Indian chicken pilaf

Indian chicken pilaf

Based on 30 ratings

Difficulty

Medium đź‘Ť
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g basmati rice
20 g cilantro
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
lemon (juice)
salt
pepper
Metric
Imperial

Utensils

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

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
  • 20 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.