Chicken Breast Pilaf
Flavorful and hearty dish made with tender chicken breast, rice, and vegetables, cooked with aromatic spices for a perfect meal.
Updated : 12 June, 2025
Easy
More than 1 hour.
Ingredients
500 grams
Chicken breasts
1 cup
Rice
1
Onion
1
Carrot
4
Garlic
2 cup
Water
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
Advices
Advice
You can replace chicken with turkey or any other type of meat of your choice. However, keep in mind that the cooking time and calorie content will change accordingly. If using pre-mixed spice blends, always check the ingredients on the packaging. Many mixes already contain salt, so be careful not to oversalt the dish.
Preparation
Step 1
Prepare the necessary ingredients. Use boneless chicken breast. You can adjust the amount of carrots and onions to your taste. I use golden parboiled rice for pilaf—it doesn’t overcook and stays fluffy.
Step 2
Peel the onion, rinse it in cold water, and cut it into medium-sized pieces. Heat a cauldron over high heat. Pour in vegetable oil and add the chopped onion. Fry it in the oil for 2–3 minutes.
Step 3
Cut the chicken breast fillet into small pieces and add it to the cauldron with the onion.
Step 4
Stir everything together and continue frying for another 5–7 minutes. During this time, the meat will heat through and change color.
Step 5
Add salt and pilaf spices to taste. Mix them with the meat.
Step 6
Peel the carrot and cut it into strips. You can also grate it, but if you do, it will dissolve during cooking and become less noticeable.
Step 7
Add the chopped carrot to the cauldron and stir.
Step 8
Pour in one cup of hot water and cover the cauldron with a lid. Let everything cook over low heat for about 15 minutes.
Step 9
In a separate bowl, rinse the rice several times in cold water.
Step 10
Spread the rinsed rice evenly over the meat without stirring.
Step 11
Pour in the second cup of hot water. You may need more or less water depending on the size of the cauldron. The water should cover the rice by about 1 cm. Add a few whole peeled garlic cloves. Cover with a lid and cook over low heat for 15–20 minutes. Do not stir!
Step 12
During cooking, the rice will absorb the water and expand. Taste it—it should be almost ready. Remove the cauldron from the heat and let it sit with the lid closed for another 15 minutes. During this time, the rice will finish cooking. Serve the chicken breast pilaf on plates and enjoy your meal!