Chicken pilau is a flavorful and aromatic dish made with chicken, rice, and a variety of spices, making it widely popular in many countries. From Indian subcontinent to Middle Eastern lands, each region boasts its unique interpretation of this classic. Whether you prefer the traditional slow-cooked or quicker stovetop methods, this dish is sure to impress your taste buds. Dive into our carefully curated collection of chicken pilau recipes, and discover the perfect one that suits your palate.
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KASHMIRI CHICKEN, CARDAMOM AND SAFFRON PILAU: SPICED INDIAN RICE
A wonderfully fragrant and spiced Indian chicken dish, with saffron and cardamom studded rice. This has become a popular and much loved family recipe; an Indian friend who was studying Art with me many years ago, used to make this for all of us Art students every Saturday night; she finally shared the recipe with us before we all graduated! I have been making this for over 30 years now, and I have never changed a thing! Serve this with cool cucumber raita, sambals and naan bread, for a delectable "one Pot" Indian feast. NB: As one reviewer found out, if you use brown rice in this recipe, this adds considerably to the cooking time and you will need more liquid; brown rice takes longer to cook and takes about a third more liquid!
Provided by French Tart
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the basmati rice several times in cold water and drain in a colander - leave to dry.
- Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
- Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over.
- Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
- Transfer all the contents to a bowl and rinse out the pan.
- Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
- Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
- Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
- Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
Nutrition Facts : Calories 680.9, Fat 29.5, SaturatedFat 6.4, Cholesterol 85.1, Sodium 95.2, Carbohydrate 74.1, Fiber 5.5, Sugar 9.3, Protein 30.7
AFGHAN RICE PILAF WITH CHICKEN AND YOGURT - BOR PILAU
This recipe comes from Helen Saberi's book - The Afghan Food & Cookery. Pilaf or pilau is a classic Afghan dish. The use of yogurt is also classic and it makes a delicious sauce. Ground red pepper is commonly found in North African & some Asian dishes, if you cannot find it use hot paprika or a mix of regular paprika with a little cayenne added.
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Fry the sliced onion in the oil until soft and golden brown. Add the chicken or lamb pieces and fry until golden brown. Add the garlic and fry for a minute or two. Now add the yogurt, salt, red pepper and ground cilantro. Simmer over a medium heat until the meat is tender (about 40 minutes).
- Meanwhile wash and soak the rice in plenty of water for about 30 minutes.
- Bring 5 cups water to a boil in a large pan and add the rice. Bring back to a boil and cook for 2 to 3 minutes, then strain in a colander.
- Take one half of the rice and put in a large pan. Add the chicken and its juices. Add the remaining half of the rice and s sprinkle the saffron and cardamom and a little more red pepper over it.
- Cover the pan with a tightly fitting lid and increase the heat for a minute or so to bring back the juices to a boil, then place the pan in a preheated oven at 300°F for about 45 minutes.
GOLDEN SAFFRON AND CARDAMOM SPICED CHICKEN & RICE PILAU
Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a FABULOUS one-dish meal! Inspired by a Nigella Lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
- Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
- In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
- Add the chicken and the browned bits to the rice, stirring gently to combine.
- Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
CHICKEN PILAU
From About.com, Diana Rattray, guide to southern cooking. Easier than it looks! This is really good. I have boiled leftover roast chicken, substituted that chicken for the uncooked in the recipe and used the broth, as well. When I do that, I skim the fat from the broth and combine it with the oil to brown the vegetables. Works fine and is an unusual solution to "not chicken and noodles, AGAIN!!!" Can be spiced up with chilis, if desired.
Provided by Queen Dragon Mom
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
- Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes.
- Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
- Cover pan and simmer 30 minutes or until the chicken is tender.
- Remove chicken and pour the pan juices into a 2-cup measure, cool.
- When cool, skin chicken and remove the meat from the bone in large pieces.
- Set chicken aside.
- In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
- Sauté for about 3 minutes over medium heat.
- Add the remaining onion, green and red bell pepper, and celery.
