Recipe of Chicken Palau

   Ingredients

• 1 kg chicken, bone in

• 2 tbsp. coriander seeds

• 2 tbsp. dark peppercorns

• 8 garlic cloves

• 2-inlet leaf

• One medium stick cinnamon

• Two black cardamoms

• Five green cardamoms

• One star anise

• Two onions

• 4 tbsp. ghee

• 3 cups basmati rice, splashed for a large portion of 60 minutes

• 4 tsp salt

• 2 tsp cumin seeds

• Water or chicken stock

     Instructions

1. To begin with, we make the stock. In a pot, include the chicken, coriander seeds, dark peppercorns, garlic cloves, cove leaf, cinnamon, cardamoms, star anise, salt and one onion (it does not need to cleaved). Spread with enough stock/water to cover. I unequivocally suggest utilizing chicken stock, yet in the event that not, at that point water will do.
2. Heat to the point of boiling, at that point cover and permit to stew on medium-low warmth for 20 minutes

• Presently, we have to strain the stock. Channel out the stock, keep aside, and take out the chicken pieces, holding them aside as well. Discard the entire flavors. Try not to stress if there are a few flavors adhering to the chicken.

• In a similar skillet, heat the ghee on medium warmth. When hot, include the cumin seeds and onions. Sauté until they are earthy colored, however do not allow them to consume. The browner the onions are, the darker the shade of the rice will be.
• Presently, include the chicken, rice and 6 cups of stock. Heat to the point of boiling, at that point spread and stew on low till the water evaporates and the rice is delicate, around 10 minutes.

• Turn the warmth off and permit the rice to rest secured for 10-15 minutes.

• Your Chicken Palau is prepared! Present with raita, serving of mixed greens.