"Aromatic" is a great way to describe this dish, it leaves a lovely mixture of flavours sitting on your tongue. Ghee or clarified butter is a key ingredient in Bangladesh cooking. For this all in one Pilau dish you fry cinnamon sticks or cassia bark pieces, cloves, cardamom pods amd bay leaves in melted ghee then add garlic, ginger and onions. Cassia bark is a dark, thick, coarse bark similar to cinnamon but where you may use cinnamon in sweet dishes you would tend to use cassia in strong, spicy savoury dishes. When the onions are soft and golden you add in freshly ground coriander and cumin seeds, freshly grated nutmeg and chilli powder. At this stage the kitchen is filled with wonderful aromas.
One of the best pieces of equipment I have bought and often use when making Asian food is a spice or coffee grinder. I can never believe how quickly this little gadget blends solid spices into fine powders. I know I could use a mortar and pestle but this is certainly quicker and takes a lot less muscle!
Next you add in a mixture of cubed chicken breasts and thighs, tomatoes, turmeric, water, salt and pepper. Once the mixture is simmering you mix in the basmati rice, bring to the boil, then cover and cook in the oven for 20 minutes.
After removing from the oven you leave to rest for 5 minutes then remove the lid, fluff up the rice, sprinkle with fresh coriander leaves and enjoy! I could not believe how perfectly the rice cooked. I really enjoyed this dish and am looking forward to having the leftovers for lunch today. It is the type of dish that could become a regular comfort food dinner. It would also be easy to increase the quantities for a casual get together.
Rating 8 out of 10.
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