Chicken Pilau

Recipe by Chef #494949
READY IN: 45mins




  • wash chicken properly and put aside.
  • soak rice in cold water.
  • finely slice the onion.
  • heat oil in a saucepan, add the onions and all the masalas(spices)keep a little water ready for onions when brown.
  • brown the onions, brown in the literal sense not golden and not burnt.
  • add ginger, garlic and the water which should be around half a cup,let it boil, you will notice the colour of this will be slightly brown, this is because of the water we add to very brown onions, this gives the pilau a s hint of cream colour when ready.
  • now add chicken, fry chicken in the onions and masalas,the half cup should have dried up by now(when you add chicken).
  • fry until chicken is tender add water if necessary, make sure the meat does not break, add the yoghurt about 2 tsp of salt or to taste and cook until yoghurt is dry.
  • now with the the same cup you measured the rice, measure water we will need 5 cups of water filled to the brim, add the water to the chicken, let it boil.
  • drain the water from the soaking rice and add rice to boiling water and chicken.
  • let rice boil, taste salt if need be add more according to your taste.
  • when water is almost dry, holes will form on the rice,reduce heat to very very low, use a simmerer if u have one, not necessary,.
  • before covering rice sprinkle the cummin over the rice.
  • cover with a lid that does not let steam escape from saucepan.
  • leave on simmer for about ten minutes.make sure rice does stick to bottom of pan, if it does it will burn easily and rice will taste and smell horrible.
  • when you lift lid to check the rice, the rice should let out a lot of steam and water should have dried, turn off heat mix the rice with a big fork like salad or serving fork,the aroma will be so good just scrumptious.
  • you chicken pilau is ready, enjoy.