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Chicken pilaf (Indian chicken & rice)

This is Rita Swaroop’s Chiken pilaf recipe and serves about 8. She made it for me while she stayed with me in Norfolk, Virginia for a few days. It is absolutely delicious!

What you need:

Shredded baked chicken

1 big onion, sliced

four cloves

1 whole cinnamon stick

3/4 tsp coriander powder, cumin powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

nutmeg, cardamon powder, ground cloves, curry powder (little sprinkle)

1 cup of whole-grain rice

1/2 bag of peas

olive oil

What you do:

1)    in oil, put four cloves and cinnamon stick until you can smell it

2)    Saute onions in that mixture, until it is light brown (5 minutes)

3)    Then put in all the spices until you smell it

4)    Put in chicken and about 1/5 tsp of salt

5)    Put in the peas and sauté for about 5-7 minutes

6)    In the meantime, wash your rice, drain the water

7)    Add rice, then stir that until all the flavors are combined

8)    Add enough water so there is an inch of water above the rice

9)    Keep mixing

After water evaporates, put it on low with the lid on for about 10 minutes. Enjoy!

—Recipe contributed by Rita Swaroop


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