Filed Under: Under 20 Mins

Nutritious and Delicious Chicken Pilaf

This wholesome and nutritious chicken pilaf has been a family favorite over several generations, made with items reguarily stocked in my pantry.

April 8th, 2012

Prep Time
10 minutes
Cook Time
20 minutes
  • 1/3 Cups oil
  • 6 pieces of skinless chicken (thighs or legs)
  • 2 large onions, finely sliced
  • 4 cloves garlic, finely minced or garlic paste
  • 2 tablespoons grated ginger or ginger paste
  • 3 bay leaves
  • 4 cinnamon sticks
  • 6 whole black peppers
  • 2 whole red chilies
  • 3 black cardamoms (crack open slightly)
  • 14 green cardamoms (crack open slightly)
  • 4 whole cloves or 1/2 tsp clove powder
  • 5 chopped almonds or flakes (optional)
  • 1 tablespoon garam masala
  • 1 tablespoon corriander powder
  • 2 tablespoons ground fennnel seeds
  • 1 teaspoon red chili powder
  • 2 teaspoons salt
  • 1 Cup basmati rice
  1. In large pot, fry onions in oil on medium heat until golden brown. Put aside a quarter of the onion for garnishing.

  2. Add garlic paste and ginger to the frying onions and cook on medium heat until oil separates. Add bay leaves, green and black cardamoms, cinnamon sticks, cloves, black peppers, whole red chili, chili powder, fennel seeds, garam masala, corriander powder and salt.

  3. Stir in chicken and fry for 5 minutes.

  4. To make within 20 minutes, cook chicken mixture and 2 cups water in a pressure cooker for 6 minutes. Remove and add rice to cook in pot and cover on low heat until water evaporates.

  5. If you don't have a pressure cooker, simply add 2 1/4 cups of water to the chicken mixture, and boil on med-high heat for 30 minutes. Add washed rice and cook on low heat and cover until water evaporates.

  6. Garnish with fried onions and almonds, and serve with plain yogurt.

Nutritious and Delicious Chicken Pilaf
Photography by Milan Mathur

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