Tuesday, 17 June 2014

Ghee Roast Chicken Pilaf

1 Chicken leg + thigh without the skin
1.5 tsp ghee/ clarified butter
1/4th tsp ground cinnamon
1 tsp paprika/ Kashmiri Red chili powder
1 petal of mace crushed
Tiny pinch of Nutmeg powder
Salt as per taste

For the pilaf

1 cup of cooked basmati rice
A big handful of cranberries/cherries or few cashew nuts & raisins
Tiny pinch of nutmeg powder
1 tsp ghee/ clarified butter


Marinate the chicken with clarified butter, cinnamon, paprika or kashmiri red chili powder, salt, mace and nutmeg and keep it for 2 hours.

Preheat oven to 180 degree C and place the chicken on a rack and put a bowl(roast mode proof) beneath the chicken on the lower rack so that it collects the juices and roast for 15 minutes and then turn the chicken and roast for another 15 minutes. 

Now place the rice in the bowl which has collected the juices and mix well and place the chicken on top and bake for another 5 minutes. 

Your aromatic and mildly flavoured pilaf is ready!

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