Chicken Pilaf

We purchased a new cookbook: Flavorwalla. With a name like that it had to have great recipes. The author has a restaurant in Bombay called: The Bombay Canteen, that we have never been to, but on our next trip we will be sure to eat there. For our first recipe from the book we decided to make: Chicken Pilaf. Cathy halved the recipe and it still made enough for a Punjabi wedding! The rice is wonderful with all of its flavors. The leftovers (and we had lots) re-heated easily and were excellent.

Chicken Pilaf

Flavorwalla

Floyd Cardoz

This is a great meal for a crowd that can be pulled together quickly using pantry and freezer staples. Make sure that your liquid is hot before you add it to the rice, so that it will cook more evenly, and stir the rice very gently with a silicone spatula to keep the grains whole.

serves 12

2      13.5-fluid-ounce cans Chaokoh-brand coconut milk (stir well before using)

About 6-1/2 cups Chicken Stock

½     cup canola oil

2      teaspoons cumin seeds

1      2-inch piece cinnamon stick

6      whole cloves

4      cups finely chopped white onions

¼     cup minced peeled fresh ginger

6      garlic cloves, minced

2      tablespoons coriander seeds, finely, ground

1      tablespoon black peppercorns (optional)

2      teaspoons turmeric

2      bay Leaves

6      cups white basmati rice, rinsed, soaked, and drained

3      pounds/1.36 kilograms boneless, skinless chicken thighs, excess fat removed, quartered

Kosher salt

1 cup thinly sliced wished and dried cilantro Leaves with tender stems (stack the Leaves a few at a time to slice), plus more for garnish

Pour the coconut milk into a large glass measure. Add enough stock to make 2-1/2 quarts. Heat the stock and coconut milk in a medium pot over medium-high heat until boiling. Reduce the heat and keep at a very low simmer.

In an 8-quart stew pot with a tight-fitting lid, heat the oil over medium heat until it shimmers. Add the cumin, cinnamon, and cloves and cook, stirring, until the spices are fragrant and little bubbles form around them, about 1 minute. Add the onions and cook, stirring, until softened but not at all colored, about 3 minutes.

Use a silicone spatula to stir in the ginger, garlic, coriander, black peppercorns, if using, turmeric, bay leaves, and the drained rice, then stir to coat the rice with the oil and spices. Stir in the chicken, tucking it into the rice, and stir over medium heat for 3 minutes.

Stir in the hot stock mixture and bring to a boil, stirring occasionally. Season to taste with salt. Cover and cook over medium heat until all the liquid is absorbed and the chicken is cooked, 15 to 20 minutes. Fold in the cilantro. Cover and let the rice rest for 15 to 20 minutes.

Fluff the rice with a fork; remove and discard the cinnamon stick, cloves, and bay leaves. Sprinkle with the chopped cilantro and serve.

Cooking Time: about 55 minutes/ inactive time: 15 to 20 minutes for resting