Indian chicken pilaf

Pilaf is a dish that is common to many parts of the world, even if cooked under a different name. It's basically rice cooked in broth or stock, then seasoned, spice and added to. Basmati is the best variety of rice for this Indian chicken pilaf.

  • 30 mins cooking
  • Serves 4
  • Print


Indian chicken pilaf
  • 750 gram chicken thigh fillets, quartered
  • 200 millilitre natural yoghurt
  • 2 tablespoon curry paste (we used a madras paste)
  • 2 tablespoon ghee or oil
  • 3 onions, sliced
  • 2 clove garlic, crushed
  • 1 tablespoon ginger, julienned
  • 1 green chilli, sliced
  • 1 1/2 cup basmati rice, soaked
  • 2 fresh tomatoes, chopped
  • 2 1/2 cup chicken stock
  • 2 bay leaves
  • 1 teaspoon cardamom pods, crushed
  • 1 pinch saffron, dissolved in 1/3 cup warm milk
  • 1/3 cup roasted cashews
  • 2 tablespoon chopped coriander
  • 2 tablespoon chopped mint


Indian chicken pilaf
  • 1
    Place chicken fillets in a bowl with the curry paste and yoghurt. Mix well. Set aside to marinate for 1 hour.
  • 2
    Place ghee or oil in a large, heavy-based saucepan with a lid. Add onions and cook until golden. Remove. Add chicken (reserve marinade) and cook until browned. Remove and set aside.
  • 3
    Return half the onions to the pan. Add garlic, ginger, chilli and cardamom pods. Stir for 1 minute. Add tomatoes and cook for a couple of minutes.
  • 4
    Rinse rice and add to pot along with reserved marinade. Stir to coat. Pour in stock and bay leaves and return chicken to pan. Simmer, covered, for 20 minutes.
  • 5
    Stir through herbs and serve garnished with cashew nuts. Serve with a dollop of yoghurt, if desired.

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