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Fabulously easy and delicious Indian #GlutenFree meal! Slow cooked chicken is used to make an outstanding pilaf

Chicken and Rice Pilaf

Ginger, cardamom, and saffron lend their rich flavors to this highly aromatic chicken and rice dish. Add a vegetable or salad and you have a very impressive, complete meal.
Course Entree
Cuisine Indian
Author Alamelu Vairavan and Margaret Pfeiffer

Ingredients

  • 1 recipe Pepper Chicken (page 205)
  • 2 tablespoons butter or oil
  • 3 1/2-inch long slivers of cinnamon sticks
  • 1 bay leaf
  • 3/4 cup onion slices, divided
  • 1 cup basmati rice
  • 1/4 teaspoon ground turmeric
  • 2 whole cloves
  • 1 teaspoon ground cardamom
  • 1 tablespoon grated fresh ginger
  • 3 threads saffron, optional
  • 1/4 teaspoon salt, more or less to taste
  • 2 cups hot water
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup toasted cashew pieces
  • 1 hard-cooked egg, dusted with ¼ teaspoon of black pepper and some ground cumin (optional)

Instructions

  1. Prepare Pepper Chicken and reserve, keeping warm. Preheat oven to 350°F.
  2. Heat butter or oil in a large nonstick, wide-bottomed saucepan over medium heat. Add cinnamon sticks, bay leaf, 1/2 cup onion slices, and rice. Cook for 2 to 3 minutes while stirring, until rice becomes slightly toasted.

  3. Add turmeric, cloves, cardamom, ginger, saffron (if using), salt, and hot water. Stir well and bring to a boil. Reduce to a simmer, cover, and continue cooking over low heat about 10 to 15 minutes or until all liquid is absorbed and rice is tender.
  4. Add reserved Pepper Chicken and cilantro; stir to blend.
  5. Transfer chicken mixture into a rectangular baking dish. Sprinkle top with cashew pieces. Cover with aluminum foil. Place in preheated oven and bake for about 20 minutes.
  6. Garnish with 1/4 cup onion slices and hard-cooked egg, if using, and serve.

  7. Fabulously easy and delicious Indian #GlutenFree meal! Slow cooked chicken is used to make an outstanding pilaf