This is a real classic Indian pilau – the authentic chicken pilau you can find on the tables of top end Indian restaurants in cities around the world. It’s the recipe of E.P. Veerasawmy, founder of Veerasamy’s restaurant in Regent Street London in the 1920s.
Rice, cardamom pods, cloves and cinnamon stick are sautéed in ghee or butter, then simmered in chicken stock. Sultanas and almonds are added when the rice is cooked.
Cooked chicken is served on a bed of the pilau rice, topped with remaining rice and garnished with hard-boiled eggs cut in quarters, and crispy fried onions.
A really easy chicken pilau recipe that tastes amazingly delicious.