Purdah Pilau - Rice and Chicken in a Pie
- 1 Chicken
- 2 Onions quartered
- 1 tsp. Cinnamon
- 1/2 tsp. Allspice
- 1/4 tsp. Cardamom powder
- 1/2 Lemon juiced
- 1/2 Cup Vermicelli broken up by hands
- 1 3/4 Cups Basmati or long grain rice
- 1/4 Cup Blanched almonds
- 1/4 Cup Pine nuts
- 7 Filo pastry large sheets
- 1 Egg yolk
- Salt and pepper
Put chicken in pot with 9 cups of water, bring to boil, remove scum, add onion, cinnamon, allspice, cardamom, salt, and pepper.
Cover and simmer for 45-60 minutes. Lift chicken and when cool enough to handle, skin and bone chicken. Cut chicken meat into pieces.
Strain stock and boil down to 3 1/2 cups. Add lemon juice.
Break vermicelli into small pieces and toast under broiler until evenly browned.
Pour rice and vermicelli into reduce boiling stock, adjust seasoning with salt, cover and cook for about 15 minutes. Remove from heat before all stock has been absorbed.
Fry almonds in oil until golden. Add pine nuts, and stir until browned. Mix nuts with chicken pieces with rice mixture and let cool.
Line round baking dish or spring form pan about 11 inches with greaseproof or wax paper. Brush with oil.
Fit 4 sheets of fil in pan to cover bottom and sides. Brush each sheet with oil, letting them overlap and hang over rim.
Fill with rice/chicken mixture. Bring hanging pastry edges up and fold them over rice.
Cover with 3 more sheets over laping pastry, brushing with oil. Trim corners with scissors and tuck edges down into sides of pant to close pie.
Brush top with egg yolk mixed with a teaspoon of water. Bake in 350°F (180°C) oven for 30 minutes or until top is golden. Lift pie out carefully and serve.