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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat vegetable oil in a pot and add the green chillies, cinnamon stick, cumin, peppercorn seeds, cardamoms, bay leaves, and caraway seeds until fragrant.
Add the diced chicken and season with salt, garam masala, and clove powder. Cook for 20 minutes, then remove the chicken from the pot.
Fry the sliced onions in the same pot until brown.
Add water and cover with the lid to deepen the brown color.
Add the chicken back in and cook for 5 minutes.
Add the washed long grain rice and chicken stock, using a 1:1.5 ratio of rice to stock.
Keep on high heat until you see holes appear on the surface, then reduce the heat.
Cover with foil and a kitchen towel and cook for another 20 minutes.
Serve hot.
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Use a 1:1.5 ratio of rice to stock for the best results.
Cover the pot with foil and a kitchen towel so the rice steams properly.
What is the ideal rice to stock ratio?
Use a 1:1.5 ratio of rice to stock.
How do I ensure the rice is cooked properly?
Cover the pot with foil and a kitchen towel to steam the rice properly.
Can I use other types of rice?
Long grain rice is recommended for the best texture, but you can experiment with other types.
How do I know when to lower the heat?
Lower the heat when you see holes appear on the surface of the rice.
What can I serve with Chicken Pilau?
Serve it hot as a standalone dish or with a side of vegetables.
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