Quick Chicken Basmati Pilaf

Nourishing, aromatic and tasty, made from ordinary ingredients! Basmati pilaf with chicken for meat lovers is prepared quite quickly. Moreover, you can use both meat and poultry — the result will still be very tasty.
cook time: 1h
Maya Lindell
Quick Chicken Basmati Pilaf

Nutrition Facts (per serving)

191
Calories
10g
Fat
15g
Carbs
10g
Protein

Ingredients (4 portions)

Basic:

Onion 2 pc
Garlic 4 clove
Salt to taste
Water 2 cup
Carrot 1 pc
Vegetable oil 30 g
Dry spices to taste
Chicken 900 g
Basmati rice 1.5 cup

Recipe instructions

Step 1

Step 1
How to make basmati pilaf with chicken? Prepare the necessary ingredients for this. For pilaf, you can use any parts of the chicken or take a whole chicken and chop it into pieces. Take the basmati variety of rice. It is distinguished by its long shape and pleasant taste and aroma. As a spice, you can take cumin, coriander, turmeric or a ready-made set of spices for pilaf.

Step 2

Step 2
Peel the onions and carrots and rinse them to remove dirt. Cut the onion into half rings or a little smaller. Cut the carrots into cubes.

Step 3

Step 3
It is good to cook pilaf in a cauldron or thick-walled pan. I will cook in a cauldron. Heat the cauldron until hot and pour a little vegetable oil into it. Add onions and carrots. Fry for 2-3 minutes until soft.

Step 4

Step 4
Meanwhile, chop the chicken into pieces.

Step 5

Step 5
Place the chicken in the cauldron. Add salt and spices. Mix everything with vegetables. Fry everything together for another 15 minutes. During frying, the chicken will change color.

Step 6

Step 6
Rinse the rice in several waters until the water is clear. Then drain all the water.

Step 7

Step 7
Place the washed rice in a cauldron with the chicken. Level it out.

Step 8

Step 8
Fill with water and bring to a boil. Cover the cauldron with a lid and cook over low heat for about 20 minutes. If there is not enough water, you can add a little more during the cooking process. Follow the instructions on the rice package.

Step 9

Step 9
When the rice increases in volume, make holes in it to allow steam to escape. Add peeled garlic. Leave for another 10 minutes. During cooking, the rice will become soft and absorb all the water. Remove the cauldron from the heat and leave the pilaf to simmer under the lid for another 10-15 minutes.

Step 10

Step 10
Divide the pilaf into plates and serve. Bon appetit!

Additional rubrics

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