Pilau Ayam

Ingredients:

(Serves 5)

50g (¹⁄₄ cup) yellow dhall, washed, soaked for 1 hour and drained

625ml (2¹⁄₂ cups) water

15g (1¹⁄₂ tablespoons) vegetable oil

100g (1) onion, sliced

5g (1 cm) ginger piece, chopped finely

20g (4 pips) garlic, chopped finely

3g (1) star anise (bunga lawang)

2g (3) cloves (bunga cengkih)

300g (2¹⁄₂ pieces) chicken breast, skin discarded, cut into bite-size pieces, seasoned with salt, pepper and turmeric (kunyit) powder

180g (1 cup) uncooked rice

10g (1) pandan leaf, washed and knotted

Salt to taste

60g (¹⁄₂ medium-sized) carrot, thinly sliced

50g (1) tomato, cut into small wedges

Method:

1. Cook dhall in 1¹⁄₂ cups of water until tender but not mushy. When dhall is cooked, turn off heat and set aside.
2. Saute sliced onions, ginger, garlic, star anise and cloves in a pot.
3. Add chicken and stir well until lightly browned.
4. Stir in the rice and mix well. Add 1 cup of water, pandan leaf and salt.
5. Cook until most of the water has been absorbed.
6. Add in dhall and sliced carrots. Cover the pot, turn down the heat and continue cooking until rice is done.
7. Mix well and add in tomato wedges before serving.

Nutrient content per serving