Chicken Pilao

Spicy brown rice with chicken.  If you want less spicy rice reduce the cayenne pepper.  The best rice for this dish is basmati.

Suitable for: Gluten free

Prep Time : 45 mins

Serves       : 4-6 people

  • Serving Suggestion
    Serving Suggestion
    With Aubergine Raitha and salad


1 big sliced onion
6 chicken drumsticks or thighs (can be a mixture)
2 cups rice
4 cups water
2 teaspoon salt or to taste
½ teaspoon coriander powder
½ teaspoon cumin powder
¾ teaspoon cayenne pepper
2 tablespoon oil (I use sunflower)
2 black cardamons
2-3 cloves
2-3 black peppercorn
1 inch cinnamon stick
¼ teaspoon whole cumin seeds (optional)


  1. Wash and soak rice for 15 to 20 minutes
  2. Heat oil in saucepan , add sliced onion and fry until dark brown, leave to cool
  3. Put the chicken in with the onions, stir and cook for 2-3 minutes until it is not pink
  4. Add all of the spices except for the rice and water with the chicken and mix
  5. Once mixed add water and increase the heat so that the water is boiling then simmer for 15 minutes until the chicken is cooked through
  6. The onions can be removed at this point if required
  7. Add rice to the boiling water and cook on medium to high heat until water dries and the rice is nearly cooked
  8. Cover the pan and reduce the heat to low on a small to medium hob and leave for 15 minutes ensuring no steam escapes whilst the rice cooks evenly and is soft.
  9. Serve with curry, salad and raita (yogurt)

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