Yakni Pilau (Chicken Rice)

From: UmmBinat

On Oct 6, 2009

I am upping my stars to 4 3/4! I had previously not enjoyed the rose water smell and taste of this as the one I had made it taste and smell extremely artificial but since I have bought a better rose water, more expensive, that is Iranian and I liked this so much more. I dont put as many peppercorns out of preference here and simmer the chicken along with a couple organic carrots, celery leaves and a celery stalk for even more flavor. (That is actually the main way I make chicken stock in general) I used Garam Masala for Cunswim toast blanched slivered almonds in a dry frying pan over medium high watching carefully and I also add the green peas of which I use the frozen type. I use white Basmati rice. I serve this with a fresh salad and it is delicious accompanied by Cacik (Turkish yogurt salad) I will make this again with the Cacik or another yogurt salad.

From: BecR

On Jun 23, 2008

OMG this is simply heavenly!!! If I could give it 10 stars I would. I did make a few changes, to simplify and to use what was on hand. Having already defrosted three boneless skinless chicken breasts, I decided to use those and to forego the whole chicken and homemade stock this once. In a stockpot, I browned one large sliced onion in butter for 5 minutes, then added the cut up chicken breast along with the garlic, 1 inch finely minced fresh ginger, saffron, 2 whole cloves, 5 black peppercorns, 3/4 teaspoon ground cardamom, and the garam masala, along with 1 cinnamon stick. I cooked and stirred for another 5 minutes until the chicken was no longer pink, then added the rinsed and drained basmati rice. Cooked and stirred the rice for a few minutes then added a couple dashes turmeric powder to achieve a nice yellow color, the rose water, 1 teaspoon kosher salt, the sultanas, and a 32 ounce box low sodium free-range hearty chicken stock, stirring well to combine. After bringing to a boil, I covered the pot and reduced the heat to a very low simmer for 15 minutes. When the rice was done, I stirred in a cup of frozen petite peas and some of the toasted almonds. YUM!!!! Not only wonderfully fragrant & delicious, but also beautiful!!! Thank you so much for this outstanding recipe, baraahnz!!! I will make this many, many times! :-D Becky

From: In_A_Frenzy

On May 24, 2005

Delicious and simple! The stock was so tasty, i made extra the second time i made this dish and have stored it in the freezer. I didn't use sultanas or rose water.

From: UmmIbrahim

On Nov 25, 2008

I can't say anything better than what has already been said. This has become a family favorite because it is so delicious, and I enjoy making it also because it makes the house smell wonderful all day long. THANKS SO MUCH!