About this recipe:This pilau chicken rice dish is a favourite in our household and enjoyed most weeks by the family. We love this dish because you get everything you want in this one pot dish making a complete meal.
350g basmati rice
600g chicken breast fillet
3 tablespoons butter
1 large onion, finely chopped
2 cloves garlic, minced
3cm piece root ginger, minced
1/2 teaspoon ground cinnamon
1 teaspoon chilli powder
6 cardamom pods, crushed with husk removed
1/2 teaspoon ground cloves
1 teaspoon ground turmeric
1/2 teaspoon salt
85g natural yoghurt
600ml chicken stock
1 bay leaf
300g frozen peas
chopped fresh coriander leaves, to taste
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Wash the rice several times in cold water and allow to soak until needed. Dice the chicken into 3cm cubes and set aside.
In a large casserole dish, melt the butter then add the onion, garlic, root ginger, spices and salt. Add the chicken and cook and stir for 4 minutes until browned on all sides. Stir in the yoghurt and allow to gently simmer for 8 to 10 minutes.
Add the rice and toss well in the yoghurt and spices. Pour in just enough chicken stock to cover the rice and bring to the boil. Reduce the heat to low, add the bay leaf and simmer gently for 20 minutes until the rice is soft and the liquid has been absorbed. If the rice dries out, add a little more stock as needed. For the last 5 minutes stir in the peas. Remove from the heat and serve with chopped fresh coriander leaves.