Chicken Pilau

This recipe is from Gwen. It's surprisingly easy to make for the delicious taste it has.

Ingredients:

• 1 1/2 c. basmati rice
• 5 Tbl. ghee or vegetable oil
• 2-inch piece of cinnamon stick
• 8 cloves
• 6 cardamom seeds
• 2 garlic cloves, minced
• 1 tsp. chili powder
• 1 Tbl. fennel seeds
• 4 chicken pieces, skinned
• 5 Tbl. plain yogurt
• 1 tsp. ground saffron
• 1 1/2 tsp. salt
• 2 1/2 c. chicken stock
• 2 large onions, sliced
• 4 Tbl. ghee
• fresh cilantro leaves

Instructions:

1. Wash rice thoroughly and drain. Place in a large bowl and cover with fresh cold water. Let soak for 30 minutes and then drain well.
2. Heat the ghee or oil in a large saucepan and add the cinnamon, clove and cardamom seeds. Cook briskly for 30 seconds and then stir in the garlic, chili powder, and fennel seeds. Cook for a further 30 seconds.
3. Add the chicken pieces and cook, turning occasionally, for 5 minutes.
4. Stir in the yogurt, a spoonful at a time, and then cover the pan and simmer for 25 minutes.
5. Add the rice, saffron, and salt. Cook, stirring, until thje rice is glistening and coated with spices.
6. Add enough stock to cover the rice by 1/4 inch and bring to a boil. Reduce the heat to a bare simmer and cook, covered tightly, for 20 minutes or until the rice is cooked.
7. Fry the onions in the ghee or oil in another pan. Use to garnish the pilau with the cilantro leaves.