Pilaf / Pulau

Zutaten

• 1 1/2 cups basmati rice
• 2 tablespoons oil
• 4 pieces chicken thighs (500g)
• 1 onion
• 1 clove garlic
• 1 can lentils
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 1/2 cups water (625ml)
• 2 teaspoons stock powder

Zubereitung

1. Rinse rice well. Put rice in a bowl. Cover with water.
2. Slice onion. Cut garlic small.
3. Drain and rinse lentils.
4. Heat 1 tablespoon of oil in a big pot with medium-high heat. Add chicken. Cook on both sides for 1–2 minutes. Put chicken on a plate.
5. Heat 1 tablespoon oil in same pot. Cook onion for 15 minutes, until brown and small.
6. Add garlic, cumin and turmeric. Cook for 1 minute.
7. Drain and rinse rice again. Add rice to pot. Cook for 2 minutes. Stir so rice does not burn.
8. Add lentils, stock powder and water.
9. Put chicken in the pot once the water is boiling.
10. Cover pot with a tea towel and a lid. You can use paper towel and Alfoil. Cover tight.
11. Cook on low heat for 15 minutes.
12. Serve pilaf with salad or cooked vegetables. • There are many variations of pilaf. • Top with nuts (e.g. roasted cashews, pistachios) and/or dried fruit (e.g. dates, cranberries, sultanas). • Use other spices (e.g. cinnamon, cardamom, saffron). • Serve with garlic yoghurt sauce.