How To Make Chicken Pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.
You Will Need:

* 3 cups (750ml) Basmati Rice
* 5 ½ cups (1380ml) water
* 2 strands of Saffron
* 1 stick of cinnamon
* 4 Tbsp ghee
* ½ Tbsp garlic and ginger paste
* 1 tsp garam masala
* 1 onion , thinly sliced
* 3 cloves
* 2 Tbsp yoghurt
* 1 pinch of chilli powder
* 3 chicken breasts , skinned and cut into cubes
* 2 cardamoms , pods should be crushed
* 1 Tbsp sultanas
* 1 Tbsp blanched almonds
* 1 tsp salt
* 1 Large Saucepan
* 1 Frying Pan
* 2 large spoons for stirring

Step 1:
Wash Rice
Wash the rice until the water runs clear and then drain and set aside.
Step 2:
Heat Ghee and Add Spices
Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.
Step 3:
Mix Together
Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.
Step 4:
Add Water
Now add the water.
Step 5:
Bring To Boil
Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes
Step 6:
Cook Paste
Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.
Step 7:
Add Chicken
Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through
Step 8:
Stir and Serve
Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving