Vegetarian Chicken Pilau
Experience the bold flavors of South Asia with this Vegetarian Chicken Pilau, a hearty one-pot dish that's perfect for vegetarians craving a spice-infused twist on traditional pilau. This recipe pairs tender vegetarian chicken pieces with fragrant basmati rice, simmered in a medley of aromatic spices like cinnamon, cardamom, and cumin, all brought together with the rich depth of vegetable broth. Diced carrots and vibrant green peas add a touch of freshness, while sautéed onions, garlic, and ginger enhance the savory complexity of this meal. Ready in under an hour, this wholesome dish is garnished with refreshing cilantro and served with zesty lemon slices for a bright, citrusy finish. Ideal for family dinners or casual gatherings, this vegetarian masterpiece is a perfect blend of flavor and simplicity. Tags: vegetarian recipes, pilau rice, one-pot meals, meat-free dishes, basmati rice recipes.
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Recipe Information
Ingredients
- 2 cups Basmati Rice
- 250 grams Vegetarian chicken pieces
- 4 cups Vegetable broth
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 large Carrot, diced
- 1 cup Green peas, fresh or frozen
- 1 Cinnamon stick
- 4 Cloves
- 3 Cardamom pods
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 4 Lemon slices
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in cold water for 20 minutes, then drain and set aside.
In a large pot or deep skillet, heat olive oil over medium heat. Add the cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 1-2 minutes until fragrant.
Add the chopped onion and cook until soft and golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional minute.
Add the vegetarian chicken pieces to the pot, sautéing until they are slightly golden, approximately 5 minutes.
Mix in the turmeric and coriander powders, followed by the diced carrot and green peas.
Add the drained rice to the pot, stirring to coat the grains in the spices and oil.
Pour the vegetable broth into the pot, adding salt. Stir well, then bring the mixture to a boil.
Reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
Remove from heat and let the pilau rest with the lid on for 5-10 minutes to allow the flavors to meld together.
Fluff the rice with a fork, then garnish with chopped cilantro and serve with lemon slices on the side.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5704 mg | 248% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 37.1 g | ||
| Protein | 94.8 g | 190% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 576 mg | 44% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 3568 mg | 76% | |
*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.
