Ghee Roast Chicken Pilaf
There are times when the name of a recipe is tempting enough for you to try your hands on it even without reading through the recipe at all and the bonus is that you create a dish. So the name was 'Ghee roast Murgh' which translates to Clarified butter roast Chicken. Now anyone who has used clarified butter would be familiar with its beautiful sweet aroma and the delightful taste it imparts .So this time I tried a simple marinate and what followed was this :-
1 Chicken leg + thigh without the skin
1.5 tsp ghee aka clarified butter
1/4th tsp ground cinnamon
1 tsp paprika or if you don't have it then use Kashmiri Red chili powder
1 blade of mace crushed
Tiny pinch of Nutmeg
Salt as per taste
For the pilaf
1 cup of cooked basmati rice
A big handful of cranberries
A tiny pinch of nutmeg powder
1 tsp ghee/ clarified butter
Simply marinate the chicken with clarified butter, cinnamon, paprika or kashmiri red chili powder, salt, mace and nutmeg and let it marinate well for 2 hours.
Preheat oven to 180 C and place the chicken on a rack and put a bowl beneath the chicken on the lower rack so that it collects the juices and roast for 15 minutes and then turn the chicken and roast for another 15 minutes. Now place the rice in the bowl which has collected the juices and mix well and place the chicken on top and bake for another 5 minutes. Its a mild flavoured dish and somehow with the spices and flavour of ghee it works in the summers because of the light texture and the cranberries give it a nice tangy flavour.
Tips to cook the rice :-
- Take double the amount of water of rice and bring to a boil and cover and simmer for 15 minutes. If the crockpot is too small the bubbles might come out in that case leave a gap when placing the lid and once the water gets absorbed cover completely and cook.
- Once you have cooked the rice let ti stay with the lid on for 5 minutes and then serve it.