In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.

Add the rice and 1 teaspoon cardamom and stir to coat the rice with the oil. Add the raisins, broth, and 1 teaspoon salt. Bring to a boil, reduce the heat to low and simmer, covered, for 20 minutes.

Bake on the middle shelf in the oven for 38–40 minutes until the rice and chicken pieces are tender and the stock is absorbed. Stir the peas through the pilau, cover again with the lid and leave ...

Rice pilau is a great starter or main dish for serving your guests and makes a great meal for the entire family. Additionally, it’s really simple to prepare, everyone can make it.

Add the chicken to a 9-by-13-by-2-inch baking dish, placing it on what would have been the skin side down, and transfer to the oven for about 20 minutes, or until the chicken is cooked through and ...

Add 2 cups water and bring to a simmer, scraping up the browned bits. Add the garlic, then reduce to medium-low. Cover and cook, stirring occasionally, until the carrots are tender, about 12 minutes.

4. Mix the honey, chicken stock, vinegar and soy sauce in a separate bowl. Set aside. 5. Turn chicken over and cook for another 3 minutes. Remove from pan to a plate.

Honey Mustard Chicken With Cauliflower Rice. 4 servings. Total time: 45 mins. Cauliflower rice, served pilaf-style with sauteed onions, earthy spices, crunchy pistachios and juicy bites of orange, ...