Chicken Pilau

Ingredients

Chicken (skinned and cleaned)	1 kg
Carrots chopped	100 gm
Onion chopped	1 large
Pepper	1 tsp
Rice (parboiled Basmati)	1 ½ cup
Butter or ghee (melted)	150  ml
Cashew nuts (chopped)	100 gm
Onion (finely sliced)	1 Nos
Dry fruits chopped	2 tbsp
Teigblätter (Blätterteig)	5 Nos
Cinnamon	¼ tsp
Salt
Olive oil
Sugar

 

Preparation

Place the chicken in a deep vessel, add water, pepper, carrots, onion and salt and cook with the lid on for 20 minutes or till the chicken becomes soft. Now take off the heat and allow to cool. Remove the bones out of chicken flesh and shred the chicken into small pieces.

Now sieve the water used for cooking the chicken and keep 500 ml of it for later use. Heat the rest of the water 750 ml in a pan. Add a little more water if it is not enough for cooking. Add the rice to the pan and cook with the lids on for 10 minutes. Remove from heat and sieve the rice, spread it on a kitchen cloth that all the excess water is absorbed by the cloth.

Heat 4 Tbsp butter and 1 tbsp olive oil in a pan. Add the sliced onion, cashew nuts and dried fruits to it and saute on medium – low heat till the onions become soft. Now add the cooked rice to it and stirring well add the rest of the rice to it. Now add the shredded chicken and the chicken water kept aside to the pan and mix well. Add salt and pepper powder if needed. Allow to cook on low heat for 5 – 10 minutes and remove from heat.

Now grease a backform with butter. Spread a blätterteig at the bottom of the pan. Grease the blätterteig with olive oil. Transfer the rice to the back form and spread it evenly. Now fold the free ends on the blätterteig over the rice, and cover the top with blätterteig.

Preheat oven to 200 C and bake for 20 – 25 minutes or till the blätterteig becomes gold brown. Remove from the oven and allow to cool.