Indian chicken pilaf

Based on 31 ratings

Team

Editors at Kitchen Stories

Difficulty

Medium 👍
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
27 g
Fat
14 g
Carb
21 g
  • 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 g basmati rice
    • 20 g cilantro
    • onion
    • 1 clove garlic
    • 100 g carrot
    • 350 g chicken breast
    • 100 g 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 g 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 g cumin
    • 10 g masala
    • ½ tsp chili powder
    • 10 g turmeric
    • 50 g ginger
    • 100 g 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.
    • lemon

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