Indian chicken pilaf

Indian chicken pilaf

Louis, doctor and grandfather


„I love the diversity of flavor in this dish. Every bite is unique.“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g
basmati rice
1 bunch
cilantro
1
onion
1 clove
garlic
100 g
carrot
350 g
chicken breast
100 g
green beans
50 g
butter
10 g
cumin
10 g
masala
½ tsp
chili powder
10 g
tumeric
50 g
ginger (grated)
100 g
yogurt
425 ml
chicken stock
1
lemon (juice)
salt
pepper
Metric
Imperial
  • 200 g basmati rice
  • 1 bunch cilantro
  • 1  onion
  • 1 clove garlic
  • 100 g carrot
  • 350 g chicken breast
  • 100 g green beans
  • 50 g butter
  • 10 g cumin
  • 10 g masala
  • ½ tsp chili powder
  • 10 g tumeric
  • 50 g ginger (grated)
  • 100 g yogurt
  • 425 ml chicken stock
  • 1  lemon (juice)
  • salt
  • pepper

Utensils

  • large saucepan
  • measuring cup
  • fine grater
  • cutting board
  • knife

Enjoy with

Shiraz, Australia
An Australian Shiraz, with its spicy notes and mild earthiness, wonderfully complements the rich array of spices typically found in Indian fare.

Nutrition per serving

Cal
319
Protein
27g
Fat
14g
Carb
21g

Step 1/5

Wash rice in cold water and set aside. Roughly chop cilantro. Finely dice onion and garlic. Peel carrot. Cut carrot, chicken, and green beans into bite-sized pieces.
  • 200 basmati rice
  • 1 bunch cilantro
  • 1 onion
  • 1 clove garlic
  • 100 carrot
  • 350 chicken breast
  • 100 green beans
  • cutting board
  • knife

Wash rice in cold water and set aside. Roughly chop cilantro. Finely dice onion and garlic. Peel carrot. Cut carrot, chicken, and green beans into bite-sized pieces.

Step 2/5

In a large saucepan, sauté onion and garlic in butter over medium heat for approx. 2 – 3 min. Then, add chicken and sauté for approx. 5 – 7 min. until opaque. Set chicken aside.
  • 50 butter
  • large saucepan

In a large saucepan, sauté onion and garlic in butter over medium heat for approx. 2 – 3 min. Then, add chicken and sauté for approx. 5 – 7 min. until opaque. Set chicken aside.

Step 3/5

Grate ginger. Then, add cumin, masala, chili powder, turmeric, and ginger to pan. Sauté for approx. 1 – 2 min. Add yogurt, cook until it begins to boil, and then add rice.
  • 10 cumin
  • 10 masala
  • ½ tsp chili powder
  • 10 turmeric
  • 50 ginger
  • 100 yogurt
  • fine grater

Grate ginger. Then, add cumin, masala, chili powder, turmeric, and ginger to pan. Sauté for approx. 1 – 2 min. Add yogurt, cook until it begins to boil, and then add rice.

Step 4/5

Add carrots and green beans to pan and sauté for approx. 3 – 5 min. Pour chicken stock into pan and season with salt and pepper. Bring everything to a boil and then reduce to low heat. Cover with a lid and cook for approximately 10 – 12 min. until rice is done.
  • 425 ml chicken stock
  • salt
  • pepper
  • measuring cup

Add carrots and green beans to pan and sauté for approx. 3 – 5 min. Pour chicken stock into pan and season with salt and pepper. Bring everything to a boil and then reduce to low heat. Cover with a lid and cook for approximately 10 – 12 min. until rice is done.

Step 5/5

Return cooked chicken to pan. Add cilantro and lemon juice. Stir thoroughly. Enjoy warm with homemade naan bread.
  • 1 lemon

Return cooked chicken to pan. Add cilantro and lemon juice. Stir thoroughly. Enjoy warm with homemade naan bread.