Aromatic Chicken Pilau Recipe

Posted by Inayat Miah on April 25, 2018 in Blog, Recipes

Aromatic Chicken Pilau Recipe

The smell of pilau rice is something most South Asian families are very familiar with, with the delicious aroma of ghee and smell of spices lingering in the air. Pilau is a classic and easy ‘one pot’ dish enjoyed by everyone at any time of the year. The dish is very versatile, it can be made into a whole new dish by simply swapping a few ingredients such as chicken for lamb.

Here at Samee Frozen Foods we sell a vast range of poultry and meat, such as fresh chicken and boneless lamb:




Chicken marinade:

  • 500g chicken, boneless
  • 1 tbsp ginger and garlic paste
  • ½ tsp ground turmeric (haldi powder)
  • ½ tsp chilli powder
  • ¼ cup yogurt
  • Salt to taste


Chicken pilau:

  • 2 tbsp butter ghee
  • 1 tbsp vegetable oil
  • 2 dry bay leaves (tej patha)
  • 4 cloves
  • 2 cardamom pods (elachi)
  • 1 cinnamon stick (dalchini)
  • 2 onions, sliced
  • 2 tsp ginger and garlic paste
  • 2 green chillies, sliced
  • ½ tsp ground turmeric (haldi powder)
  • 1 tsp chilli powder
  • 2 tomatoes, chopped
  • 1 tbsp garam masala
  • 2 cups basmati rice, washed
  • 4 cups water
  • Handful of chopped coriander
  • Salt to taste




  1. Soak the basmati rice in water for 20 minutes, then drain and set aside.
  2. Mix 1 tsp ginger and garlic paste, ½ tsp haldi powder, ½ tsp chilli powder and yogurt in a bowl. Add with to taste and the boneless chicken. Coat the chicken well then cover the bowl and leave it to marinade in the refrigerator for at least 30 minutes.
  3. In a large pot, heat ghee and oil over medium/high heat. Add bay leaves, cloves, cardamom pods and cinnamon to the ghee and oil to fry. Once fried, sauté the chopped onions, stirring occasionally for 2-3 minutes until onions are golden brown. Proceed to add the ginger and garlic paste and green chilli to fry with the onions for a few minutes.
  4. Add haldi powder and chilli powder. Let this fry for a few minutes and then add salt to taste. Stir in the chopper tomatoes and leave them to sauté, stirring occasionally until the tomatoes break down. Once the tomatoes turn soft, add garam masala and the boneless chicken. Let this cook and stir occasionally for about 10 minutes.
  5. Add rice, water and coriander, season with salt. Stir well, cover with a lid and bring to boil. Once boiled reduce the heat to low and leave to simmer for about 10-12 minutes, or until water in absorbed and the rice is cooked.


One Pot Chicken Pulao | Video


Please follow and like us:

Leave a Reply

Your email address will not be published. Required fields are marked *

Call Now!