Chicken and Almond Pilau
Elevate your weeknight dinners with this aromatic and hearty Chicken and Almond Pilau, a one-pot wonder bursting with fragrant spices and wholesome ingredients. Tender chicken thighs are simmered alongside golden basmati rice, infused with the warm flavors of cinnamon, cardamom, and cloves. Toasted almonds add a delightful crunch, while a touch of creamy yogurt lends richness to the dish. This recipe perfectly balances savory and nutty notes, topped off with fresh cilantro for a vibrant finish. Ready in under an hour, this easy-to-follow pilau recipe is perfect for creating a comforting, crowd-pleasing meal that’s sure to impress. Grab your skillet and enjoy this flavorful combination of chicken, spices, and rice today!
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 300 grams Basmati rice
- 1 large Onion (finely sliced)
- 2 Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 600 milliliters Chicken stock
- 50 grams Almonds (blanched and toasted)
- 100 grams Yogurt (plain, unsweetened)
- 2 tablespoons Vegetable oil
- 1 Cinnamon stick
- 4 Cardamom pods
- 4 Cloves
- 1 Bay leaf
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash and rinse the basmati rice in cold water until the water runs clear, then soak it in fresh water for 20 minutes. Drain and set aside.
Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Once hot, add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Stir for 30 seconds until fragrant.
Add the sliced onion to the pot and sauté for 5-7 minutes until golden brown.
Stir in the minced garlic, grated ginger, and turmeric powder. Cook for 1 minute to release the flavors.
Add the chicken pieces to the pot, stirring well to coat them in the spices. Cook for 5-7 minutes until the chicken is lightly browned on all sides.
Reduce the heat to low and stir in the yogurt. Cook for 2 minutes while mixing continuously to prevent curdling.
Add the drained rice to the pot and gently mix to ensure the rice is evenly coated with the spices and chicken.
Pour in the chicken stock, add the salt and pepper, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes until the rice is tender and the stock is fully absorbed.
Turn off the heat and let the pilau rest for 5 minutes, keeping the lid on.
Fluff the rice gently with a fork and stir in the toasted almonds. Garnish with chopped fresh cilantro.
Serve hot and enjoy your Chicken and Almond Pilau!
Nutrition Facts
Calories |
2322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.9 g | 155% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 3074 mg | 134% | |
| Total Carbohydrate | 132.6 g | 48% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 17.6 g | ||
| Protein | 181.9 g | 364% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 2476 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
