded into a powder)
11. 1 tsp. nutmeg, finely grated
12. 1 tsp. chilli flakes (for less heat reduce to ½ tsp.)
13. ½ tsp. salt
14. ½ tsp. ground black pepper
15. 200g chicken breast, cut into bite size chunks
16. 1 tsp. tumeric powder
17. 2 medium size tomatoes, deseeded and finely chopped
18. 400g tomato chops (tined or if fresh finely chopped)
19. 500ml of water
20. 2 carrots, peeled and sliced
21. 400g basmati rice
22. 15 curry leaves
23. 6 small red bell pepper
24. A handful of fresh coriander leaves, finely chopped
For the Chicken Pilau:
1. Pre-heat your oven to 180°C. Place your casserole over a medium heat, add all the ingredients listed on ‘batch 1’ cook for 30 seconds to release the flavours of the spcies.
2. Add ‘batch 2’ ingredients into the casserole and cook for 2 minutes.
3. Add ‘batch 3’ ingredient and cook for 15 minutes until the onions has completely softened, stir constantly to prevent the onions from burning and sticking to the pan.
4. Add ‘ batch 4’ ingredients and stir for 1 minute.
5. Next, add ‘batch 5’ ingredients and cook for 5 minutes.
7. Finally, add ‘batch 7’ ingredients, stir the rice and curry leaves well. Cover the casserole pan with a lid and place in the oven to cook for 30 minutes. (If you don’t have an oven, you can also cook this in the stove over a very low heat.)
For the garnish:
8. 10 minutes before the ‘chicken pilau’ finish cooking in the oven, place your griddle pan on a high heat, add your peppers and grill on all sides until their skin starts to blacken and becomes softer. Place this on top of your cooked ‘chicken pilau’ along with the chopped coriander leaves.
This dish taste as good without the chicken, you can easily replace the chicken with a vegetable of your choice. I also usually serve this dish with my “Aubergine and Cauliflower Spiced Vegetables”. The recipe for this can also be found on this blog:
This dish is easy to prepare and cook. The most time consuming part of making this dish is the chopping of the onions, ginger and garlic but this can easily be avoided if you buy a ready grated garlic, ginger and onions which is available in many Asian super markets across UK in a jar.
Although I always ground my own spices, I appreciate that it can sometimes be too time consuming, if you’re busy and in a hurry you can use ready grounded spices available in little bottles from Waitrose or Sainsbury’s, so you don’t have to pound and ground them yourself.