Servings
Font
Back
4.9 from 174 votes

Chicken Pilau Rice

Chicken Pilau Rice is delicious to enjoy as is. But you can indulge yourself more by having the rice with a few curries on the side.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 6
Calories: 480 kcal
Course: Main Course
Cuisine: Pakistani

Ingredients

  • 2 ½ cups basmati rice.
  • 5 small-sized brown onions.
  • 1.8 pounds chicken, equal 1 baby chicken or 4 pieces of chicken thighs, cut in pieces.
  • 2 teaspoons whole cumin seeds.
  • 2 teaspoons whole coriander seeds.
  • 20 whole cloves.
  • 3 black cardamoms.
  • 2 bay leaves.
  • 2- inches cinnamon stick.
  • 1 ½ teaspoons whole black pepper.
  • 4 cloves of garlic peeled.
  • 1- inch ginger peeled.
  • 1 ½ teaspoons salt.
  • 4 cups water.
  • ¼ cup oil.

Instructions

    Cup of Yum
  1. Wash and rinse the rice. Then soak it in plenty of water. Set aside.
  2. 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.
  3. 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. 
  4. 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.
  5. Pour the water in the chicken, let it boil and simmer at low heat. It takes me an hour to make the stock. 
  6. By now, the rice will have expanded a little bit and turned white opaque in colour. Drain the rice. Set aside.
  7. 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. 
  8. 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.
  9. 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

Serving 1g Calories 480kcal (24%) Carbohydrates 31g (10%) Protein 35g (70%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 16g Cholesterol 125mg (42%) Sodium 739mg (31%) Fiber 3g (12%) Sugar 2g (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 480

% 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.