Basmati Pilaf with Chicken
Hearty, aromatic, and delicious - made from everyday ingredients! Basmati pilaf with chicken cooks quickly and works well with both meat and poultry.
Updated : 22 July, 2025
Easy
About 30 min.
Ingredients
900 grams
Chicken
1.5 cup
Basmati rice
2
Onion
1
Carrot
2 cup
Water
4
Garlic
30 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use any part of the chicken for the pilaf or cut a whole chicken into pieces. Use basmati rice - it has a long shape and pleasant flavor. You can season with cumin, coriander, turmeric, or pilaf spice mix.
Step 2
Peel and rinse the onions and carrots. Slice the onions into half-rings or smaller. Cut carrots into sticks.
Step 3
Pilaf is best cooked in a cauldron or heavy-bottomed pot. Heat the pot until hot and add some vegetable oil. Add the onions and carrots. Sauté for 2-3 minutes until soft.
Step 4
Meanwhile, chop the chicken into pieces.
Step 5
Add the chicken to the pot. Add salt and spices. Stir everything together with the vegetables and fry for about 15 minutes until the chicken changes color.
Step 6
Rinse the rice in several changes of water until it runs clear, then drain it completely.
Step 7
Spread the rinsed rice evenly over the chicken in the pot.
Step 8
Pour in water and bring to a boil. Cover with a lid and cook over low heat for about 20 minutes. Add more water if needed. Follow the instructions on the rice package.
Step 9
Once the rice expands, poke a few holes in it to release steam. Add whole peeled garlic. Let it cook another 10 minutes. The rice should be soft and absorb all the liquid. Remove from heat and let it rest, covered, for another 10–15 minutes.
Step 10
Serve the pilaf onto plates and enjoy!