How to Make Chicken Pilau

a lot simpler than you think, can be made without meat.

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How to Make Chicken Pilau Recipe
22 Steps
Ingredients
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1
the ingredients.

the ingredients.

2
peel your onion, ginger and garlic

peel your onion, ginger and garlic

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3
chop onion to a medium thickness

chop onion to a medium thickness

4
put oil in heavy bottom saucepan on full flame

put oil in heavy bottom saucepan on full flame

5
add your onions and brown.  this means cook until a bit scorched, it's necessary for the recipe.

add your onions and brown. this means cook until a bit scorched, it's necessary for the recipe.

6
add in grated ginger, stir

add in grated ginger, stir

7
add in cumin seeds, stir

add in cumin seeds, stir

8
crush in your garlic, stir

crush in your garlic, stir

9
add in four or five cloves, stir

add in four or five cloves, stir

10
now add in one big cooking spoon or about a third of a tall tub of natural yoghurt.

now add in one big cooking spoon or about a third of a tall tub of natural yoghurt.

11
stuff will scorch and stick to the bottom of the pan, use the yoghurt to loosen, lower heat and stir. add salt and pepper.

stuff will scorch and stick to the bottom of the pan, use the yoghurt to loosen, lower heat and stir. add salt and pepper.

12
check your meat is not cut too large and cut to about an inch in thickness. you need thigh for the fat which adds flavour.

check your meat is not cut too large and cut to about an inch in thickness. you need thigh for the fat which adds flavour.

13
put into mix and stir.

put into mix and stir.

14
put 25 mins on the timer.

put 25 mins on the timer.

15
add enough water up to a third of the pan depth, them cover on a low simmering heat. hot or cold water is fine.

add enough water up to a third of the pan depth, them cover on a low simmering heat. hot or cold water is fine.

16
now grab a coffee while the meat cooks.I like a cappuccino. keep an eye on the meat and stir occasionally, add water if drying out. the longer at lower heat the better

now grab a coffee while the meat cooks.I like a cappuccino. keep an eye on the meat and stir occasionally, add water if drying out. the longer at lower heat the better

17
check meat is cooked, cook longer if necessary. add peas, stir

check meat is cooked, cook longer if necessary. add peas, stir

18
wash rice.

wash rice.

19

add rice into pot, then put about 15 mins on the timer, put on cover, on a low low heat. stir occasionally to ensure it's not sticking to the bottom or burning. top up a splash of water if required.

20
after 15 mins it should look like this, have a stir to ensure it doesn't stick to the bottom of the pan. it's not necessarily fully cooked, you need to do the next stage to avoid mushy rice.

after 15 mins it should look like this, have a stir to ensure it doesn't stick to the bottom of the pan. it's not necessarily fully cooked, you need to do the next stage to avoid mushy rice.

21
put a dry, clean, absorbent cloth, tea towel or whatnot on top of pot, and put top back on, turn off gas and leave alone for 10 minutes or so. this draws out any excess moisture.

put a dry, clean, absorbent cloth, tea towel or whatnot on top of pot, and put top back on, turn off gas and leave alone for 10 minutes or so. this draws out any excess moisture.

22
all done! stop yourself from eating that....

all done! stop yourself from eating that....

Ingredients

1 Cup basmati rice 
½ kilograms chicken thigh 
4 cloves 
1 Teaspoon cumin seeds 
1 Teaspoon salt 
1 Cup garden peas 
1 Inch ginger 
2 garlic cloves 
1 large onion 
1 Tablespoon oil 
1 large cooking spoon yoghurt  
1 Pinch black pepper 
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