Chicken Pilau is a flavorful dish which is made by combining spiced rice and tender chicken. It is usually made by cooking rice with spices like cumin, cardamon and cinnamon.

A layer of sautéed chicken and some vegetables are then added. Rice absorbs the spices and chicken juices which results in a rich aromatic meal.

It is a popular dish in various cuisines in Asia and East Africa. It can be customized with different ingredients and spices to suit personal preferences.

Also read the following Roast Chicken to more exciting recipes on chicken dishes. Hope you will enjoy this mouth watering, which is simple and easy to make.

You can choose to use hard body chicken which will require you to boil it for a longer period of time or the improved version chicken which needs a shorter period to boil.

Ingredients For Making Chicken Pilau

500 g chicken

250 g Basmati rice

50 ml water

2 large onions chopped

1 tbsp. vegetable oil

2 cm ginger, crushed

2 tsp. garlic crushed

2 large tomatoes blended

1 tsp. ground cloves

2 tsp. cumin powder

2 tsp. garam masala

How To Prepare Chicken Pilau

1. Wash the rice and soak in cold water for 20 minutes.
2. Cut the chicken into small sizes and put it in a sauce pan , add water and bring to the boil until the chicken is almost cooked, then drain the water into a container.
3. Heat the oil in a sauce pan, add the onions and cook until brown. Stir in the ginger, garlic and tomato paste.
4. Cook for 2 minutes then add the cinnamon, cloves and garam masala and cook for about 2 minutes, then add the chicken.
5. Add 60 ml chicken stock that you drained from the chicken, cook on high heat for 5 minutes, then reduce the heat and simmer for 10 minutes.
6. Add the rice and remaining water. Cover and cook on high until it starts to boil. Reduce the heat and cook until all the water has evaporated.
7. Remove from heat and allow to stand while still tightly covered for 6 to 10 minutes before serving.

Print Recipe

Chicken Pilau

Author: Balanced Healthy Meals

Difficulty: Beginner

Servings: 5

Ingredients

Servings

• 250 g Basmati rice

• 50 ml water

• 2 large onions chopped

• 1 tbsp. vegetable oil

• 2 cm ginger, crushed

• 2 tsp. garlic crushed

• 2 large tomatoes blended

• 1 tsp. ground cloves

• 2 tsp. cumin powder

• 2 tsp. garam masala

Instructions

1. Wash the rice and soak in cold water for 20 minutes.
2. Cut the chicken into small sizes and put it in a sauce pan , add water and bring to the boil until the chicken is almost cooked, then drain the water into a container.
3. Heat the oil in a sauce pan, add the onions and cook until brown. Stir in the ginger, garlic and tomato paste.
4. Cook for 2 minutes then add the cinnamon, cloves and garam masala and cook for about 2 minutes, then add the chicken.
5. Add 60 ml chicken stock that you drained from the chicken, cook on high heat for 5 minutes, then reduce the heat and simmer for 10 minutes.
6. Add the rice and remaining water. Cover and cook on high until it starts to boil. Reduce the heat and cook until all the water has evaporated.
7. Remove from heat and allow to stand while still tightly covered for 6 to 10 minutes before serving.