Chicken Pilau
Savor the rich and aromatic flavors of Chicken Pilau, a one-pot delight that's perfect for a comforting weeknight dinner or special family gathering. This exquisite dish combines tender, flavorful chicken thighs with fluffy basmati rice, infused with a warm blend of spices like cumin, cinnamon, cardamom, and turmeric. A medley of garlic, ginger, and sautéed onions enhances the depth of flavor, while a simmer in chicken broth ensures every bite is irresistibly savory. Topped with fresh cilantro for a burst of freshness, Chicken Pilau is an easy-to-make, crowd-pleasing recipe that's hearty, fragrant, and utterly satisfying. Perfect for fans of spiced rice dishes, this recipe delivers authentic taste with minimal effort.
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Recipe Information
Ingredients
- 1.5 pounds chicken thighs
- 2 cups basmati rice
- 1 large onion
- 4 cloves garlic
- 1 inch ginger
- 1 large tomato
- 3 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 stick cinnamon stick
- 4 pods cardamom pods
- 4 pieces cloves
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon chili powder
- 2 teaspoons salt
- 4 cups chicken broth
- 0.5 bunch fresh cilantro
Instructions
Thoroughly rinse the basmati rice in cold water until the water runs clear, then soak in water for 30 minutes. Drain well.
Finely chop the onion, mince the garlic cloves, and grate the ginger.
Dice the tomato and set aside.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until fragrant.
Add the chopped onion and sauté until golden brown, about 8-10 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes.
Add the diced tomato, ground coriander, ground turmeric, chili powder, and salt. Cook until the tomato is soft and the spices are well incorporated, about 3-4 minutes.
Add the chicken thighs to the pot, turning to coat in the spice mixture. Cook until the chicken is lightly browned on all sides, about 5-7 minutes.
Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low and cover the pot. Simmer for 15 minutes.
Stir in the drained rice into the pot and ensure it is evenly distributed. Cover the pot and cook on low heat until the rice is tender and the liquid is absorbed, about 20-25 minutes.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Fluff the pilau with a fork and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
2563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.8 g | 152% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 9312 mg | 405% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 27.3 g | ||
| Protein | 211.8 g | 424% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 428 mg | 33% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3638 mg | 77% | |
*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.
