How to Bake Indian Phyllo Pie
Serves: 4
Preparation time: 15 mins
Cooking time: 45 mins
Ingredients needed to make Indian Phyllo Pie:
- 6-12 sheets phyllo dough, thawed
- 1 ½ lb boneless chicken thighs, skinned
- 1 cup basmati rice
- ½ cup plain whole milk yogurt
- 2 ¼ cups low-sodium chicken broth
- 2 carrots, diced
- 1 yellow onion, thinly sliced
- 1 garlic clove, finely chopped
- 1 tbsp ginger, finely grated
- ½ cup toasted almonds, chopped
- ½ cup golden raisins
- 4 tbsp butter, melted
- 1 tbsp olive oil, plus more for greasing
- ¼ tsp ground cinnamon
- ½ tsp freshly ground black pepper
- 1 ½ tsp sea salt
Cooking instructions for Indian Phyllo Pie:
- Warm up your oven to 400 degrees F.
- Slice each chicken thigh into equal halves and rub ¼ tsp black pepper and ½ tsp salt all over them.
- Drizzle olive oil in a large skillet and heat it over moderately high flame.
- Toss the chicken chunks into it and brown one side for 5-6 minutes, before flipping them over to cook the other side similarly; set them aside in a plate until required.
- Throw in the carrots, garlic as well as onions in the same skillet and sauté for a minute, stirring often.
- Empty the cups of chicken broth into the skillet and continue to cook for another minute, while stirring constantly and scraping out any brown bits from the base of the skillet.
- Scatter the grated ginger into it, followed by a dash of cinnamon as well as rest of the seasonings and stir them all together to mix well.
- Bring the mixture to a boil and turn off the heat.
- Beat the yogurt into the sauce until well combined and fold in the almonds, raisins as well as rice until they are distributed evenly throughout the mixture.
- Stir in the cooked chicken and tip the mixture into a 2 quart casserole.
- Grease the surface of 6-12 phyllo dough sheets and arrange them on top of the chicken filling until they cover every inch of the dish.
- Bake in the oven for about half an hour or until the surface turns golden brown.
- Serve warm.
Image credit: Wikimedia Commons
