Spiced Chicken And Vegetable Pilaf Recipe

About this recipe

Spiced Chicken and Vegetable Pilaf is a flavorful Indian dinner recipe that's perfect for busy evenings. This one-pot dish combines tender chicken, aromatic basmati rice, and colorful vegetables, all seasoned with traditional Indian spices. The cooking process is simple yet rewarding, with the rice absorbing the rich flavors of garam masala, turmeric, and cinnamon. With 21g of protein and 6g of fiber per serving, this pilaf is both nourishing and satisfying. Serve it hot, garnished with fresh coriander, for a comforting meal that’s ready in just 35 minutes. Ideal for a quick weeknight dinner!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• - DELI QUINOA/BASMATI RICE 1KG
• - Frozen Mixed Vegetables
• - Onion-250 Gms
• 100 g Garlic - Single Clove
• loose Ginger
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• - Red Chilli Powder
• 40 g Orika True Cinnamon Stick
• 500 G Mongri Fali/Radish Pods(500 Gm)
• - Cloves Lavang Powder-10 Gm
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 15 minutes, then drain.
2. 2. Finely chop the onion, garlic, and ginger for the pilaf preparation.
3. 3. Heat vegetable oil in a pan and sauté the cinnamon stick, cardamom pods, cloves, and bay leaf for 30 seconds.
4. 4. Add the chopped onion and cook until golden brown, stirring occasionally to prevent burning.
5. 5. Add the minced garlic and ginger to the pan, cooking for another minute to release their aroma.
6. 6. Stir in the garam masala, turmeric powder, red chili powder, and salt, ensuring the spices coat the ingredients evenly.
7. 7. Add the chicken thigh pieces and cook until they are lightly browned and sealed, about 5 minutes.
8. 8. Mix in the frozen mixed vegetables and cook for another 2 minutes, stirring gently.
9. 9. Add the soaked and drained basmati rice to the pan and stir gently to combine with the chicken and vegetables.
10. 10. Pour in the measured water, bring to a boil, and then lower the heat to simmer.
11. 11. Cover the pan and let the pilaf cook on low heat for about 15 minutes, until the rice is fully cooked and fluffy.
12. 12. Remove the lid, fluff the rice with a fork, and check for seasoning, adjusting salt as needed.
13. 13. Garnish with chopped fresh coriander leaves before serving to add a burst of freshness.
14. 14. Serve hot with a side of raita or a simple salad for a complete meal.