Chicken Pilau

Comfort food? Yes please!


Who doesn’t love comfort food?  Especially on a cold winter night.

Sometimes making rice can be tricky. I get nervous every time I make biryani, kabsa, and few other rice dishes. Trials and errors can perfect your skill.

Try to follow the recipe, it’s surprisingly easy and results are fantastic.


Ingredients to cook the chicken: Step 1

  • 1 full chicken, cut into 10- pieces
  • 1 onion, remove the skin and cut into four halves
  • 1 bulb of garlic, with skin
  • 1 ginger 1″ piece
  • 2 cinnamon sticks
  • 6 green cardamom
  • 1 tsp cloves
  • 1 tsp cumin seeds
  • 1 tbsp, coriander powder
  • 1 tsp fennel, crushed
  • 1 tbsp garam masala powder, optional
  • 1 tsp black pepper corns
  • 1 black lemon, optional
  • salt to taste
  • black pepper to taste
  • 1 tbsp olive oil
  • 5-6 cups of water

In a large pot mix all the ingredients and let it come to boil once.

Cover and simmer for half an hour to forty-five minutes or until chicken is tender.

Strain the stock, discard everything else except liquid and chicken.

Ingredients to cook the rice and chicken together: step 2

  • 1 tbsp olive oil
  • 1 onion, thinly sliced
  • 1 tbsp cumin powder
  • 3 cups rice
  • 5 cups reserved stock
  • cooked chicken

Wash the rice and soak it in surplus cold water for 20 mins.

To a large pot add oil and fry onions until golden brown.

Add cumin powder.

On the high heat add chicken and rice, stir saute for a min.

Add the stock, let it come to a boil.

Cover the pot and turn the heat down to low.

Cook for 15-20 mins or until the steam flows up.

Serve with raita or plain yogurt.


Source: I adapted from the recipe my friend shared with me. 


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