Chicken Pilau Ingredients Olive oil, 45 ml (3 tbsp) Basmati rice, 380 g (2 cups), soaked 20 minutes and drained Water, 720 ml (3 cups) Boneless chicken thighs, 700 g, cut into bite-sized pieces Potatoes, 2 medium (300 g), washed and cubed Red onion, 200 g (1 large), thinly sliced Carrots, 200 g (2 large), shredded Garlic, 15 g (5 cloves), minced Ginger, 15 g (1-inch piece), grated Salt, 25 g (1 ½ tbsp) Cumin seeds, 1 tbsp Cinnamon stick, 5 cm piece Cardamom pods, 3 Curry leaves, 5 Black peppercorns, 3–4 Whole cloves, 4 Coriander seeds, 1 tsp, lightly crushed Ground cumin, 1 tsp Green peas, 80 g (½ cup) Cooking Instructions Heat the olive oil in a large heavy-bottomed pot over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, curry leaves, black peppercorns, and cloves. Sauté for 30–40 seconds until fragrant. Add the sliced onion and shredded carrots, season with salt, and cook until deeply browned and caramelized to develop the pilau’s flavor and color. Stir in the garlic and ginger and cook for 1–2 minutes until aromatic. Add the chicken pieces and sauté until golden on the outside and mostly cooked through. Mix in the crushed coriander seeds and ground cumin. Pour in the water and add the cubed potatoes. Cover and simmer for 5 minutes until the potatoes are slightly tender. Add the soaked basmati rice and gently stir to combine. Cover and cook over medium-low heat until the rice is cooked and all the liquid has been absorbed, about 15–20 minutes. Fold in the green peas, cover, and let the pilau steam on the lowest heat for 10 minutes. Check that the potatoes are fork-tender, then gently fluff the rice before serving warm. #chickenpilau #pilau #chickenrice #kenyan #viralrecipe - @fiveseasonflavors