Pilaf de orez cu carne de pui (reteta indiana) / Chicken Pulao

Ingrediente / Ingredients

• 500 g orez basmati / 500 g  basmati rice  
• 2 linguri ulei / 2 tablespoons oil
• 2 cepe tocate / 2 onions, diced
• 4 catei de usutroi zdrobiti / 4 garlic cloves,  crushed
• 2.5 cm radacina de ghimbir tocata fin / 2.5 cm fresh ginger root, finely diced
• 2 lingurite seminte chimion / 2 teaspoons cumin seeds
• 750 g pui dezosat, cubulete / 750 g  boneless chicken, cubed
• cateva fire de sofran / a few strands of saffron
• 250 ml apa fiarta / 250 ml boiled water  
• 6 pastai de cardamom, batucite / 6 cardamom pods, bruised
• 4 linguri menta proaspata tocata / 4 tablespoons chopped fresh mint
• 2 lingurite garam masala / 2 teaspoons garam masala
• 1 bat scortisoara / 1 cinnamon stick
• 230 g rosii decojite si tocate / 230 g skinned and chopped tomatoes
• 60 g stafide aurii / 60 g  sultanas
• sare dupa gust / salt to taste
• piper dupa gust / pepper to taste
• 2 linguri de migdale albite, prajite / 2 teablespoons blanched almonds, toasted
• 1 lingura de nuci caju, prajite / 1 tablespoon cashew nuts, toasted

Mod de preparare /  Method of preparation

1. Orezul basmati se spala de mai multe ori in apa rece, se scurge intr-o strecuratoare si se lasa sa se usuce /  Rinse the basmati rice several times in cold water, drain in a colander and leave to dry.

2. Se incinge jumatate din ulei intr-o tigaie mare si se adauga jumatate din ceapa, usturoiul, ghimbirul si semintele de chimion. Se prajesc la temperature medie pentru aproximativ 5 minute / Heat half of the oil in a large pan and add half  the onion, the garlic, ginger and cumin seeds. Fry them over medium heat for about 5 minutes.

3. Se adauga bucatile de pui si se rumenesc – intorcandu-le regulat pentru a obtine o culoare buna peste tot / Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.

4. Se adauga sofranul, apa fiarta, pastaile de cardamom, menta, garam masala si batul de scortisoara. Se aduc toate la fierbere dupa care se acopera, se reduce focul si se fierbe inabusit pentru 25 – 30 de minute, pana puiul este moale / Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 - 30 minutes, until the chicken is tender.

5. Se transfera tot continutul intr-un castron si se clateste tigaia / Transfer all the contents to a bowl and rinse out the pan.

6. Se adauga in tigaie  uleiul si ceapa ramasa prajindu-se pana cand ceapa prinde usor culoare. Se adauga orezul si se amesteca bine, se prajeste aproximativ 2 – 3 minute pana cand orezul este opac / Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 - 3 minutes until the rice is opaque.

7. Se adauga mixul de pui, rosiile, stafidele dupa care se condimenteaza cu sare si piper.  Se amesteca usor, dupa care se agita tigaia pentru a nivela ingredientele / Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.

8. Se adauga suficienta apa fiarta pentru a ajunge aproximativ ¾ " peste amestecul de orez. Se acopera cu un capac si se fierbe la foc mic pentru 20 – 25 de minute, pana cand orezul este moale (fiert) si tot lichidul este absorbit. Add sufficient boiling water to come about ¾ " above the rice mixture. Cover with a  lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.

9. Se scoate batul de scortisoara si se transfera intr-un vas cald se servire, se presara migdalele prajite, caju prajite si se serveste imediat / Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds, toasted cashew and serve immediately.

                                                                                      Sursa retetei / Recipe source: www.food.com