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1
wash chicken properly and put aside.
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2
soak rice in cold water.
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3
finely slice the onion.
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4
heat oil in a saucepan, add the onions and all the masalas(spices)keep a little water ready for onions when brown.
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5
brown the onions, brown in the literal sense not golden and not burnt.
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6
add ginger, garlic and the water which should be around half a cup,let it boil, you will notice the colour of this will be slightly brown, this is because of the water we add to very brown onions, this gives the pilau a s hint of cream colour when ready.
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7
now add chicken, fry chicken in the onions and masalas,the half cup should have dried up by now(when you add chicken).
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8
fry until chicken is tender add water if necessary, make sure the meat does not break, add the yoghurt about 2 tsp of salt or to taste and cook until yoghurt is dry.
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9
now with the the same cup you measured the rice, measure water we will need 5 cups of water filled to the brim, add the water to the chicken, let it boil.
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10
drain the water from the soaking rice and add rice to boiling water and chicken.
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11
let rice boil, taste salt if need be add more according to your taste.
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12
when water is almost dry, holes will form on the rice,reduce heat to very very low, use a simmerer if u have one, not necessary,.
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13
before covering rice sprinkle the cummin over the rice.
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14
cover with a lid that does not let steam escape from saucepan.
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15
leave on simmer for about ten minutes.make sure rice does stick to bottom of pan, if it does it will burn easily and rice will taste and smell horrible.
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16
when you lift lid to check the rice, the rice should let out a lot of steam and water should have dried, turn off heat mix the rice with a big fork like salad or serving fork,the aroma will be so good just scrumptious.
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17
you chicken pilau is ready, enjoy.
