Dairy-Free Chicken Pilau
Elevate your weeknight dinners with this flavorful Dairy-Free Chicken Pilau, a hearty one-pot wonder brimming with aromatic spices and wholesome ingredients. Tender chicken pieces and fluffy basmati rice are simmered together in a fragrant blend of cumin, coriander, turmeric, and cinnamon, absorbing the rich flavors of bay leaf, cardamom, and ginger. This recipe proudly avoids dairy, making it a perfect choice for those with dietary restrictions while still delivering a deeply satisfying dish. Garnished with fresh cilantro and zesty lemon slices, Dairy-Free Chicken Pilau offers an enticing balance of warmth and brightness in every bite. Ready in just an hour, this family-friendly recipe is ideal for busy nights and serves four generously. Perfect your dinner routine with this wholesome, dairy-free pilau!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 300 grams Basmati rice
- 3 tablespoons Olive oil
- 1 medium, sliced Onion
- 3 cloves, minced Garlic
- 1 tablespoon, freshly grated Ginger
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 Cinnamon stick
- 1 Bay leaf
- 3 Cardamom pods
- 750 milliliters Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 2 tablespoons, chopped Fresh cilantro
- 1 sliced, for garnish Lemon
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
Cut the chicken breast into bite-sized pieces and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and grated ginger and cook for an additional minute until fragrant.
Add the cumin seeds, coriander powder, turmeric powder, cinnamon stick, bay leaf, and cardamom pods. Stir well to combine the spices and release their natural oils, about 2 minutes.
Increase the heat to medium-high and add the chicken pieces to the pot. Cook until lightly browned on all sides, about 5-7 minutes.
Add the rinsed basmati rice to the pot and stir well to coat the rice with the spices and oil.
Pour in the chicken broth, then season with salt and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove the pot from heat and let it stand, covered, for 5 minutes to allow the rice to finish cooking in its own steam.
Fluff the rice with a fork, then garnish with chopped cilantro and lemon slices before serving.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 81% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5785 mg | 252% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.7 g | ||
| Protein | 165.5 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2713 mg | 58% | |
*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.
