Spicy almond pilaff with chicken

    40 min

    You only need a little chicken to make this mouthwatering pilaff, so it is the perfect dish to use up leftovers from a roast.

    83 people made this

    Serves: 4 

    • 2 tbsp olive oil
    • 1 onion, chopped
    • 2.5cm piece fresh root ginger, finely grated
    • 2 garlic cloves, crushed
    • 1 red pepper, seeded and diced
    • 1 tsp ground cumin
    • 1 tsp ground cinnamon
    • 1/4 tsp ground turmeric
    • 350g basmati rice, rinsed
    • 600ml chicken or vegetable stock, hot
    • 150g cooked chicken, shredded
    • 1 tbsp lemon juice
    • 2 tbsp chopped fresh coriander
    • 50g flaked almonds, toasted
    • salt and freshly ground black pepper
    • fresh coriander leaves to garnish

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a large heavy-based saucepan and gently cook the onion for 5 minutes. Add the ginger, garlic and red pepper and cook for a further 2 minutes, stirring frequently, until the onion is translucent and beginning to soften. Stir in the cumin, cinnamon and turmeric and cook for a further minute, stirring all the time.
    2. Add the rice and stir to coat in the spices, then pour in the hot stock and season with salt and pepper. Bring to the boil, then lower the heat so that the mixture bubbles gently. Cover and cook for 12–15 minutes or until the rice is just tender and nearly all the stock has been absorbed.
    3. Stir in the chicken and lemon juice and gently heat for 2–3 minutes until the chicken is hot. Remove the pan from the heat and toss in the chopped coriander and most of the flaked almonds. Taste and adjust the seasoning if necessary, then cover again and leave to stand for 3–4 minutes.
    4. Spoon the pilaff into a warmed serving dish or onto individual plates. Serve hot, scattered with the remaining toasted flaked almonds and garnished with coriander leaves.


    For a vegetarian version, leave out the chicken and increase the amount of toasted, flaked almonds to 75g. Stir in 50g seedless raisins or chopped, dried apricots when adding the stock.

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    Reviews in English (7)


    Lovely pilaff. I made it as stated but next time I will add a few raisins also.  -  20 Oct 2010


    This was delicous. I didnt have ginger, coriander or almonds. I substituted the almonds for cashew nuts & just left teh others out; this worked really well. I only used 1/2 tsp of cinnamon as I find it very strong. It worked out delicous. Also I had to add more stock than the recipe called for as all the water had gone but the rice wasnt cooked. All in all it was delicous, I will definitely be making it again.  -  08 Aug 2008


    This was phenomenal. I took out the red pepper, and added chopped carrots and peas. Instead of flaked almonds I threw in some chopped cashews. I've made it twice for myself, and once for my dad, and I'm making it again tonight. If you still need me to say it, TRY THIS RECIPE!  -  01 Dec 2012