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Who doesn’t like a dish that is easy to prepare, quick to make and delicious in taste? Rice pilaf with chicken and vegetables is one such dish that easily answers all these questions. In this blog post I will introduce to you my version of the dish for which I have taken the inspiration from Menu of the day.
What is Rice Pilaf (Pulao)?
Rice pilaf or also known as “pulao” in the Asian community involves a technique of cooking a rice dish in stock or broth with added spices, vegetables and meat. The end result being a dish that is not only very aromatic but also having long, fluffy and light rice grains which are packed full of flavor at the same time.
Basmati rice or long grain white rice for Pilaf
It is very important to use the right type of rice. I would recommend using Basmati rice which is a variety of long, slender-grained aromatic rice which is traditionally grown in India, Pakistan, and Nepal (Click on 👉 Basmati Rice for more information).
Incase you are unable to find it locally then you could also use any long grain white rice for this pilaf recipe. Below are some recommendations from Amazon.
I love to pair a pulao dish with Arabic Tomato Chutney and some salad on the side. Plus point in making this chutney is that it is so easy to make and requires not much effort moreover you can easily adjust the tanginess and spice level as per your need.
What to serve with Chicken and Vegetable Rice Pilaf (Pulao)
Want to keep your menu simple yet delicious at your dinner parties? Then the following appetizers would be a good choice to pair this Rice Pilaf with:
Recipe benefits for people suffering from food allergies
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Chicken and Vegetables Rice Pilaf (Pulao) with Arabic Tomato Chutney
- 1 Cooking Pot (Small)
- 1 Cooking Pot (Bigger and wider)
- 1 Big bowl (To soak rice)
- 1 Bowl (Deeper to collect stock)
- 1 Sieve
Chicken and Vegetable Stock for Rice Pilaf
- 3 Boneless chicken breasts Washed and cut into medium pieces
- 1 medium Carrot Cut into batonnet
- 1 cup French Beans Cut into an 1.5 inch in size
- 3 medium Potatoes Cut into 4 halves each
- 1 bulb Garlic Whole
- 1 medium Onion Whole
- 2 Star Anise
- 1 tsp Salt
- 4 cups Water Or use as much as needed until all ingredients are submerged in it
For Rice Pilaf
- 3 cups White rice Basmati or any long grain
- 2 medium Onions Cut into fine cubes
- 2 medium Tomatoes Cut into fine cubes
- 1 tbsp Ginger Garlic paste
- 1 tsp Coriander powder
- ¾ tsp Cumin powder
- 1 tsp Red Chilli powder
- 1 Green Chilli finely cut
- 2 Green Chillies Slit in the middle
- ½ tsp Lemon juice freshly squeezed
- 8 Black peppercorn Whole
- 3 Cloves
- 2 inch Cinnamon stick
- ¼ cup Oil
- 1 tbsp Fresh coriander leaves finely chopped
For Arabic Tomato Chutney
- 3 medium Tomatoes Ripe and red in colour
- 1 small Onion Roughly chopped
- 1 Green chili Roughly chopped
- 4 Garlic cloves Roughly chopped
- 3 tbsp Coriander leaves Roughly chopped
- 2 tbsp Lime juice
- Salt to taste
- First and foremost, in a bowl wash rice and drain. Repeat this a couple of times until the water starts to turn clearer.Then soak it in clean water for minimum 45 mins or more until it’s time to cook the rice.
Preparing Chicken and Vegetable Stock
- In a cooking pot, add all the ingredients mentioned in “Chicken and Vegetable Stock”
- Cover and cook it on medium heat for around 20 mins until the chicken and vegetables are tender. A little less than completely cooked as we will be cooking it again with rice.
- Using a sieve, drain the stock into a bowl thus separating the chicken and vegetables from the stock. Discard only the garlic bulb and whole onion.Set both aside.
- In a bigger and wider cooking pot on medium heat, add the oil.¼ cup Oil
- Once it’s hot add in the cloves, cinnamon and Whole black peppercorns3 Cloves, 2 inch Cinnamon stick, 8 Black peppercorn
- Once the whole spices splutter and release an aroma add in the thinly chopped onions.2 medium Onions
- Fry them until they are brown stirring occasionally.
- Then add the ginger garlic paste and fry it for around 2 mins until the raw smell goes away1 tbsp Ginger Garlic paste
- Now add in the finely chopped tomatoes and cook on medium flame for 5 mins until the tomato water dries out.2 medium Tomatoes
- Now on medium low heat, add in all the masala powders and green chilli and cook for around 5 mins.1 tsp Coriander powder, ¾ tsp Cumin powder, 1 tsp Red Chilli powder, 2 Green Chillies
- Add in the cooked chicken and vegetables that you had set aside. Stir it well for around 3 mins until well combined.
- Discard the water in which you had soaked the rice and then add the rice to the cooking pot. Sauté for 2 mins
- Turn the flame to medium high heat, add in the hot stock around 6 cups if it’s lesser then no problem add the remaining as normal water (make sure the stock it hot enough. If not re heat it in the microwave or on the gas stove before adding it to the cooking pot). To make long grain rice always consider the water to rice ratio as 2:1 (2 cups water for 1 cup rice)
- Add ½ tsp of freshly squeezed lemon juice.
- Conitnue to cook on medium high heat until just about little water remains. Then reduce the flame to low heat, cover and cook with lid for 5 mins or until the rice is done.
- If the rice is still a bit undercooked then you can sprinkle a little water and continue to cover and cook it for another 5 mins.
- Finally garnish with freshly chopped coriander leaves and serve
Arabic Tomato Chutney
- In a mixer grinder coarsely grind tomatoes, onion, green chili, garlic, coriander leaves. Do not make it a fine paste.
- Remove in a bowl and mix in lime juice and salt
- Serve it cold or at room temperature as a side for rice pilaf or pulao
- If you need help with any Herb or Spice listed in this recipe then refer to the guide: List of Herbs and Spices