- Sauté until the chopped onion is tender.
- Add the rice and sauté, stirring, for about 2 minutes.
- Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
- Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
- If necessary, add more chicken broth or water.
- Gently stir cooked chicken into the rice; heat through.
- Taste and add salt and pepper, if needed.
- Spoon into a serving dish and sprinkle with freshly chopped parsley.
Nutrition Facts : Calories 942.3, Fat 43, SaturatedFat 10.7, Cholesterol 155.2, Sodium 1055.6, Carbohydrate 86.4, Fiber 3.8, Sugar 6.8, Protein 49
QABILI PILAU WITH CHICKEN
Afghan recipe for chicken with rice, carrots and raisins. For the Dim Sum fans out there, this is a sort of Afghanistan Sticky Rice - it's exactly the same, only way different. ;)
Provided by Rhonda Scheurer
Categories Curries
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In large skillet, brown onion in 2 tbsp oil.
- Add chicken and brown lightly.
- Add 2 cups water, salt, cinnamon, cumin and cardamom.
- Cover and simmer until meat is tender, about one hour.
- Remove chicken and set aside.
- Set juice aside.
- Saute carrots and brown sugar in 4 tbsp oil until lightly browned.
- Remove and set aside.
- Add raisins to oil and cook until they swell up.
- Remove and set aside.
- Return the juice to the skillet.
- Add rice and 4 cups water and bring to a boil.
- Simmer until the water is absorbed.
- Pre-heat oven to 300.
- Mix the meat, carrots, raisins and rice.
- Place in a large casserole, cover and bake for 30 minutes.
YAKNI PILAU (CHICKEN RICE)
This is the first dish I learnt as an adult and still it is my speciality... there's only one word to describe it... yum! When I'm cooking this for my husband and myself, I usually remove the legs whole, sprinkle them with spices and brown under grill, and then add the remaining chicken to the rice as per instructions.
Provided by baraahnz
Categories Long Grain Rice
Time 3h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make a well-flavoured stock by simmering chicken in water to cover along with cardamom pods, peppercorns, 2 teaspoons salt and the onion stuck with cloves.
- Simmer for approximately 2 hours.
- Cool slightly, strain stock and measure out 4 cups.
- Remove meat from bones, cut into bite-size pieces and set aside.
- Wash rice thoroughly in water, drain in a colander and allow to dry for at least 1 hour (this is optional if you're in a hurry!).
- Heat ghee in a large pot and fry sliced onion until golden.
- Add saffron, garlic and ginger and fry for 1 minute, stirring constantly.
- Add rice and fry 5 minutes longer over a moderate heat, stirring with a slotted metal spoon.
- Add hot stock, garam masala, cardamom, 1 1/2 teaspoons salt, rose water, sultanas and reserved chicken pieces.
- Stir well.
- Cover pan tightly and cook over a very low heat for 20 minutes.
- Do not uncover pot or stir rice during cooking time.
- When rice is cooked, remove from heat and stand, uncovered for 5 minutes.
- Fluff up rice gently with a fork and place in dish, again using a slotted metal spoon.
- Garnish with almonds, peas and eggs.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the pilau will taste. Choose fresh, flavorful chicken, and use a good quality basmati rice.
- Soak the rice: Soaking the rice before cooking helps to remove the starch and make it more fluffy.
- Use a heavy-bottomed pot: A heavy-bottomed pot will help to distribute the heat evenly and prevent the rice from sticking.
- Don't stir the rice too much: Stirring the rice too much can break the grains and make the pilau mushy.
- Let the pilau rest before serving: Let the pilau rest for a few minutes before serving to allow the flavors to meld together.
- Serve with your favorite toppings: Chicken pilau can be served with a variety of toppings, such as yogurt, chutney, or raita.
Conclusion:
Chicken pilau is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even breakfast. It's a great way to use up leftover chicken, and it's also a healthy and affordable meal. With a few simple tips, you can make the perfect chicken pilau every time.
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