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How To Make Chicken Pilau

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How To Make Chicken Pilau

How To Make Chicken Pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India. We teamed up with Shahena Ali from the Maharaja restaurant in Benfleet, to show you how to make it.

You Will Need:

  • 3 cups (750ml) Basmati Rice
  • 5 ½ cups (1380ml) water
  • 2 strands of Saffron
  • 1 stick of cinnamon
  • 4 tbsp ghee
  • ½ tbsp garlic and ginger paste
  • 1 tsp garam masala
  • 1 onion , thinly sliced
  • 3 cloves
  • 2 tbsp yoghurt
  • 1 pinch of chilli powder
  • 3 chicken breasts , skinned and cut into cubes
  • 2 cardamoms , pods should be crushed
  • 1 tbsp sultanas
  • 1 tbsp blanched almonds
  • 1 tsp salt
  • 1 Large Saucepan
  • 1 Frying Pan
  • 2 large spoons for stirring


Step 1:

Wash Rice

Wash the rice until the water runs clear and then drain and set aside.


Step 2:

Heat Ghee and Add Spices

Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.


Step 3:

Mix Together

Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.


Step 4:

Add Water

Now add the water.


Step 5:

Bring To Boil

Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes


Step 6:

Cook Paste

Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yoghurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.


Step 7:

Add Chicken

Now add the chicken pieces, the garam masala and chilli powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through


Step 8:

Stir and Serve

Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving
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Popular subjects include: Indian Cuisine , Chicken , Easy Indian
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0 out of 1 person found this comment helpful Roslina (74 days ago)

too much oily

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1 out of 2 people found this comment helpful Roslina (74 days ago)

1st of tie ur hair dont speak while cooking as ur spit goes in food.. and top of all who made u chef u dont even where ur apron

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2 out of 2 people found this comment helpful Anonymous (199 days ago)

She adds ghee to all her dishes thats the only way to make them taste great. How did she get an award she is not that great a cook. All her dishes are too oily. She needs to take some cooking lessons from Alfred Prasad. Two strands of saffron. What difference are they gonna make. This lady is bad choice for cooking Indian cuisine. She adds all the masalas at the wrong time in all her dishes. She does not know when to put the salt in her dishes. I think she should goto indian subcontinent and learn cooking there. Seriously...

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0 out of 1 person found this comment helpful jamster (252 days ago)

that pilau pale oui... ive been to trinidad many times and pilau aint look so ...im grenadian and pilau dont look soo

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3 out of 3 people found this comment helpful Anonymous (275 days ago)

I make it ten times better. First of all there's way too much rice for the amount of chicken she put in. Secondly, when I make it I use way more yogurt. And this method of cooking rice make it lumpy. I cook it Iranian style which makes it very fluffy and I combine the sauce in which the chicken is cooking with the rice. If she is truly an award winning chef, she's certainly not giving the right recipe.

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