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Chicken Pilau Rice Recipe Pakistani

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Description

Chicken Pilau Rice Recipe Pakistani is a delicious and fragrant dish that is made by cooking chicken, rice, and spices together. It is a traditional Pakistani dish that is popular for its rich and bold flavors and is commonly served at special occasions and gatherings.

Prep Time

The prep time for Chicken Pilau Rice Recipe Pakistani is approximately 15-20 minutes.

Cook Time

The cook time for Chicken Pilau Rice Recipe Pakistani is approximately 45-50 minutes.

Ingredients

  • 1 kg chicken
  • 4 cups of basmati rice
  • 2 onions
  • 2 tomatoes
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon red chilli powder
  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon garam masala powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon salt
  • 2-3 green chillies
  • 1 cup oil
  • 4 cups of water
  • 1-2 bay leaves
  • 4-5 cloves
  • 2-3 cinnamon sticks
  • 1 teaspoon cumin seeds
  • 1 teaspoon black pepper
  • 1 teaspoon cardamom seeds
  • 1 teaspoon fennel seeds
  • 1 tablespoon mint leaves
  • 1 tablespoon coriander leaves

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Spatula
  • Serving dish

Method

  1. Wash and soak the rice in water for 30 minutes.
  2. Heat oil in a large pot or Dutch oven over medium heat.
  3. Add bay leaves, cloves, cinnamon sticks, cumin seeds, black pepper, cardamom seeds, and fennel seeds to the pot.
  4. Sauté for a few seconds and then add the chopped onions.
  5. Cook until the onions are translucent and then add ginger and garlic paste.
  6. Stir and add chicken to the pot.
  7. Stir and cook until the chicken is browned on all sides.
  8. Add chopped tomatoes, red chilli powder, coriander powder, cumin powder, garam masala powder, turmeric powder, and salt to the pot.
  9. Stir and cook until the tomatoes are soft and the spices are fragrant.
  10. Add water to the pot and bring it to a boil.
  11. Drain the soaked rice and add it to the pot.
  12. Add green chillies, mint leaves, and coriander leaves to the pot.
  13. Stir and cover the pot with a lid.
  14. Cook on low heat for 20-25 minutes, or until the rice is cooked and the water has evaporated.
  15. Remove from heat and let it rest for 5-10 minutes.
  16. Fluff the rice with a fork and serve hot.

Notes

  • You can use bone-in or boneless chicken for this recipe.
  • You can adjust the amount of spices according to your taste.
  • You can also add raisins or cashews to the dish for added flavor and texture.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 345
  • Protein: 21g
  • Fat: 14g
  • Carbohydrates: 33g
  • Fiber: 2g

Recipe Tips

  • Make sure to soak the rice for at least 30 minutes before cooking to ensure even cooking and fluffy rice.
  • Use a long-grain variety of rice, such as basmati, for the best results.
  • Do not stir the rice too much while it is cooking, as this can break the grains and result in a mushy texture.
  • Let the rice rest for a few minutes after cooking to allow the steam to escape and the grains to separate.
  • You can serve this dish with raita, salad, or pickle for a complete meal.

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