Videojug

How To Make Chicken Pilau

Print Info
  • Videojug
  • Videojug
  • 5:32
  • Yes
  • 360p
  • 640x360
  • Flash
  • h.264
  • 900kbps

How To Make Chicken Pilau
3.171 user ratings
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. Enlarge 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.
Serves:
4

Step : 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
37,412 views
Tips & Comments
  1. rr1205

    Disgusting recipe. Disdusting chef. Follows no kitchen rules. How did she ever become an award winning chef. What is pillau is totally unknown to her? Please dont post more recipes from this lady. Look at the way she puts the ghee. So untidy. real MESS.

  2. mmeerzah

    cloudconnected - she means almonds, not onions. You add blanched almonds and sultanas to the pilau.

  3. mmeerzah

    this is one of the weirdest pollo/pilau recipe I ve ever seen. For starters it does not originate in South India, rather chicken/lamb pollo is commonly found in Pakistan, Afghanistan, North India as well as Iran. You do not cook the rice in water, you cook in stock! thats the entire point of a "chicken" pilau. Additionally, you do not cook the meat separately, you use bone-in chicken to make stock (add all spices to the stock) and then add rice to the stock. It is a gazillion times better than this version.

  4. cloudconnected

    I'm confused..she says blanched "onions" (1:46-1:50)but its written that blanched "almonds"..what the hell??

  5. zey

    use a wooden spoon. tis much healthier.

  6. olivejoyce

    No need to fry the chicken seprately in the first course you can add chicken and then fry the rice. I would recommend that this lady has to tie her hair while cooking.

  8. Roslina

    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

  9. Anonymous

    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...

  10. jamster

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