Chicken Pilau Rice
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 45 mins
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Servings
6
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Calories
480 kcal
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Course
Main Course
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Cuisine
Pakistani
Chicken Pilau Rice
Description
Chicken Pilau Rice is a savory dish that relies on a mix of whole spices such as cumin seeds, coriander seeds, cloves, black cardamom, bay leaves, and cinnamon sticks to create a complex flavor profile. The chicken is first cooked with sautéed onions and these spices, along with garlic and ginger, building a fragrant base. Water is added to create a spiced stock, simmered for about an hour to extract flavors.
The basmati rice, after soaking, is drained and cooked in the strained stock, which lends the rice a rich, spicy aroma and a tender yet separate grain texture. The chicken pieces are returned to the final cooking pot to finish cooking in the rice, ensuring the protein and grains are well integrated.
This pilau rice serves as a complete meal featuring spiced chicken and flavorful rice perfect for family meals or special occasions where a filling and aromatic dish is desired.
Ingredients
- 2 ½ cups basmati rice
- 5 small-sized onion brown variety
- 1.8 pounds chicken equal 1 baby chicken or 4 pieces of chicken thighs, cut in pieces
- 2 teaspoons cumin seeds whole
- 2 teaspoons coriander seeds whole
- 20 cloves whole
- 3 black cardamom
- 2 bay leaves
- 2- inches cinnamon stick
- 1 ½ teaspoons black peppercorns whole
- 4 cloves garlic peeled
- 1- inch ginger peeled.
- 1 ½ teaspoons salt
- 4 cups water
- ¼ cup cooking oil
Instructions
- Wash and rinse the rice. Then soak it in plenty of water. Set aside.
- Peel the onions and chop 4 of them. In a cooking pan or a stock pot heat the oil and fry the chopped onions with the whole cumin seeds and whole coriander seeds.
- When the onions become translucent, add in the cloves, cardamoms, black pepper, garlic, ginger, bay leaves, and cinnamon. Cook further until the onions turn golden brown.
- Then add the salt, the remaining whole onion and the chicken pieces. Give a stir and let the poultry cook until it turns opaque in colour.
- Pour the water in the chicken, let it boil and simmer at low heat. It takes me an hour to make the stock.
- By now, the rice will have expanded a little bit and turned white opaque in colour. Drain the rice. Set aside.
- Sieve the stock into a large cooking pan and discard the ginger, garlic, bay leaves, and all the whole spices. Carefully pick the chicken pieces and put them back into the stock.
- Let the stock boil again. Once it gets to the boiling point, put the rice in it and cook at moderate-high heat until all the water evaporates. Take care throughout the process by stirring the rice every now and then. But make sure not to break the grains.
- Cover the pan lid with a tea towel and put it on the pan. Turn the heat down and further cook at low heat until the steam comes out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 480 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 480kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 35g | 70% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 125mg | 42% |
| Sodium | 739mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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