Pilaf with Ground Chicken

Ingredients

• Chicken 600g
• Garlic Cloves 7-8
• Cinnamon 1 inch
• 2 Star Anise
• Cloves 4-5
• Fennel Seeds 1 tbsp
• Coriander Seeds 1 tbsp
• Bay Leaves 3-4
• Peppercorns 10-12
• Salt 1 tbsp
• Cumin Seeds 1 tbsp
• Water 1 Litre
• Oil 1/2 Cup
• Onions 2 Medium Size
• Ginger Garlic Paste 1 tbsp
• Tomatoes 2 Large Size
• Green Chilies 10-12
• Yogurt 500g
• Chili Flakes 1 tbsp
• Salt 1 tsp
• Mint Leaves Half Bunch
• 1 Lemon Slices
• Chicken Broth 3 Cups
• Soaked Rice 500g
• Yellow Food Color 2 tbsp

Ingredient Image

Step 1

Make the chicken broth. In a large pot, combine the chicken, garlic cloves, cinnamon, star anise, cloves, fennel seeds, coriander seeds, bay leaves, peppercorns, salt, cumin seeds, and enough water to cover. Bring it to a boil, then lower the heat and simmer for a bit. Once done, strain the broth and set it aside.

Step 2

In another pot, heat some oil and sauté the onions until they turn a nice golden brown. Add the ginger-garlic paste and cook for about a minute until fragrant. Toss in the tomatoes and let them cook for a couple of minutes.

Step 3

Stir in the green chilies, then add the yogurt, chili flakes, cumin seeds, and a pinch of salt. Mix everything well. Add the mint leaves, lemon slices, and the chicken broth you made earlier. Give it a good stir.

Step 4

Add the soaked rice to the pot and bring it to a boil. Once boiling, sprinkle in some yellow food coloring (or turmeric if you prefer) for that lovely color. Cover the pot and let it cook on low heat for about 10 minutes, until the rice is tender.

Step 5

And that’s it! Your flavorful chicken qeema pilaf is ready to enjoy. Serve it hot and dig in!