If you love basmati rice, then this is one recipe you must try. Being Indian, I grew up with this rice, which is usually the most common in our home. It is so fragrant and aromatic, and it also makes for a wonderfully light and airy dish. My mom made the most amazing variations of this rice, from biryani to rice pilafs and pulaos. I make a few variations of this rice pilaf myself. You can make it just with vegetables, prawns, or with chicken as I have done here today. You can even change the seasoning, such as Cajun, Indian, or Greek.
Why make this recipe
It’s a very simple recipe. The two main ingredients are chicken and rice. And the rest of the ingredients are pantry staples. It’s also a versatile recipe that allows you to customize almost everything based on what you have on hand. This recipe is quick and easy. It takes only 10 minutes to prepare and 20 minutes to cook, which means lunch or dinner in about 30 minutes. Also, this rice can be made ahead of time and stays well in the fridge, so it is perfect for entertaining.
Ingredients and substitutes
Rice – I like to use long-grain basmati rice. It is wonderfully aromatic and cooks light and fluffy. But you can use other varieties. Just make sure to adjust the cooking liquid and cooking time as directed on the packaging. Chicken – You can use chicken legs, thighs, chopped chicken as well as chicken breast for this recipe. And if you are using chicken breast, do not sear for too long as it cooks faster. Broth – I am using chicken bone broth, but you can also use chicken or vegetable stock. You can also use a chicken bouillon cube and replace the broth with water. Spices – Cumin adds a nice smokey flavor, and paprika adds a nice color and flavor. However, do not add too much, or the dish will taste very Middle Eastern (unless that is what you are going for). Herbs – Oregano and thyme add a nice flavor but do not add more than recommended for this recipe.
Step-by-step: Chicken with rice pilaf
Soak rice: Wash and soak the basmati rice for 30 minutes. This makes it light and fluffy.
Sear chicken – Add one tablespoon of oil and 1 tbsp butter in a skillet. Add the chicken pieces and season with salt and pepper. Sprinkle some cumin and paprika. Cook on this side for 2 minutes. Turn over, season, and spice them again. Cook another 2 minutes. Then, remove the chicken from the skillet. Keep warm.
Saute: In the same skillet, add the onions, garlic, and the remaining 1 tbsp of butter. Sauté until the onions are translucent. Spice: Next, add any remaining cumin or paprika, followed by the oregano and thyme. Add the rice and sauté for 2 minutes more. Then, add the chicken broth. Season with salt and pepper.
Simmer: Return the chicken to the pan. Bring to a boil. Cover the pan with a tight lid and reduce the heat to low. Cook covered for 20 minutes. Cool: After 20 minutes, turn the heat off, but DO NOT OPEN the pan. Leave to rest covered for another 5 minutes.
Tips for success
Presoak the rice as it gives a light and fluffy pilaf. If using other rice, adjust the quantity of liquid and cooking time. Chicken with bones works great because the bones add a nice flavor when cooking. However, you can also use boneless chicken pieces. Also, make sure to thaw the chicken well and pat dry; otherwise, the excess moisture will make a very soggy pilaf. Searing is the only way to give the chicken color, so don’t skip it. Otherwise, it will be very pale. The cumin adds a nice smokey flavor, and the paprika adds a nice color, but both these can be omitted. Basmati rice guide: 1 cup Basmati rice needs 2 cups of liquid (water or broth). And if you adjust the quantity of rice, you can adjust the quantity of water accordingly. Basmati rice takes 15 to 20 minutes to cook; even if you reduce or double the quantity, this time will remain the same. Chicken needs about 15 to 20 minutes of cooking. So, the time will remain the same if you use chicken, thighs, legs, pieces, or chopped chicken breast. And if you don’t have chicken broth or stock on hand, you can use a cube of chicken bullion and water for this recipe.
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Frequently asked questions
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