Rice pilaf, a close relative or probably the forefather of Indian pulao, is basically rice cooked in meat stock or broth. The stock gives a delicious aroma to the slightly sauteed rice. Though the term pilaf comes from Turkish pilav, the dish is claimed to have originated from ancient India and then spread in the middle east. It can be served with a raita and a pickle of your choice.

Ingredients
1 cup basmati rice
250 gms of boneless chicken, cut into pieces
½ cup chicken stock
1 tsp oil
1 onion, chopped
2 tbsp celery, chopped
¼ cup frozen or chopped vegetables (optional)
¼ tsp pepper powder
1/8 cayenne powder
Salt as required
2 tbsp parsley, chopped

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Preparation
Heat oil in a frying pan
Add onions and fry them till they turn soft
Add the chicken pieces
Fry for 5 minutes and then add the rice
Add pepper powder, cayenne powder and salt; mix well
Pour in the chicken stock and bring to the boil
Lower the flame and cover the pan with a lid
Add the vegetables and celery after 10 minutes
Let it cook for a further 10 minutes
When the rice is thoroughly cooked, turn off the stove
Garnish with parsley and serve

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