Vegan Chicken Pilau
Elevate your dinner table with this vibrant Vegan Chicken Pilau, a plant-based twist on the classic chicken pilau that's bursting with flavor and hearty goodness. Featuring aromatic basmati rice simmered in fragrant spices like cinnamon, cardamom, and cumin, this recipe is complemented by tender vegan chicken pieces, colorful carrots, and sweet green peas. The dish is infused with layers of flavor from grated ginger, garlic, and vegetable broth, all tied together with a zesty splash of fresh lemon juice and a sprinkle of chopped cilantro. Perfect for meal prepping or serving at family dinners, this one-pot wonder is quick to make, with only 15 minutes of prep and 35 minutes of cooking time. A deliciously wholesome option for anyone craving comforting rice dishes, this Vegan Chicken Pilau is bound to impress vegans and meat-lovers alike!
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Recipe Information
Ingredients
- 1.5 cups basmati rice
- 300 grams vegan chicken pieces
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 carrots, diced
- 1 cup green peas
- 1 cinnamon stick
- 4 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 cup fresh cilantro, chopped
- 0.5 lemon, juiced
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside to drain.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and cook for about 5 minutes, until translucent.
Stir in the minced garlic and grated ginger, sautéing for another minute until fragrant.
Add the cinnamon stick, cardamom pods, and cumin seeds to the pot. Stir for 1-2 minutes to toast the spices.
Add the vegan chicken pieces and carrots, cooking for about 5 minutes until the chicken pieces are lightly browned.
Stir in the coriander powder, turmeric powder, cayenne pepper, and salt. Mix well until the spices coat the ingredients evenly.
Add the drained rice and stir gently to combine with the rest of the ingredients.
Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook for approximately 20 minutes, or until the rice is cooked and the liquid has been absorbed.
Five minutes before the end of cooking, stir in the green peas, allowing them to cook through in the remaining steam.
Remove the pot from the heat and let it sit, covered, for 5 minutes.
Fluff the pilau with a fork, and then stir in the chopped cilantro and lemon juice.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 9.3 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 889 mg | 19% | |
*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.
